Description
An elegant take on a weeknight classic, Cheesy Taco Potatoes combine crisped potatoes with savory beef and melted cheese for a refined comfort dish.
Ingredients
Scale
- 1.5 lb (700 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 12 oz (340 g) ground beef or turkey (85% lean recommended)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tbsp tomato paste
- 1 1/2 cups sharp cheddar, freshly grated
- 1/2 cup sour cream
- 2 tbsp cilantro, finely chopped
- 1 jalapeño, thinly sliced (optional)
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the potato cubes with olive oil, salt, and pepper on a rimmed baking sheet.
- Roast until golden and crisp at the edges, about 25–30 minutes.
- Heat a skillet over medium-high heat.
- Add the ground meat and let it brown without stirring for the first 2 minutes.
- Break it up and continue cooking until no pink remains.
- Add the diced onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and tomato paste, cooking until fragrant.
- Add the taco seasoning and simmer until the mixture becomes saucy.
- Reduce heat and fold in half of the grated cheddar.
- Combine the roasted potatoes with the cheesy taco meat and top with remaining cheddar.
- Return to the oven for 3–5 minutes until cheese melts.
- Dollop with sour cream, scatter cilantro, and serve with lime wedges.
Notes
Use uniform potato cuts for even roasting and freshly grated cheese for the best melt. Great variation options include replacing meat with shrimp or making it vegetarian with tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg