Easy Taco Potatoes for a Tasty Meal
Crispy roasted potatoes topped with taco-seasoned beef, melty cheddar, and fresh fixings. A quick, comforting weeknight dinner the whole family will love.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 lb russet potatoes, scrubbed and cut into 1 inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 lb ground beef (85% lean)
- 0.5 cup yellow onion, diced
- 2 tsp minced garlic
- 2 tbsp taco seasoning homemade or store-bought
- 0.25 cup water
- 0.75 cup salsa mild or medium
- 1.5 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 0.25 cup green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup jalapeño, finely chopped optional for heat
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large baking sheet with parchment for easier cleanup.
- Toss the potato cubes with olive oil, salt, and black pepper. Spread in an even layer on the baking sheet.
- Roast potatoes for 25 to 30 minutes, flipping halfway, until tender inside and crisped on the edges.
- Meanwhile, heat a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
- Add diced onion to the skillet and cook 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Stir in taco seasoning and water; simmer 2 minutes to thicken. Mix in salsa and reduce heat to low to keep warm.
- Transfer roasted potatoes to an oven-safe dish or push to the center of the sheet pan. Spoon taco beef over the potatoes and sprinkle with shredded cheddar.
- Return to the oven for 3 to 5 minutes until cheese is melted. Top with sour cream, green onions, cilantro, and jalapeño. Serve hot.
Notes
For extra-crispy potatoes, soak the cubes in cold water for 15 minutes, then dry thoroughly before roasting. Swap beef for ground turkey or black beans for a lighter or vegetarian option.