Description
Loaded Cheesy Taco Potatoes are a delicious and hearty dish featuring crispy roasted russet potatoes topped with a flavorful taco-seasoned ground beef or plant-based filling, finished with melted cheddar cheese and fresh garnishes. Perfect for a satisfying family meal that combines comforting textures and bold Mexican-inspired flavors.
Ingredients
Scale
Potatoes
- 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
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 & Garnish
- 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.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until they are evenly coated with the seasoning.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet and roast in the oven for 25–30 minutes, flipping halfway through to ensure even crispness and browning.
- Cook Meat Filling: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or plant-based alternative until browned. Drain any excess fat from the skillet if necessary.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned meat and sauté for 3–4 minutes until the onions soften and become translucent.
- Simmer Filling: Stir in the tomato sauce, black beans if using, water, and onion powder. Let the mixture simmer on medium-low heat for 5–7 minutes until it thickens slightly and the flavors meld together.
- Assemble Dish: Transfer the roasted potatoes from the baking sheet into an oven-safe baking dish or skillet.
- Add Taco Filling: Spoon the taco-seasoned meat and bean mixture evenly over the roasted potatoes.
- Top with Cheese & Bake: Sprinkle shredded cheddar or vegan cheese over the top and return the dish to the oven. Bake for 8–10 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with sliced green onions, fresh cilantro, and any optional toppings like sour cream, avocado, or jalapeños. Serve hot and enjoy!
Notes
- Russet potatoes are ideal for roasting due to their starchy texture that crisps up nicely.
- For a vegetarian or vegan option, use plant-based ground meat and vegan cheese.
- Black beans add extra protein and fiber, but they can be omitted if preferred.
- Adjust the chili powder and jalapeños to control the spice level.
- Ensure the potatoes are cut into uniform cubes for even roasting.
- Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
