Description
Quick, cheesy, and customizable one-pan dish combining golden potatoes, seasoned ground beef, and melted cheese. Ready in 45 minutes, perfect for busy nights or satisfying taco cravings without the usual assembly.
Ingredients
4–5 medium Russet or Yukon Gold potatoes, diced into 1/2-inch cubes (or sweet potatoes for a twist)
2 tbsp olive oil (or avocado oil for high heat)
1 lb ground beef (substitute ground turkey or plant-based alternatives)
Garlic powder (1 tsp)
Paprika (1 tsp)
Salt (1 tsp)
Pepper (1/2 tsp)
Taco seasoning (1 tbsp)
1 cup water
Shredded cheddar or Mexican blend cheese
White queso dip (optional, for extra creaminess)
Instructions
Preheat oven to 400°F (200°C) or prepare a skillet for panfrying.
Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread in a single layer on a baking sheet for roasting (400°F, 25–30 minutes, flipping once) or cook in a skillet over medium-high heat until crispy (15–20 minutes).
Brown ground beef in a skillet (8–10 minutes), drain excess fat, then add taco seasoning and 1 cup water. Simmer 3–5 minutes until thickened.
Add roasted/panfried potatoes to the beef mixture, stir to combine, and cover with shredded cheese. Transfer to oven (400°F) or keep on stove until cheese is melted and golden (5–7 minutes). Bake for additional crispiness if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or toaster oven (350°F) for optimal crispiness.
Substitution: Use plant-based ground meat or crumbled tofu for a vegetarian version.
Topping ideas: Add pickled jalapeños, diced tomatoes, or fresh cilantro for extra flair.
Use butter or lard-free options to adhere to dietary restrictions.
- Prep Time: 15
- Cook Time: 45
- Category: DINNER
- Method: Stovetop with optional oven finish
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 60mg