Cheesy Taco Potatoes
A comforting dish of roasted potatoes topped with a savory taco filling and melted cheese, perfect for a family-friendly meal or meal prep.
Ingredients
For the potatoes
- 4 large potatoes Can substitute with sweet potatoes.
- 2 tablespoons olive oil For tossing the potatoes.
- to taste salt Season as desired.
- to taste pepper Season as desired.
For the taco filling
- 1 pound ground beef or turkey Optional to replace with extra beans for vegetarian version.
- 1 packet taco seasoning Or make your own using cumin, chili powder, garlic powder, and paprika.
- 1 can black beans Drained and rinsed.
- 1 cup corn Can use frozen or canned corn.
- 1 cup diced tomatoes
- 1 cup shredded cheese Cheddar or Mexican blend.
For garnish
- to taste chopped green onions or cilantro For topping before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and dice the potatoes into cubes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet.
Roasting and Filling
- Roast the potatoes in the oven for about 25-30 minutes or until golden and crispy, tossing halfway through.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add the taco seasoning, black beans, corn, and diced tomatoes to the skillet. Stir to combine and cook until heated through.
Assembly
- Once the potatoes are done roasting, remove them from the oven and top with the taco mixture.
- Sprinkle shredded cheese on top and return to the oven for 5-7 minutes, until the cheese is melted.
- Remove from the oven and garnish with green onions or cilantro before serving.
Notes
You can meal prep by roasting the potatoes and packing the filling separately. Store leftovers in an airtight container for up to four days. Reheat in the oven or microwave when ready to serve.