Cheesy Taco Potatoes Bake (Print Version)
Crispy potatoes topped with taco-spiced beef and melted cheese for a satisfying meal.
# Ingredients:
→ Main
01 -
450 g lean ground beef
02 -
4–6 medium Russet potatoes, scrubbed and cubed
03 -
1 packet (28 g) taco seasoning blend
04 -
120 ml water
05 -
180 g shredded cheddar cheese or Mexican blend cheese
06 -
15 ml olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Optional toppings
09 -
Sour cream
10 -
Chopped green onions
11 -
Sliced jalapeños
12 -
Salsa
13 -
Guacamole
# Instructions:
01 -
Set the oven to 220°C and prepare a baking sheet with parchment paper or light grease.
02 -
Dice Russet potatoes into bite-sized cubes, maintaining the skin if desired. Toss with olive oil, salt, and pepper, then arrange in a single layer on the prepared baking sheet.
03 -
Roast potatoes for 25–30 minutes, turning halfway, until golden and crisp at the edges.
04 -
Brown the ground beef in a skillet over medium heat, breaking up any large pieces. Drain off excess fat.
05 -
Stir in taco seasoning with 120 ml water. Simmer for 5 minutes until the mixture thickens.
06 -
Transfer roasted potatoes to an oven-safe dish or leave on the sheet. Distribute seasoned beef evenly over the potatoes and cover generously with shredded cheese.
07 -
Return the assembled dish to the oven for 5–7 minutes, or until cheese is melted and bubbling.
08 -
Add desired toppings such as sour cream, green onions, jalapeños, salsa, or guacamole. Serve immediately while hot.
# Notes:
01 -
Leaving the potato skins on adds both texture and additional nutrients.