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Crispy Taco Potatoes with Beef and Cheese

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A quick and easy comfort dinner featuring crispy roasted russet potatoes, seasoned ground beef, and melted cheddar cheese with bold taco flavors.

Ingredients

Scale
  • 2 large russet potatoes, peeled and cut into 1-inch cubes
  • 1 pound ground beef (lean or regular)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 cup shredded cheddar cheese (about 100 grams)
  • A handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • Optional toppings: sour cream, diced tomatoes, sliced jalapeños, avocado

Instructions

  1. Parboil the potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 5 minutes until just tender. Drain and pat dry thoroughly.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  3. In a large bowl, toss the parboiled potatoes with 1 tablespoon olive oil, salt, pepper, and half of the taco seasoning until evenly coated.
  4. Spread potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
  5. While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook 30 seconds.
  6. Add ground beef to the skillet and cook 6-8 minutes until no longer pink. Drain excess fat if needed. Stir in remaining taco seasoning and cook 2 more minutes.
  7. Combine potatoes and beef: transfer roasted potatoes to the skillet with beef or mix in a large bowl. Sprinkle shredded cheddar cheese evenly on top.
  8. Cover skillet or baking sheet with foil and let sit off heat for 2-3 minutes to melt cheese.
  9. Remove foil, garnish with chopped cilantro and optional toppings. Serve immediately.

Notes

Dry potatoes thoroughly after parboiling to ensure crispiness. Avoid overcrowding the pan when roasting potatoes to prevent sogginess. Drain excess fat from beef to reduce greasiness. Cover with foil to melt cheese evenly. Reheat leftovers in a skillet or under a broiler to maintain crispiness; avoid microwaving.

Nutrition

Keywords: crispy potatoes, taco potatoes, ground beef, cheddar cheese, quick dinner, comfort food, Tex-Mex, easy recipe

Find it online: https://pokirecipes.com/crispy-taco-potatoes-with-beef-and-cheese-recipe-easy-quick-comfort-dinner/