The rich blend of crispy oven-roasted potatoes, taco-seasoned ground beef, and melty cheese makes these Cheesy Taco Potatoes a crowd-pleaser. This dish is comfort food at its finest—hearty, cheesy, and full of bold Mexican-inspired flavor.
Perfect for weeknights when you want something filling yet fuss-free, this dish brings together pantry staples and transforms them into a bubbling, cheesy casserole. Top it with sour cream and fresh green onions for the ultimate finish. It’s ideal for family dinners, game nights, or casual get-togethers—everyone will love scooping into this cheesy, savory bake!
Ingredients:
- 4 medium russet potatoes, cubed
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup diced onion
- 1/2 cup canned corn (drained)
- 1/2 cup black beans (rinsed)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
- Preheat oven to 400°F (200°C). Line a baking dish with parchment or lightly grease it.
- Toss cubed potatoes with olive oil, salt, and pepper. Spread evenly in the dish and bake for 25–30 minutes, flipping halfway.
- While potatoes bake, brown ground beef in a skillet over medium heat. Add diced onions and cook until soft.
- Stir in taco seasoning and water. Simmer for 5–7 minutes until thickened. Mix in corn and black beans. Remove from heat.
- Once potatoes are fork-tender, remove from oven. Spread the taco meat mixture evenly over the potatoes.
- Sprinkle cheddar and Monterey Jack cheeses over the top.
- Return dish to oven and bake for 10 minutes, or until cheese is melted and bubbly.
- Remove from oven and let sit for 5 minutes. Dollop with sour cream and garnish with green onions before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 460 kcal | Servings: 6 servings
