Cheesy Taco Potatoes

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Cheesy Taco Potatoes are the perfect fusion of comfort food and bold Tex-Mex flavors. Imagine crispy, golden potatoes topped with seasoned ground beef, gooey melted cheese, and a medley of fresh toppings like sour cream, diced tomatoes, and cilantro. This dish takes the best parts of taco night and combines them with the heartiness of potatoes, making it a satisfying meal for any occasion. Whether you’re looking for a fun twist on traditional tacos or a crowd-pleasing dinner, Cheesy Taco Potatoes deliver a delicious balance of textures and flavors. Ready to dig in?

Ingredients:

  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2½ cups cubed potatoes
  • 1 lb ground beef
  • 1 packet low-sodium taco seasoning
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup shredded cheese

Instructions:

  1. Sauté the onions & potatoes – Heat 1 tbsp olive oil in a large skillet over medium heat. Add ½ cup chopped onions and 2½ cups cubed potatoes, sautéing for about 5 minutes.
  2. Cook the beef – Add 1 lb ground beef to the skillet and cook until browned. Drain any excess liquid.
  3. Season & mix – Stir in 1 packet of taco seasoning and 1 can of diced tomatoes with green chilies. Mix well.
  4. Simmer – Cover the skillet and let everything simmer for 10 minutes until the potatoes are tender.
  5. Add cheese – Sprinkle 1 cup shredded cheese over the mixture. Let it melt before serving.

To store Cheesy Taco Potatoes properly and keep them fresh, follow these steps:

Refrigeration:

  • Allow the dish to cool completely before storing.
  • Transfer leftovers into an airtight container.
  • Store in the refrigerator for up to 3–4 days.

Freezing:

  • If you want to freeze it, place portions in freezer-safe containers or zip-top bags.
  • Label with the date and store for up to 2 months.
  • To reheat, thaw in the fridge overnight and warm in the oven or microwave.

Reheating:

  • Microwave: Heat in 30-second intervals, stirring in between.
  • Oven: Bake at 350°F (175°C) for 15–20 minutes until heated through.
  • Stovetop: Reheat in a pan over medium heat, adding a splash of water if needed.

The nutritional value of Cheesy Taco Potatoes depends on the ingredients used, but here’s a general estimate:

  • Calories: Around 230–240 kcal per serving2
  • Total Fat: 12–13g, with 2g saturated fat2
  • Carbohydrates: 28g, including 2–3g dietary fiber2
  • Protein: 3g2
  • Sodium: 520mg, which is 22–23% of daily intake2

Here are some frequently asked questions about Cheesy Taco Potatoes:

1. Can I use different types of potatoes?

Yes! While Russet potatoes work best for a crispy texture, you can also use Yukon Gold for a creamier bite or sweet potatoes for a slightly sweeter twist.

2. How do I make them spicier?

You can add chopped jalapeños, hot sauce, or extra chili powder to the taco seasoning for a fiery kick.

3. Can I make this dish vegetarian?

Absolutely! Swap the ground beef for black beans, lentils, or plant-based crumbles to keep the flavor while making it meat-free.

4. What toppings go well with Cheesy Taco Potatoes?

Try sour cream, guacamole, diced tomatoes, green onions, cilantro, or salsa for extra flavor.

5. How do I keep the potatoes crispy when reheating?

Reheat in the oven at 375°F (190°C) for 10–15 minutes or in a skillet over medium heat instead of the microwave to maintain crispiness.

6. Can I prepare this dish ahead of time?

Yes! Cook the taco meat and potatoes separately, then store them in the fridge. Assemble and bake when ready to serve.

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