Name: Cheesy Taco Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 4 medium russet potatoes, scrubbed and diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 lb ground beef; 1 small onion, diced; 2 garlic cloves, minced; 2 tablespoons taco seasoning; 1/4 cup water; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/4 cup chopped green onions

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Cheesy Taco Potatoes might just be the coziest, most crowd-pleasing Tex-Mex mashup to ever come out of your oven. This irresistible recipe brings together roasted potatoes—golden, crispy edges and all—with seasoned taco beef, melty layers of two cheeses, and a generous scoop of sour cream and green onions on top. Whether you’re feeding the family, hosting friends for game night, or looking for a new weeknight staple, each bite of Cheesy Taco Potatoes is a celebration of bold flavor and pure, cheesy comfort.

Cheesy Taco Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your lineup for Cheesy Taco Potatoes is refreshingly straightforward—these are the everyday heroes that come together to create a seriously crave-worthy dish. Each ingredient is purposely chosen for the role it plays in making this meal hearty, colorful, and utterly delicious.

Russet potatoes (4 medium, scrubbed and diced): The starchy backbone, perfect for crisping and soaking up those taco flavors.
Olive oil (2 tablespoons): Helps the potatoes roast to crispy, golden perfection while adding a subtle richness.
Ground beef (1 lb): Provides a savory, juicy base that carries all the classic taco seasoning.
Small onion, diced: Adds a hint of sweetness and depth to the taco filling.
Garlic cloves, minced (2): The flavor booster—garlic infuses the beef with irresistible aroma.
Taco seasoning (2 tablespoons): This brings the signature Tex-Mex zest, tying everything together.
Water (1/4 cup): Keeps the taco mixture juicy and helps the seasoning fully meld.
Shredded cheddar cheese (1 1/2 cups): Delivers classic cheesy goodness—stretchy, melty, and a little sharp.
Shredded Monterey Jack cheese (1/2 cup): Adds extra creaminess and a gooey melt factor.
Sour cream (1/2 cup): The perfect cool, tangy topping for every bite.
Chopped green onions (1/4 cup): Brightens up the final dish with a fresh pop of color and mild crunch.
Salt and pepper to taste: Simple, but crucial, for balancing every bold flavor.

How to Make Cheesy Taco Potatoes

Step 1: Roast the Potatoes

Preheat your oven to 425°F, then toss your diced russet potatoes with olive oil, salt, and pepper in a big bowl. Spread them out evenly on a baking sheet—make sure they’re not piled up, or you’ll miss out on those crispy edges! Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and deliciously crunchy on the outside.

Step 2: Brown the Beef

While the potatoes are baking, set a skillet over medium heat and add your ground beef. Break it up with a spatula as it cooks, letting it brown and sizzle for about 6 to 8 minutes. Once it’s no longer pink, drain any extra grease so your Cheesy Taco Potatoes don’t end up too heavy.

Step 3: Build the Flavor Base

To the browned beef, add your diced onion and minced garlic. Stir and let everything sauté together for 2–3 minutes, until the onion is soft and your kitchen smells amazing. Sprinkle in your taco seasoning and pour in the water—this will turn that mixture into a saucy, flavorful taco filling. Let it simmer gently for another 3–4 minutes until thickened.

Step 4: Assemble and Layer

Once your potatoes are perfectly roasted, transfer them to a large oven-safe dish or skillet. Spoon the savory taco beef mixture evenly over the top, followed by a generous blanket of shredded cheddar and Monterey Jack cheese. This is the “wow” moment—those cheeses will bubble and melt into every nook and cranny.

Step 5: Melt and Finish

Return the assembled dish to the oven for 5–7 minutes, just until the cheese is melted and gorgeously bubbly. Take the pan out, let it settle for a minute, and then top your Cheesy Taco Potatoes with dollops of sour cream and a scatter of chopped green onions. That’s it—the ultimate comfort food is served!

How to Serve Cheesy Taco Potatoes

Garnishes

No plate of Cheesy Taco Potatoes is complete without those final finishing touches. Add a generous spoonful of sour cream and a handful of chopped green onions right before serving. If you love a kick, sprinkle on some chopped jalapeños or a dash of hot sauce for a spicy boost. For extra color and crunch, you could also toss on a few diced tomatoes or fresh cilantro leaves.

Side Dishes

These Cheesy Taco Potatoes are a meal all on their own, but they also shine alongside fresh sides. Try serving them with a bright corn and black bean salad, simple mixed greens with lime vinaigrette, or a bowl of salsa and tortilla chips for scooping up every last cheesy, beefy bite.

Creative Ways to Present

Make Cheesy Taco Potatoes party-ready by assembling them in individual ramekins or small cast-iron skillets for a fun, personalized touch. Or, spoon the cheesy, beefy goodness inside mini bell peppers or crispy potato skins for bite-sized appetizers. Serve them family-style at the dinner table, and let everyone dig in straight from the big skillet for maximum cozy vibes.

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Cheesy Taco Potatoes (lucky you!), just scoop them into an airtight container once they’ve cooled to room temperature. Store in the refrigerator, where they’ll stay tasty for up to 3 days. Keep garnishes like sour cream and green onions separate until you’re ready to reheat and serve.

Freezing

Freezing Cheesy Taco Potatoes works best before adding fresh toppings. Let the assembled, cheesy dish cool completely, then cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

Reheat leftovers by popping them in a 350°F oven, covered, for about 15–20 minutes or until warmed through and bubbly. If you’re short on time, the microwave works in a pinch—just heat in short bursts, stirring occasionally. Always add a fresh dollop of sour cream and some green onions just before serving to revive those flavors.

FAQs

Can I use a different kind of meat?

Absolutely! Ground turkey, chicken, or even plant-based crumbles work beautifully in Cheesy Taco Potatoes. Just season as you would for the traditional beef version for that signature taco flavor.

Is there a way to make this dish spicier?

Yes—stir in some chopped jalapeños with the onion and garlic, use a spicy taco seasoning, or drizzle on your favorite hot sauce before serving to really turn up the heat.

What’s the best way to get crispy potatoes?

Roast those potatoes in a single layer on a well-oiled, preheated baking sheet, flipping them halfway through. This ensures every piece gets golden and crisp, the perfect base for your toppings.

Can I make Cheesy Taco Potatoes vegetarian?

Definitely! Substitute the ground beef with your favorite plant-based protein or simply use black beans as the base. The rest of the ingredients and steps stay exactly the same.

Are Cheesy Taco Potatoes gluten-free?

Most of the ingredients are naturally gluten-free, but double-check your taco seasoning and toppings just to be safe—some seasoning blends contain hidden gluten. Use a certified gluten-free seasoning if needed.

Final Thoughts

If you’re craving something hearty, fun, and unmistakably delicious, Cheesy Taco Potatoes are calling your name. This dish never fails to bring smiles to the dinner table, blending all the things we love about tacos and comfort food in one irresistible bake. Give it a try, and don’t be surprised when it becomes a regular request in your kitchen!

Cheesy Taco Potatoes Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Cheesy Taco Potatoes are a delicious Tex-Mex inspired dish featuring crispy roasted potatoes topped with seasoned ground beef, gooey melted cheeses, and creamy sour cream. Perfect for a comforting and satisfying meal.

Ingredients

Scale

Potatoes:

4 medium russet potatoes, scrubbed and diced
2 tablespoons olive oil
Salt and pepper to taste

Taco Beef:

1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
2 tablespoons taco seasoning
1/4 cup water

Cheese Topping:

1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped green onions

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Roast Potatoes: Toss diced potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
Cook Taco Beef: Brown ground beef in a skillet. Add onion, garlic, taco seasoning, and water. Simmer until thickened.
Assemble: Transfer roasted potatoes to a dish. Top with taco beef and shredded cheeses.
Bake: Bake for 5–7 minutes until cheese is melted and bubbly.
Serve: Top with sour cream and green onions before serving.