Cheesy Taco Potatoes

Ingredients

• 4 medium russet potatoes, diced
• 1 tbsp olive oil
• 1 lb ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/2 cup sour cream (for topping)
• 1/4 cup sliced green onions (for garnish)
• 1/2 cup diced tomatoes (optional)
• Salt and pepper, to taste

Instructions

1. Cook the Potatoes:
   Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes or until golden and crispy, flipping halfway through.
2. Make Taco Meat:
   In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Add taco seasoning and water. Simmer for 5 minutes until thickened.
3. Combine & Melt Cheese:
   Once potatoes are cooked, transfer them to an oven-safe dish. Top with taco meat and shredded cheese. Return to oven for 5–7 minutes, or until cheese is melted and bubbly.
4. Garnish & Serve:
   Top with sour cream, green onions, and diced tomatoes if desired. Serve warm!

Let me know if you’d like a slow-cooker or skillet version!