Description
A fun and tasty dish that combines the comforting flavors of loaded baked potatoes with spicy taco zest.
Ingredients
Scale
- 4 cups diced potatoes (Russet or Yukon Gold)
- 2–3 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 ½ cups shredded cheese (Mexican blend or cheddar)
- 1 cup diced tomatoes
- Sour cream, for topping
- Cilantro or green onions, chopped
Instructions
- Toss the diced potatoes with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet and roast at 425°F for 30–35 minutes until golden and crispy.
- In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until softened. Drain excess fat, stir in taco seasoning and a splash of water, and let it simmer to thicken.
- In a 9×13 baking dish, place the roasted potatoes. Spoon the seasoned beef evenly over the potatoes.
- Sprinkle shredded cheese across the top and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Finish with diced tomatoes, a dollop of sour cream, and a sprinkle of cilantro or green onions.
Notes
To enhance crispiness, soak potatoes in cold water for 15 minutes before roasting. For a spicy kick, add jalapeños to the meat mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg