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
Scale
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
