Cheesy Taco Potatoes

This Cheesy Taco Potatoes recipe is a hearty, flavor-packed dish—crispy potatoes topped with seasoned taco beef, gooey melted cheese, and your favorite toppings for a fun and easy dinner or party appetizer! If there’s one dish that never fails to bring everyone to the table, it’s a pan of warm, cheesy, flavor-packed comfort food. These Cheesy Taco Potatoes are exactly that—a recipe that combines tender, seasoned potatoes with taco-inspired ground beef, melty cheese, and all your favorite toppings. It’s hearty enough for dinner, crowd-friendly for game day, and simple enough to whip up on a weeknight.

Ingredients
1 ½ lbs russet potatoes, scrubbed and cut into small cubes
2 tablespoon olive oil
1 lb ground beef or ground turkey
1 packet 1 oz taco seasoning (or homemade blend)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon salt adjust to taste
½ teaspoon black pepper
⅓ cup water
1 ½ cups shredded cheddar cheese, or a mix of cheddar and Monterey Jack
½ cup sour cream, for topping
¼ cup chopped green onions and/or cilantro
Optional: diced tomatoes jalapeños, avocado slices

Instructions:
Prepare the potatoes: Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Cook the taco meat: While the potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain excess fat. Stir in taco seasoning and water. Simmer for 5 minutes until thickened.
Assemble the dish: Once potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Top with seasoned beef, then sprinkle shredded cheese evenly on top.
Melt the cheese: Return to the oven for 5 minutes, just until cheese is melted and bubbly.
Serve and garnish: Top with sour cream, green onions, and any extra toppings like diced tomatoes, jalapeños, or avocado. Serve warm.

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