Description
A hearty dish that combines the flavors of tacos with the satisfaction of cheesy potatoes, perfect for busy weeknights or family gatherings.
Ingredients
- 1 ½ lbs russet potatoes, scrubbed and cut into small cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 lb ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning (or homemade blend)
- 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 or cilantro
- Optional: diced tomatoes, jalapeños, avocado slices
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until well-coated.
- Spread the seasoned potatoes evenly on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway.
- While the potatoes roast, heat a skillet over medium-high heat. Brown the ground beef (or turkey) until cooked through, then drain any excess fat.
- Stir in the taco seasoning and water. Let it simmer for about 5 minutes until the mixture thickens slightly.
- Once the potatoes are roasted, transfer them to a large oven-safe skillet or casserole dish. Top with the seasoned beef, then sprinkle the shredded cheese evenly over the top.
- Return to the oven for about 5 minutes, just until the cheese is melted and bubbly.
- Serve warm, topped with sour cream, green onions or cilantro, and any additional toppings like diced tomatoes, jalapeños, or avocado.
Notes
For a lighter version, swap ground beef for turkey or add vegetables for extra texture.