There's nothing quite like the comforting combination of crispy, golden-brown potatoes topped with bold taco flavors. This Taco Potatoes recipe is the perfect blend of spicy, savory, and satisfying, making it a favorite for weeknight dinners or casual gatherings.
I first whipped up this dish during a "clean-out-the-fridge" night, and it instantly became a hit. The tender roasted potatoes paired with seasoned taco meat and fresh toppings offer a delicious twist on classic comfort food. Let’s dive into why this recipe deserves a spot on your table!
Why You'll Love This Taco Potatoes Recipe
Get ready to add a new go-to recipe to your weeknight rotation. Taco Potatoes are the ultimate crowd-pleaser, and here’s why:
First off, it’s incredibly versatile. Whether you serve it as a hearty main dish or a side, these potatoes can be customized with your favorite toppings to suit everyone’s taste buds.
This recipe is also quick and easy to make. From start to finish, you’re looking at just 45 minutes, with minimal prep involved. That makes it perfect for those nights when you want something comforting without spending hours in the kitchen.
Not to mention, it’s a budget-friendly option. With simple ingredients like russet potatoes, ground beef, and a few pantry staples, you can create a meal that feeds the whole family without breaking the bank.
Finally, these Taco Potatoes are ideal for meal prep. Whip up a batch at the start of the week, and you’ve got a versatile base for lunches or quick dinners.
Let’s take a closer look at the ingredients that make this dish shine!
Ingredients Notes

The beauty of Taco Potatoes lies in its straightforward ingredient list. Each component is chosen to deliver maximum flavor and texture.
Russet Potatoes are the star of the dish. Their starchy texture ensures they roast up beautifully with crispy edges and a fluffy interior. Be sure to cut them into evenly sized cubes for even cooking.
Ground Beef adds heartiness and protein. I recommend using an 85/15 blend for the perfect balance of flavor and fat. For a lighter option, ground turkey or plant-based crumbles work well too.
Taco Seasoning is what brings the bold, zesty flavor to this dish. Use your favorite store-bought blend or make your own with chili powder, cumin, garlic powder, and paprika.
Cheddar Cheese melts into a gooey, savory topping that ties the dish together. Feel free to swap it with Monterey Jack or a Mexican blend for variety.
Fresh Toppings like diced tomatoes, green onions, sour cream, and cilantro add brightness and contrast to the rich, roasted potatoes.
You’ll also need a large baking sheet and skillet for this recipe. A silicone baking mat or parchment paper is great for preventing sticking.
How To Make Taco Potatoes

Creating this delicious dish is easier than you think. Here’s a step-by-step guide to get you started:
Start by preheating your oven to 425°F. While it heats up, wash and dice your russet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, salt, pepper, and a pinch of chili powder for extra flavor. Spread them out in a single layer on a baking sheet.
Roast the potatoes for 25-30 minutes, flipping halfway through. You’ll know they’re ready when the edges are golden and crispy.
Meanwhile, heat a large skillet over medium-high heat. Add your ground beef and cook, breaking it up with a wooden spoon, until fully browned. Drain any excess fat, then stir in your taco seasoning and a splash of water. Let it simmer for 2-3 minutes.
When the potatoes are done roasting, transfer them to a serving platter or leave them on the baking sheet for a rustic presentation. Top with the seasoned taco meat, followed by a generous sprinkling of cheddar cheese. The residual heat will melt the cheese beautifully.
Finally, garnish with your choice of toppings like diced tomatoes, sour cream, green onions, and fresh cilantro. Serve immediately and enjoy!
This dish takes about 45 minutes from start to finish, including prep time. The result is a warm, satisfying meal that’s sure to become a family favorite.
Storage Options
If you have leftovers, don’t worry – Taco Potatoes store beautifully! Here’s how to keep them fresh:
- Refrigerator: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
- Freezer: For longer storage, freeze the seasoned taco meat separately from the roasted potatoes. This way, the potatoes maintain their texture when reheated. Both components can be stored in the freezer for up to 2 months.
- Reheating: Warm up the potatoes in a 400°F oven for 10-15 minutes to restore their crispiness. Reheat the taco meat on the stovetop or in the microwave.
Variations and Substitutions
The flexibility of this recipe makes it a winner for all kinds of occasions. Here are some fun ways to switch it up:
- Protein Swap: Try using ground chicken, turkey, or chorizo for a different flavor profile. For a vegetarian option, black beans or lentils work beautifully.
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce to amp up the heat.
- Cheese Options: Experiment with other cheeses like Pepper Jack, Cotija, or even a vegan alternative.
- Mexican-Inspired Toppings: Top with sliced avocado, pickled red onions, or a dollop of guacamole for extra flavor.
- Breakfast Twist: Add scrambled eggs to the mix and serve with a side of salsa for a breakfast-for-dinner treat.
Feel free to get creative and make this recipe your own. The possibilities are endless, and it’s always fun to experiment with new combinations. Happy cooking!
PrintTaco Potatoes Recipe
Savor the flavors of this Taco Potatoes recipe, a satisfying dish made with crispy potatoes, taco spices, and classic toppings. Perfect for dinner or a hearty snack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup diced tomatoes
- ½ cup chopped green onions
- ½ cup sliced black olives (optional)
- ½ cup salsa
- ¼ cup fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry the potatoes, then pierce each with a fork. Bake for 45-50 minutes or until tender.
- While potatoes bake, cook ground beef in a skillet over medium heat. Drain excess fat, then stir in taco seasoning and ¼ cup water. Simmer until combined.
- Remove baked potatoes from the oven and let cool slightly. Slice each potato open and fluff the inside with a fork.
- Top each potato with taco meat, cheese, sour cream, diced tomatoes, green onions, and other desired toppings.
- Serve immediately and garnish with fresh cilantro if desired.
Notes
- Substitute ground beef with plant-based protein for a vegetarian option.
- Add jalapeños or hot sauce for extra heat.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 potato
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
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