Description
Loaded Cheesy Taco Potatoes are a comforting Tex-Mex inspired dish made with crispy roasted potatoes, savory taco-seasoned ground beef (or plant-based meat), and melted cheddar cheese, topped with fresh herbs and optional garnishes. Perfect for busy weeknights or casual gatherings.
Ingredients
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
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
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 the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through for even crisping.
- While potatoes roast, cook the ground beef (or plant-based meat) in a skillet over medium heat until browned. Drain excess fat if necessary.
- Add diced onion and minced garlic to the skillet and sauté for 3–4 minutes until softened.
- Stir in tomato sauce, black beans (if using), water, and onion powder. Simmer for 5–7 minutes until slightly thickened.
- Transfer roasted potatoes to an oven-safe baking dish or skillet.
- Spoon the taco filling evenly over the potatoes and sprinkle shredded cheese on top.
- Return to the oven and bake for 8–10 minutes until the cheese is melted and bubbly.
- Garnish with sliced green onions, fresh cilantro, and desired toppings before serving hot.
Notes
Swap ground beef for crumbled tofu or plant-based meat for a vegetarian or vegan version.
Add jalapeños or hot sauce to increase the heat level.
Use sweet potatoes instead of russet for a sweeter variation.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven or air fryer at 375°F for 10–15 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg