Description
Loaded Cheesy Taco Potatoes combine crispy roasted cubed russet potatoes with a flavorful, spiced ground beef and black bean taco filling, topped with melted cheddar cheese and garnished with fresh green onions, cilantro, and optional toppings like sour cream and avocado. This hearty, oven-baked dish is perfect for a satisfying family meal that brings together the best of Tex-Mex flavors and comfort food.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Taco Filling
- 1/2 pound ground beef or plant-based alternative
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup black beans (optional)
- 1/4 cup water
- 1/2 teaspoon onion powder
Toppings
- 1 cup shredded cheddar cheese (or vegan cheese)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until all pieces are evenly coated with the spice mixture.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the lined baking sheet. Roast for 25 to 30 minutes, flipping them halfway through cooking to ensure even crispiness and a golden-brown exterior.
- Cook Meat Filling: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or plant-based alternative until browned. Drain excess fat as needed to avoid greasiness.
- Sauté Aromatics: Add diced onion and minced garlic to the skillet with the meat. Sauté for 3 to 4 minutes until the onions become soft and translucent, enhancing the filling’s flavor.
- Simmer Sauce: Stir in the tomato sauce, optional black beans, water, and onion powder into the skillet. Let this mixture simmer for 5 to 7 minutes until it thickens slightly, melding the flavors together.
- Assemble Dish: Transfer the roasted potatoes to an oven-safe baking dish or skillet. Spoon the prepared taco meat and bean filling evenly over the top of the potatoes.
- Add Cheese: Sprinkle the shredded cheddar or vegan cheese generously over the taco filling and potatoes to create a cheesy crust once baked.
- Bake Until Melted: Return the assembled dish to the oven and bake for 8 to 10 minutes, or until the cheese has melted completely and appears bubbly and golden.
- Garnish and Serve: Remove from oven and garnish with sliced green onions, fresh cilantro, and any optional toppings such as sour cream, avocado slices, or jalapeños. Serve hot for the best flavor experience.
Notes
- You can substitute ground beef with any plant-based meat alternative for a vegetarian or vegan-friendly version.
- Black beans are optional; omit them if preferred or substitute with pinto beans for a different texture.
- Adjust the level of chili powder and jalapeños to suit your spice preference.
- For dairy-free diets, use vegan cheese and yogurt as toppings.
- Cut potatoes uniformly to ensure even roasting and crispiness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
