Name: Crispy Cheesy Taco Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 4 large russet potatoes, diced into bite-sized cubes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 lb (450 g) ground beef or ground turkey; 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning); 1/4 cup water; 2 cups shredded cheddar cheese; Optional toppings: sour cream, salsa, diced tomatoes, jalapeños, green onions, fresh cilantro

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Crispy Cheesy Taco Potatoes a hearty, satisfying dish that brings together crispy roasted potatoes, savory seasoned taco meat, and gooey melted cheese—all finished with my favorite Tex-Mex toppings. Cheesy Taco Potatoes are my go-to when I’m in the mood for comfort food with bold flavor. Whether it’s for a weeknight dinner, a game-day snack, or feeding a hungry crowd, this recipe always hits the spot.

Crispy Cheesy Taco Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, diced into bite-sized cubes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 lb (450 g) ground beef or ground turkey

1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)

¼ cup water

2 cups shredded cheddar cheese

Optional toppings: sour cream, salsa, diced tomatoes, jalapeños, green onions, fresh cilantro

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

I toss the diced potatoes in olive oil, garlic powder, paprika, salt, and pepper, then spread them evenly on the prepared baking sheet.

I roast them for 25–30 minutes, flipping halfway through, until they’re golden and crispy.

While the potatoes are roasting, I brown the ground beef (or turkey) in a skillet over medium heat, then drain any excess fat.

I stir in the taco seasoning and water, cooking until the mixture is well combined and slightly thickened.

Once the potatoes are done, I transfer them to an oven-safe dish, top with the taco meat and sprinkle on the shredded cheese.

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

Finally, I add my favorite toppings and serve it hot.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Calories: 420 kcal per serving

Variations

I like switching things up depending on what I have on hand. Sometimes I use sweet potatoes for a slightly sweeter base. If I want to make it vegetarian, I swap the ground meat for black beans or lentils. For a spicier version, I add diced jalapeños or hot sauce directly into the taco meat. I’ve even tried it with a mix of Monterey Jack and pepper jack cheese for extra flavor.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using the oven or air fryer to keep the potatoes crispy. If I’m in a hurry, the microwave works too—just cover it with a damp paper towel to prevent it from drying out. I usually hold off on adding fresh toppings until after reheating.

FAQs

What kind of potatoes work best for this recipe?

I usually stick with russet potatoes because they get nice and crispy when roasted, but Yukon Golds also work well if I want a slightly creamier texture.

Can I make this recipe ahead of time?

Yes, I often roast the potatoes and cook the taco meat ahead of time. When I’m ready to serve, I assemble the dish, add cheese, and bake until heated through.

Is there a way to make it healthier?

Absolutely. I sometimes use ground turkey instead of beef and reduce the amount of cheese. Adding more veggies as toppings—like shredded lettuce or chopped bell peppers—also boosts the nutrition.

Can I freeze Cheesy Taco Potatoes?

While I don't usually freeze the whole dish because the texture of the potatoes can change, the taco meat freezes really well. I just thaw it in the fridge and use it when I’m ready to assemble everything.

What toppings go well with this?

I like adding a dollop of sour cream, a spoonful of salsa, some diced tomatoes, and a sprinkle of green onions. For a fresh touch, chopped cilantro is perfect. If I want heat, sliced jalapeños or a drizzle of hot sauce does the trick.

Conclusion

Cheesy Taco Potatoes are one of my favorite comfort food meals. They’re easy to throw together, endlessly customizable, and full of bold, satisfying flavors. Whether I’m feeding my family or just want something hearty for myself, this recipe never disappoints. It’s everything I love about tacos and potatoes—baked into one delicious dish.

Recipe:

Crispy Cheesy Taco Potatoes

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Cheesy Taco Potatoes are a comforting and flavorful dish combining crispy roasted potatoes, seasoned taco meat, and melted cheddar cheese, topped with your favorite Tex-Mex garnishes. Perfect for dinner, game day, or feeding a crowd.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Spread the potatoes on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, cook the ground beef or turkey in a skillet over medium heat until browned. Drain excess fat.
Add taco seasoning and water to the meat, stir well, and simmer until the mixture thickens slightly.
Transfer roasted potatoes to an oven-safe dish. Top with the taco meat and sprinkle shredded cheddar cheese on top.
Return the dish to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
Top with your favorite toppings and serve hot.