I love how these cheesy taco potatoes combine hearty ground beef, tender potatoes, and melty cheese into one comforting, flavorful dish that feels like a cozy hug in every bite.
Why You’ll Love This Recipe
I adore how this recipe turns simple pantry staples into a satisfying, all-in-one meal that everyone asks me to mak
e again. The seasoned beef simmers right into the potatoes, infusing them with bold taco flavors, and the cheese melts into gooey perfection. It’s a no-fuss bake that leaves me more time to relax while the oven does the work, and the leftovers reheat beautifully for quick lunches.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound lean ground beef
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4 to 6 medium Russet potatoes, scrubbed and diced into ½-inch cubes
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1 ounce taco seasoning mix (1 packet)
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½ cup water
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1 cup shredded Cheddar cheese (plus extra for topping)
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Salt and pepper, to taste
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Optional toppings: chopped green onions, sour cream, diced tomatoes, chopped cilantro
Directions
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Preheat the oven to 400 °F (200 °C). I spray a 9×13-inch baking dish with nonstick spray or rub lightly with oil.
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In a large skillet over medium heat, I brown the ground beef until no pink remains, breaking it up with a spoon. I drain any excess fat.
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I stir in the taco seasoning and water, then simmer for 2–3 minutes until the sauce thickens and evenly coats the beef.
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Meanwhile, I toss the diced potatoes with a pinch of salt and pepper, then spread them in the prepared baking dish.
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I spoon the seasoned beef mixture over the potatoes and gently stir to combine.
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I cover the dish with foil and bake for 30 minutes, until the potatoes are just tender.
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I remove the foil, sprinkle the shredded Cheddar evenly over the top, and bake for another 10–15 minutes until the cheese is melted and bubbly.
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I let it rest for 5 minutes before serving, then garnish with any optional toppings I like.
Servings and timing
I typically serve this for 4 people.
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Prep time: 15 minutes
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Cook time: 45 minutes
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Total time: 1 hour
Variations
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Spicy Jalapeño Cheesy Taco Potatoes: I stir in 1 diced jalapeño with the ground beef for extra heat.
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Chicken Version: I swap the beef for 1 pound of cooked, shredded chicken and omit the draining step.
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Loaded Taco Potatoes: I fold in ½ cup canned black beans and top with diced avocado after baking.
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Vegetarian Twist: I replace the beef with 1 can of drained and rinsed black beans plus 1 cup sautéed bell peppers.
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Mexican Street Potatoes: I sprinkle crumbled Cotija cheese and a squeeze of lime on top instead of Cheddar.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for 1–2 minutes or in a 350 °F oven for 10–12 minutes until heated through and the cheese is melty again. For longer storage, I freeze in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
How do I prevent the potatoes from being undercooked?
I make sure to cut the potatoes into small, uniform cubes (about ½ inch) and cover the dish tightly for the first bake, which traps steam and ensures they cook through.
Can I use sweet potatoes instead of Russets?
Absolutely—I cube sweet potatoes the same size and bake for the same times. They add a touch of natural sweetness that pairs nicely with the taco seasoning.
What cheese melts best for this dish?
I prefer Cheddar for its sharp flavor, but Monterey Jack or a Mexican blend work beautifully for extra gooeyness and a milder taste.
Can I assemble this ahead of time?
Yes—I often layer the potatoes and beef mixture in the dish, cover, and refrigerate for up to 8 hours. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the covered bake time.
How can I make this lower in carbs?
I swap the potatoes for a head of cauliflower, cut into florets, and follow the same steps—cauliflower cooks a bit faster, so I check for tenderness after 20 minutes covered.
Conclusion
I hope these cheesy taco potatoes become a weeknight staple in your kitchen as they have in mine. They’re simple to pull together, endlessly customizable, and deliver that irresistible combo of taco flavor and potato comfort in every cheesy bite. Enjoy!
Print
Cheesy Taco Potatoes
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Low Lactose
Description
Cheesy Taco Potatoes are a hearty, comforting casserole that layers seasoned ground beef, tender potatoes, and melty cheese for an all-in-one dish packed with bold taco flavor. Perfect for easy weeknight dinners and leftovers.
Ingredients
1 pound lean ground beef
4 to 6 medium Russet potatoes, scrubbed and diced into ½-inch cubes
1 ounce taco seasoning mix (1 packet)
½ cup water
1 cup shredded Cheddar cheese (plus extra for topping)
Salt and pepper, to taste
Optional toppings: chopped green onions, sour cream, diced tomatoes, chopped cilantro
Instructions
- Preheat oven to 400 °F (200 °C). Lightly grease a 9×13-inch baking dish with nonstick spray or oil.
- In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened and beef is evenly coated.
- Toss diced potatoes with salt and pepper. Spread them in the prepared baking dish.
- Spoon the seasoned beef mixture over the potatoes and gently stir to combine.
- Cover the dish with foil and bake for 30 minutes, until potatoes are just tender.
- Remove foil, sprinkle shredded Cheddar cheese evenly over the top, and bake for another 10–15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Add desired toppings before serving.
Notes
Cut potatoes into uniform ½-inch cubes to ensure even cooking.
Try sweet potatoes or cauliflower as lower-carb alternatives.
Make ahead by assembling up to 8 hours early and refrigerating until ready to bake.
Use Monterey Jack or Mexican blend cheese for variation.
Freezes well for up to 2 months; thaw in fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
