Description
A golden, crunchy bed of roasted potatoes piled with seasoned taco meat and melty cheddar, perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 ½ lbs russet potatoes, scrubbed and cut into roughly ½-inch cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 lb ground beef or ground turkey
- 1 packet (1 oz) taco seasoning
- ⅓ cup water
- 1 ½ cups shredded cheddar
- ½ cup sour cream for topping
- ¼ cup chopped green onions or cilantro
- Optional toppings: diced tomatoes, jalapeños, avocado slices, sliced black olives
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.
- Toss potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper in a large bowl until evenly coated.
- Spread potatoes in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping once at about 15 minutes.
- While potatoes roast, heat a skillet over medium-high. Add the ground beef or turkey and cook until browned.
- Stir in the taco seasoning and ⅓ cup water. Reduce heat and simmer for 4–5 minutes until the sauce thickens.
- Transfer roasted potatoes to a large oven-safe skillet or casserole dish. Spoon the seasoned meat over the potatoes.
- Sprinkle shredded cheese over the top. Return to the oven for 4–6 minutes, or until cheese is melted.
- Remove from the oven and dollop with sour cream and scatter chopped green onions or cilantro.
Notes
For gluten-free, check the taco seasoning label. You can also use sweet potatoes or Yukon gold potatoes for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican