Description
Loaded Cheesy Taco Potatoes combine crispy roasted cubed russet potatoes with a savory taco-seasoned ground beef or plant-based filling, topped with melted cheddar cheese and fresh garnishes. This hearty, flavorful dish is perfect for a comforting family meal or a fun twist on classic tacos.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Taco Filling
- 1/2 pound ground beef or plant-based alternative
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup black beans (optional)
- 1/4 cup water
- 1/2 teaspoon onion powder
Toppings
- 1 cup shredded cheddar cheese (or vegan cheese)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Prepare Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet and roast them in the preheated oven for 25–30 minutes. Flip them halfway through cooking to ensure even crisping and browning on all sides.
- Cook Meat Filling: While the potatoes roast, heat a skillet over medium heat. Add the ground beef or plant-based alternative, cooking until browned. Drain any excess fat if necessary to keep the dish from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned meat. Sauté for 3–4 minutes until the onion softens and becomes fragrant, blending flavors.
- Add Sauce and Beans: Stir in the tomato sauce, black beans if using, water, and onion powder. Allow the mixture to simmer gently for 5–7 minutes, letting it thicken slightly into a rich taco filling.
- Combine Potatoes and Filling: Transfer the roasted potatoes from the baking sheet to an oven-safe baking dish or skillet, spreading them evenly to form a base layer.
- Top with Taco Filling: Spoon the prepared taco meat mixture evenly over the roasted potatoes, covering them thoroughly with the flavorful filling.
- Add Cheese and Bake: Sprinkle the shredded cheddar or vegan cheese generously over the top of the taco filling. Return the dish to the oven and bake for 8–10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions, fresh cilantro, and any optional toppings such as sour cream, avocado, or jalapeños. Serve hot for a delicious and satisfying meal.
Notes
- For a vegetarian or vegan option, substitute ground beef with a plant-based alternative and use vegan cheese.
- Black beans are optional but add extra protein and texture; feel free to omit if preferred.
- Adjust spices to taste if you prefer more or less heat.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Let the dish rest for a few minutes after baking to allow flavors to meld before serving.
