Ingredients
- 4 medium russet potatoes, diced into small cubes
- 1 lb ground beef (or ground chicken/turkey)
- 1 packet taco seasoning (or homemade blend)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 tbsp olive oil
- 1/2 cup salsa (optional for extra flavor)
- 1/4 cup sour cream (for serving)
- 2 green onions, chopped (for garnish)
- Fresh cilantro (optional garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- In a skillet, cook the ground beef with onion and bell pepper over medium heat until browned. Drain excess grease.
- Add taco seasoning and 1/4 cup water. Stir and let simmer for 2–3 minutes.
- Once potatoes are roasted, place them in a baking dish. Top with the taco meat mixture.
- Sprinkle shredded cheese evenly over the top. Bake for 5–7 minutes, just until the cheese melts and gets bubbly.
- Remove from oven, top with salsa, sour cream, green onions, and cilantro if desired.
- Serve hot and enjoy your cheesy taco potatoes! 🌮🧀🥔
Would you like me to make this oven-baked casserole style (like above) only, or also give you a quick skillet version for when you don’t want to turn on the oven?