If you’re after comfort food that brings all the bold flavors of Tex-Mex right to your kitchen with minimal fuss, you simply have to make Cheesy Taco Potatoes. Imagine crispy, golden potatoes topped with savory taco-seasoned beef, bubbling layers of melty cheese, and bright pops of fresh toppings—all in one skillet! It’s the ultimate weeknight dinner or party dish that’s as effortless to make as it is satisfying to devour. Everyone at your table will be reaching for seconds, and you’ll find yourself making Cheesy Taco Potatoes again and again.
Ingredients You’ll Need
The magic of Cheesy Taco Potatoes is that it’s made up of easy-to-find, everyday staples that deliver huge on taste and texture. Each ingredient has a purpose—whether it’s delivering creaminess, crunch, zest, or sparkle to the final dish.
- Baby potatoes (1 1/2 pounds): These little gems roast up crispy on the outside and fluffy inside, giving a perfect base for all the toppings.
- Olive oil (1 tablespoon): Essential for getting those potatoes beautifully golden and adding a lovely flavor.
- Salt (1 teaspoon): Seasoning the potatoes from the start means flavor in every bite.
- Black pepper (1/2 teaspoon): Just a bit adds an earthy punch that puts the potatoes over the top.
- Ground beef (1 pound): The hearty star provides tons of savory, meaty goodness—ground turkey or a plant-based substitute works too!
- Taco seasoning (1 packet or 2 tablespoons homemade): Brings all the classic Tex-Mex zing—use store-bought for convenience or your own special blend!
- Water (1/2 cup): Helps distribute the taco flavor evenly through the beef for every forkful.
- Shredded cheddar cheese (1 cup): Melts beautifully to create the iconic cheesy crown.
- Shredded Monterey Jack cheese (1/2 cup): Adds extra creaminess and a mild, gooey layer.
- Sour cream (1/4 cup): Swirled on top at the end, it brings the perfect cool tang.
- Chopped green onions (2 tablespoons): Freshly sliced, they add a splash of color and a sharp bite.
- Chopped cilantro (2 tablespoons, optional): Brightens up each serving—totally optional if you’re not a cilantro fan!
- Diced tomatoes or jalapeños for topping (optional): Adds fresh crunch, color, and an optional kick of heat.
How to Make Cheesy Taco Potatoes
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper right on your baking sheet for less mess. Spread them out in a single layer—this helps maximize their crispiness. Roast for about 25 to 30 minutes, or until they’re tender inside and irresistibly golden on the edges. Give them a shake or a flip halfway through to get even browning.
Step 2: Sizzle Up the Taco Meat
While the potatoes transform in the oven, grab a large skillet and brown your ground beef over medium heat. Break it apart with your spatula for even cooking. When it’s cooked through and there’s no pink left, drain off any excess fat. Now, sprinkle in your taco seasoning and pour in that half cup of water. Simmer for 4 to 5 minutes, stirring often, until everything’s thick, saucy, and completely coated in Tex-Mex flavor.
Step 3: Assemble the Cheesy Taco Potatoes
Once your potatoes are done, transfer them to a big oven-safe skillet or a baking dish—whatever makes you happy (and looks great on the table!). Spread the hot, seasoned beef mixture over the top, making sure every potato gets a bit of that savory goodness. Next comes the best part: a generous sprinkle of cheddar and Monterey Jack. Don’t worry if some falls in between the potatoes—that just means more pockets of gooey cheese in the end!
Step 4: Bake Until Bubbly
Pop the whole dish back in the oven for 5 to 10 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden. Keep an eye on it; those cheesy edges are culinary gold and you don’t want them to go too far!
Step 5: Top and Serve
Pull the skillet from the oven and while it’s still piping hot, add dollops of sour cream, a sprinkle of green onions, fresh cilantro if you like, and any extra toppings—like juicy tomatoes or fiery jalapeños. Bring it right to the table while it’s still bubbling for the most show-stopping, delicious Cheesy Taco Potatoes ever!
How to Serve Cheesy Taco Potatoes
Garnishes
Garnishing brings Cheesy Taco Potatoes from “delicious” to “absolutely crave-worthy.” I love scattering freshly chopped green onions across the top—they give an oniony zing that complements the rich flavors. A handful of cilantro? Instant freshness! If you’re feeling spicy, some sliced jalapeños or a scoop of pico de gallo really wake things up. And don’t forget the generous dollop of cool sour cream; it’s a total flavor-balancer.
Side Dishes
Cheesy Taco Potatoes are hearty enough to stand alone, but if you want to stretch your meal, pair them with a crisp green salad with lime dressing, tangy coleslaw, or even sautéed corn with a sprinkle of chili powder. For extra Tex-Mex flair, serve alongside black beans or a bowl of guacamole and tortilla chips—true party food vibes!
Creative Ways to Present
This dish shines family-style in a big skillet at the center of the table, but also makes a fun add-on at taco bars. Try spooning generous heaps of Cheesy Taco Potatoes onto tortillas for a unique taco twist, or present individual portions in mini cast iron skillets for total wow factor at a dinner party. Kids love topping their own, so set out little bowls of extra garnishes for DIY fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Cheesy Taco Potatoes, scoop them into an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days, keeping all those flavors locked in and ready for a quick, comforting meal later in the week.
Freezing
Want to prep in advance? Cheesy Taco Potatoes actually freeze well! Assemble everything (except for the fresh toppings), let it cool, and store in a freezer-safe container. When you’re ready to enjoy, simply thaw overnight in the refrigerator before reheating. It’s a lifesaver for busy schedules.
Reheating
For best results, reheat your Cheesy Taco Potatoes in the oven at 350°F until heated through and cheese is melty again. Microwaving works in a pinch, but you might lose a bit of crispiness on the potatoes. Either way, add your garnishes fresh just before serving for max flavor!
FAQs
Can I make Cheesy Taco Potatoes vegetarian?
Absolutely! Simply substitute the ground beef with a plant-based ground or crumbled tofu. You’ll still get that deliciously seasoned, protein-rich layer—and with all the cheese and toppings, no one will miss the meat.
What’s the best potato for this recipe?
Baby potatoes are ideal for Cheesy Taco Potatoes because they roast up with crispy exteriors and tender, fluffy centers. You can use Yukon Golds or red potatoes too—just cut them into bite-sized chunks for even cooking.
Can I add other veggies?
Definitely! Feel free to toss in some bell peppers, corn, or black beans either with the roasted potatoes or the taco meat for extra color, texture, and nutrition. It’s a great way to stretch the recipe and sneak in more veggies.
How spicy is this dish?
Cheesy Taco Potatoes are as spicy as the taco seasoning you use. For a mild dish, use a mild seasoning packet and skip the jalapeños on top. If you love heat, go with spicy seasoning and load on those peppers!
Is this recipe gluten-free?
It sure is! As long as your taco seasoning is gluten-free (check the label!), every other ingredient is naturally gluten-free, making Cheesy Taco Potatoes a great option for those with dietary restrictions.
Final Thoughts
If you’re ready for a dish that’s bound to become a family favorite, don’t wait another minute to try Cheesy Taco Potatoes! It’s incredibly easy, wonderfully customizable, and so ridiculously delicious that you’ll want to share it with everyone you know. Dig in, enjoy the melty cheese, punchy taco meat, and crispy potatoes, and let me know how you make this recipe your own!
Print
Cheesy Taco Potatoes Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cheesy Taco Potatoes is a delicious and satisfying dish that combines tender roasted baby potatoes with seasoned ground beef, melted cheddar and Monterey Jack cheeses, and a creamy finish of sour cream and fresh toppings. Perfect for a flavorful weeknight dinner or a crowd-pleasing side dish.
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Taco Meat:
- 1 pound ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
Cheese and Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro (optional)
- Diced tomatoes or jalapeños for topping (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden brown.
- Cook ground beef: Brown ground beef in a skillet over medium heat. Drain excess fat. Stir in taco seasoning and water. Simmer until thickened.
- Assemble: Transfer roasted potatoes to a skillet. Top with seasoned taco meat and both cheeses. Bake until cheese is melted and bubbly.
- Finish and serve: Top with sour cream, green onions, and optional toppings. Serve hot.
Notes
- For a variation, use ground turkey or plant-based meat.
- Great for game day or as a hearty side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
