Description
Taco Potatoes are a flavorful fusion of crispy roasted potatoes and classic Tex-Mex taco toppings like seasoned ground beef, shredded cheese, and fresh vegetables. This easy-to-make recipe is perfect for weeknight dinners, party platters, or a fun twist on Taco Tuesday. With options to make it vegetarian or low-carb, it’s a crowd-pleasing and customizable comfort food.
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
Instructions
- Preheat oven to 425°F (220°C).
- Chop potatoes into bite-sized chunks. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes or until golden and crispy.
- While potatoes roast, sauté onion and garlic in a skillet.
- Add ground beef and taco seasoning. Cook until beef is browned and fully cooked.
- Once potatoes are crispy, layer them with taco meat and shredded cheese. Return to oven for 5 minutes to melt cheese.
- Top with sour cream, lettuce, tomatoes, jalapeños, and green onions before serving.
Notes
- Use sweet potatoes for a sweeter, slightly healthier version.
- Black beans or lentils make great vegetarian alternatives.
- Add avocado, chipotle mayo, or hot sauce for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
