INGREDENT
- 4 medium russet potatoes, washed and diced into cubes
- 1 lb ground beef (or ground turkey/chicken)
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup salsa (optional)
- 2 tbsp olive oil
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes (optional, for topping)
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- Meanwhile, cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and a splash of water, simmer for 2–3 minutes until well coated.
- Once potatoes are roasted, transfer to a baking dish. Layer taco meat on top.
- Sprinkle shredded cheese evenly and return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
- Remove from oven, top with sour cream, salsa, green onions, and tomatoes.
- Serve hot as a main dish or side!
Do you want me to make this a casserole-style baked dish (all layered and baked together) or keep it more like loaded potato nachos?