Taco Potatoes Recipe

Crispy, Spiced Potatoes Loaded with Taco Flavors

Taco Potatoes are a hearty and satisfying dish that combines crispy roasted potatoes with bold, seasoned taco meat, melty cheese, and fresh toppings. Whether served as a main course, side dish, or party appetizer, this recipe is sure to be a crowd-pleaser.

Ingredients

For the Potatoes:

• 4 large russet potatoes (or Yukon Gold for a creamier texture)
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon chili powder

For the Taco Meat:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup tomato sauce or diced tomatoes
• ¼ cup water

For the Cheese & Toppings:

• 1 ½ cups shredded cheddar cheese (or a Mexican cheese blend)
• ½ cup sour cream
• ½ cup diced tomatoes
• ¼ cup sliced black olives
• ¼ cup chopped fresh cilantro
• ¼ cup diced red onion
• 1 jalapeño, thinly sliced (optional for spice)
• 1 avocado, diced (optional)
• ½ cup shredded lettuce (optional, for a fresher bite)

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Step-by-Step Instructions

Step 1: Prepare and Roast the Potatoes

(Temperature 1: 400°F / 200°C, Time: 40-45 minutes)

1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes thoroughly. If you prefer extra crispy skins, leave them on. Otherwise, peel the potatoes.
3. Cut the potatoes into bite-sized cubes, about ½-inch pieces. This ensures even cooking and crispy edges.
4. In a large bowl, toss the potatoes with olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and chili powder.
5. Spread the potatoes out on a baking sheet in a single layer, ensuring they are not overcrowded. Use parchment paper or a lightly greased sheet to prevent sticking.
6. Bake for 40-45 minutes, flipping halfway through. The potatoes should be golden brown and crispy on the outside while tender inside.

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Step 2: Cook the Taco Meat

(Time: 15 minutes, Stove Temperature: Medium-High Heat)

1. While the potatoes are roasting, heat a large skillet over medium-high heat and add a drizzle of olive oil.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef (or turkey), breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
5. Drain any excess grease if necessary.
6. Stir in the salt, black pepper, cumin, smoked paprika, chili powder, oregano, and crushed red pepper flakes (if using). Mix well to coat the meat evenly with the spices.
7. Pour in the tomato sauce and ¼ cup water, stirring to combine. Let it simmer for 5 minutes until thickened.
8. Remove from heat and set aside.

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Step 3: Assemble the Taco Potatoes

(Temperature 2: 375°F / 190°C, Time: 10-15 minutes)

1. Once the potatoes are golden and crispy, remove them from the oven and lower the oven temperature to 375°F (190°C).
2. Transfer the roasted potatoes to a baking dish or leave them on the baking sheet if it has high edges.
3. Spoon the taco-seasoned meat over the potatoes, spreading it evenly.
4. Sprinkle the shredded cheese generously over the top.
5. Place the dish back into the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

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Step 4: Add Toppings and Serve

1. Remove from the oven and let cool slightly for 2-3 minutes.
2. Drizzle with sour cream or serve it on the side.
3. Sprinkle diced tomatoes, black olives, red onions, cilantro, and jalapeño slices over the top.
4. If using, add diced avocado and shredded lettuce for a fresh, cool contrast.
5. Serve immediately and enjoy!

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Serving Suggestions

• Main Dish: Serve alongside a simple side salad or refried beans for a complete meal.
• Party Appetizer: Serve in a large dish for guests to scoop onto plates. Add a side of guacamole or salsa for dipping.
• Breakfast Variation: Top with a fried egg and a drizzle of hot sauce for a delicious morning twist!

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Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating:
  • Oven: Reheat at 350°F (175°C) for 10-15 minutes to crisp up the potatoes again.
  • Microwave: Heat in 30-second intervals until warm, but the potatoes may soften.
• Freezing: The taco meat can be frozen separately for up to 3 months, but the potatoes are best enjoyed fresh.

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Customization Ideas

• Make it Vegetarian: Swap out the ground meat for black beans, lentils, or a plant-based alternative.
• Spice It Up: Add extra jalapeños, hot sauce, or a pinch of cayenne for more heat.
• Cheese Variations: Try pepper jack, queso fresco, or a mix of different cheeses for a unique flavor.
• Saucy Option: Drizzle with salsa, queso dip, or chipotle mayo for an extra kick.

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Final Thoughts

Taco Potatoes are the perfect balance of crispy, cheesy, and spicy, making them a hit for any occasion. Whether you’re cooking for family dinner, game night, or a potluck, this dish delivers bold taco flavors in every bite. Enjoy customizing it to your taste, and don’t forget to pile on those toppings!

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