Ingredients
- 4 medium russet potatoes, scrubbed and diced into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 lb (450g) ground beef
- 1 small onion, diced
- 1 packet taco seasoning (or homemade)
- ½ cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup sour cream (optional, for topping)
- 2 tbsp chopped fresh cilantro or green onions (optional)
Instructions
- Roast the Potatoes
- Preheat oven to 425°F (220°C).
- Place diced potatoes in a bowl, drizzle with olive oil, sprinkle with salt, pepper, and paprika.
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- Cook the Taco Meat
- In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onions are soft.
- Drain excess grease.
- Add taco seasoning and water, stir, and simmer for 5 minutes until thickened.
- Assemble
- Remove roasted potatoes from oven.
- Top evenly with taco meat.
- Sprinkle shredded cheese over the top and return to oven for 5 minutes, or until cheese melts.
- Serve
- Top with sour cream, cilantro, or green onions if desired.
- Serve warm and enjoy!
If you’d like, I can also give you a creamy, cheesy sauce version instead of just melted cheese for extra indulgence. That would make this dish even more like a loaded taco bake. Would you like me to prepare that version?