Cheesy Taco Potatoes

Cheesy taco potatoes are a hearty, flavorful dish that combines seasoned ground beef, tender potatoes, melty cheese, and all the taco toppings I love—without the shell. It’s the perfect weeknight comfort food that’s simple to throw together and endlessly satisfying. I love how it turns basic ingredients into a bold, filling dinner the whole table can enjoy.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of two comfort foods—tacos and cheesy potatoes. It’s quick, customizable, and budget-friendly. Whether I’m feeding a hungry family or prepping for a casual gathering, this dish is always a hit. Plus, I can serve it as a casserole, a side dish, or even load it up as a full taco-style bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes (diced)

• Ground beef or ground turkey

• Taco seasoning

• Onion (chopped)

• Garlic (minced)

• Shredded cheddar cheese (or Mexican blend)

• Olive oil

• Salt and pepper

Optional toppings:

• Sour cream

• Sliced green onions

• Chopped cilantro

• Diced tomatoes

• Jalapeños

• Salsa or hot sauce

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the diced potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.

3. I roast the potatoes for 25–30 minutes, flipping halfway through, until they’re golden and tender.

4. While the potatoes roast, I brown the ground beef in a skillet over medium heat. I add the onion and garlic, cooking until soft and fragrant.

5. I stir in the taco seasoning with a splash of water and simmer until the meat is well coated and slightly thickened.

6. When the potatoes are done, I transfer them to a baking dish or skillet, top with the taco meat, and sprinkle generously with shredded cheese.

7. I return the dish to the oven for 5–10 minutes, just until the cheese is melted and bubbly.

8. I serve hot with my favorite taco toppings.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 35–40 minutes to cook, start to finish.

Variations

Sometimes I swap in ground turkey, shredded chicken, or black beans for a meatless version. I’ve also added corn or bell peppers to the skillet for extra color and crunch. For a spicier version, I use hot taco seasoning or stir chopped jalapeños right into the meat. And when I want to make it into a full meal, I top it with shredded lettuce and crushed tortilla chips.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for a quick warm-up or place it in a 350°F oven until heated through. It reheats well and tastes just as good the next day.

FAQs

Can I use frozen potatoes?

Yes, frozen diced potatoes or hash browns work great for a shortcut. I just make sure to cook them until crispy before adding the toppings.

Do I need to peel the potatoes?

Not necessarily. I usually leave the skins on for added texture and nutrients, but peeling is fine too.

Can I make this ahead?

Yes, I prep the potatoes and taco meat ahead of time, then assemble and bake just before serving. It’s great for meal prep.

What cheese works best?

I like sharp cheddar or a Mexican blend. Pepper jack adds a nice kick if I want a spicier option.

Is this good as a side dish?

Absolutely. I serve it alongside grilled meats or a salad, but it also works perfectly as a main course.

Conclusion

Cheesy taco potatoes are bold, comforting, and incredibly easy to make. I love how they turn simple pantry staples into a flavorful, filling dish that’s perfect for any night of the week. Whether I’m loading them up with toppings or keeping it simple, they always hit the spot.