Name: Taco Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: Potatoes (russet or Yukon Gold); Olive oil; Salt and pepper; Ground beef (or turkey/vegetarian alternative); Onion, diced; Garlic, minced; Taco seasoning; Shredded cheddar cheese; Sour cream; Jalapeños, sliced; Chopped tomatoes; Shredded lettuce; Green onions, chopped

Taco Potatoes are the perfect fusion of comfort food and bold Tex-Mex flavor. This dish takes crispy roasted potatoes and loads them up with seasoned ground beef, cheese, and all the classic taco toppings. It’s hearty, customizable, and ideal for a fun weeknight dinner or party platter.

Why You’ll Love This Recipe

I like how easy and versatile these Taco Potatoes are. They give me the taco experience without the mess of shells, and I can load them up however I want. Whether I’m craving something spicy, creamy, or cheesy, this recipe always hits the spot. Plus, it’s a hit with everyone at the table.

ingredients

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

Potatoes
Ground beef
Taco seasoning
Onion
Garlic
Shredded cheddar cheese
Sour cream
Jalapeños
Chopped tomatoes
Lettuce
Green onions
Olive oil
Salt and pepper

directions

I start by chopping the potatoes into chunks and roasting them in the oven until golden and crispy. While those cook, I sauté the onion and garlic, then add the ground beef and taco seasoning, letting it simmer until flavorful. Once the potatoes are done, I layer them with the seasoned meat, sprinkle cheese on top, and let it melt in the oven for a few minutes. Finally, I add fresh toppings like sour cream, lettuce, and jalapeños to bring it all together.

Servings and timing

This recipe serves about 4 people. It takes roughly 45 minutes to prepare—30 minutes for cooking the potatoes and about 15 minutes for the beef and topping assembly.

Variations

I like to switch things up by using ground turkey or even black beans for a vegetarian twist. Sometimes I’ll add avocado or a drizzle of chipotle sauce for extra flavor. For a low-carb version, I replace the potatoes with roasted cauliflower.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the oven at 375°F (190°C) for about 10–15 minutes to keep everything crispy. Microwaving works too, but the potatoes won’t be as crisp.

FAQs

Can I make Taco Potatoes in advance?

Yes, I often roast the potatoes and cook the meat ahead of time. I reheat everything and add fresh toppings just before serving.

What kind of potatoes work best?

I usually use russet or Yukon Gold potatoes because they get crispy and hold their shape well.

Can I make this vegetarian?

Absolutely. I swap the ground meat for seasoned black beans or lentils and still get a flavorful and hearty meal.

How spicy are Taco Potatoes?

The spice level depends on the taco seasoning and toppings I use. I can keep it mild or kick it up with jalapeños and hot sauce.

Can I use sweet potatoes instead?

Yes, sweet potatoes add a different flavor and a bit of sweetness. I roast them the same way and top them just like regular potatoes.

Conclusion

Taco Potatoes are one of my favorite ways to combine cozy and bold flavors in one dish. They’re easy to make, endlessly customizable, and always a crowd-pleaser. Whether it’s a casual dinner or a fun appetizer, this recipe never disappoints.