Cheesy taco potatoes are my answer to weeknight comfort food. This dish takes everything I love about tacos — the seasoned beef, melty cheese, and bold flavor — and piles it on top of hearty roasted potatoes. It’s cozy, filling, and super easy to make, especially when I’m craving something savory and satisfying without the fuss.

Why You’ll Love This Recipe

I love how this recipe brings two comfort food classics together: tacos and loaded potatoes. It’s a family-friendly dinner that I can customize with toppings, and it’s just as good the next day. Whether I’m cooking for a crowd or just throwing together a quick dinner, it’s always a hit in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lean ground beef
Russet potatoes
taco seasoning (1 packet)
water
shredded cheddar cheese (or Mexican blend)
sour cream (optional for serving)
green onions or cilantro (optional garnish)
salsa or hot sauce (optional)

Directions

I start by preheating the oven to 400°F (200°C). I scrub and cube the potatoes, then toss them with a bit of oil, salt, and pepper. I spread them on a baking sheet and roast for about 30–35 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, I brown the ground beef in a skillet over medium heat. Once cooked through, I drain any excess grease.
I stir in the taco seasoning and water, then let it simmer for about 5 minutes until the mixture thickens and the beef is well coated.
When the potatoes are done, I transfer them to a baking dish or leave them on the sheet pan. I spoon the taco meat evenly over the top.
I sprinkle everything with shredded cheese and return it to the oven for about 5 minutes, just until the cheese melts.
I serve it hot with optional toppings like sour cream, green onions, or salsa.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes

Variations

Spicy version: I add jalapeños or a dash of hot sauce to the taco meat for extra heat.
Veggie twist: Sometimes I mix in black beans or corn to stretch the filling and add more texture.
Loaded-style: I top it with avocado, diced tomatoes, or crushed tortilla chips for crunch.
Breakfast-style: I use leftover taco potatoes as a base and top with a fried egg the next morning.
Vegetarian: I replace the ground beef with plant-based crumbles or seasoned lentils.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.

FAQs

Can I use a different type of potato?

Yes, I like using Yukon Gold or red potatoes for a creamier texture, but Russet potatoes give the best crisp when roasted.

Can I prep this ahead of time?

Absolutely. I roast the potatoes and cook the taco meat earlier in the day, then assemble and bake with cheese just before serving.

What kind of cheese works best?

I usually go with sharp cheddar or a Mexican blend. Pepper jack is great if I want a little kick.

Can I make this vegetarian?

Yes — I replace the ground beef with a plant-based substitute, seasoned tofu, or a mix of black beans and corn.

How do I make it more saucy?

I add a spoonful of salsa or enchilada sauce over the meat before the cheese goes on if I want it extra saucy and rich.

Conclusion

Cheesy taco potatoes are one of those meals I can count on to satisfy everyone at the table. They’re crispy, cheesy, loaded with flavor, and endlessly customizable. Whether I’m making a casual dinner, using up pantry staples, or feeding a hungry crowd, this recipe always delivers warm, comforting flavor in every bite.