Cheesy Taco Potatoes
A hearty and comforting potato bake topped with taco-seasoned beef and melted cheese, perfect for quick weeknight dinners.
Ingredients
Potatoes
- 4 pieces russet or Yukon Gold potatoes, chopped Chop into bite-sized pieces
For the meat mixture
- 1 pound ground beef or turkey You can use soy crumbles for a vegetarian option
- 1 packet taco seasoning
- 1/2 cup water For mixing with the seasoning
Toppings
- 2 cups cheddar cheese, shredded Generous amount
- to taste sour cream, green onions, salsa, crushed tortilla chips Choose your favorite taco toppings
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop potatoes into bite-sized pieces and toss with oil, salt, and pepper.
- Spread potatoes on a baking sheet and bake until golden, about 25-30 minutes. You can use a broiler for extra crispiness if desired.
Cooking the meat
- In a skillet, brown the ground beef (or turkey); drain excess fat.
- Add taco seasoning and water to the skillet, simmer until thick.
Assembly
- Once the potatoes are ready, pile the taco meat on top.
- Cover generously with shredded cheddar cheese.
- Return to the oven and bake until cheese is bubbly, about 10-15 minutes.
Serving
- Top each serving with your choice of toppings such as sour cream, salsa, and green onions.
Notes
This dish can easily be adapted with different meats or vegetarian options. Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture.