Ingredients
- 4 medium russet potatoes, washed and cubed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt & pepper to taste
- 1 lb (450g) ground beef or ground turkey
- 1 packet taco seasoning (or homemade mix)
- 1/4 cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream (optional)
- 1/4 cup chopped green onions or cilantro
- 1 small tomato, diced (optional)
- Jalapeños or hot sauce for spice (optional)
Instructions
- Roast the Potatoes:
Preheat oven to 425°F (220°C). Toss cubed potatoes in olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy. - Cook the Taco Meat:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and 1/4 cup water. Simmer for 5 minutes until thickened. - Assemble the Dish:
In a large oven-safe dish or skillet, layer roasted potatoes, followed by taco meat, and sprinkle generously with shredded cheese. - Melt the Cheese:
Return the dish to the oven or place under the broiler for 3–5 minutes until the cheese is melted and bubbly. - Garnish & Serve:
Top with sour cream, green onions, diced tomatoes, and jalapeños if using. Serve hot and enjoy!
Would you like a baked version or slow cooker twist for this too?