Description
Loaded Cheesy Taco Potatoes combine crispy roasted potatoes with a savory taco-seasoned beef and bean filling, topped with melted cheddar cheese and fresh garnishes. This hearty and flavorful dish is perfect for a satisfying family meal, offering a delicious twist on classic taco flavors served atop golden roasted potatoes.
Ingredients
Scale
Potatoes
- 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
Taco Filling
- 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
Toppings
- 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 Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until well coated to ensure flavorful, crispy potatoes.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through to achieve even crispiness on all sides.
- Cook Meat: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or plant-based meat until browned. Drain any excess fat if necessary to keep the dish balanced.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté for 3 to 4 minutes until the onions are softened and fragrant.
- Simmer Filling: Stir in tomato sauce, black beans (if using), water, and onion powder. Allow the mixture to simmer for 5 to 7 minutes until it thickens slightly, blending the flavors.
- Assemble Dish: Transfer the roasted potatoes into an oven-safe baking dish or skillet, creating a base for the taco filling.
- Add Filling and Cheese: Spoon the taco meat and bean mixture evenly over the potatoes. Sprinkle the shredded cheddar cheese on top for a rich, melty finish.
- Bake to Melt Cheese: Return the assembled dish to the oven and bake for 8 to 10 minutes, until the cheese melts fully and becomes bubbly.
- Garnish and Serve: Remove from oven and garnish with sliced green onions, fresh cilantro, and any optional toppings such as sour cream, avocado, or jalapeños. Serve hot for a delicious meal.
Notes
- For a vegetarian or vegan version, substitute ground beef with a plant-based alternative and use vegan cheese.
- Black beans add extra protein and texture but can be omitted if preferred.
- Adjust spice levels by adding jalapeños or more chili powder to suit your taste.
- Ensure potatoes are cut evenly to roast uniformly and become crispy.
- Leftovers can be refrigerated and reheated in an oven or microwave.
