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