Loaded Cheesy Taco Potato Bake
This ultimate comfort food casserole layers tender, crispy roasted potatoes with a rich, savory taco-seasoned ground beef. Crowned with a thick blanket of bubbling, golden-brown cheddar cheese, it's a hearty, all-in-one meal that marries the zesty flavors of tacos with the soul-soothing embrace of a potato bake.
Equipment
- 9x13 inch baking dish
- Large baking sheet
- Large skillet or Dutch oven
- Large bowl
- Knife
- Cutting board
- Vegetable peeler
- Cheese grater
- Spoon or spatula
Ingredients
- 2.5 lbs Russet potatoes, peeled and cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 lb lean ground beef 85/15 or 90/10
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 packet taco seasoning or 2-3 tbsp homemade
- ¼ cup beef broth
- 2-3 cups shredded sharp cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Optional Toppings: Sour cream, chopped cilantro, sliced green onions, jalapeños, guacamole
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the potato cubes with two tablespoons of olive oil, a generous pinch of salt, and black pepper. Spread them in a single layer on a large baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until tender and starting to get golden and crispy. This pre-roasting step is crucial for texture.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, break it up, and cook until browned with no pink remaining. Drain off any excess grease.
- Return the skillet to the heat. Sprinkle in the taco seasoning and stir for one minute to toast the spices. Pour in the undrained diced tomatoes with green chiles and the beef broth. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened.
- Lightly grease a 9x13-inch baking dish. Spread the roasted potato cubes evenly across the bottom.
- Spoon the taco meat mixture evenly over the potatoes, spreading it to cover the entire layer.
- Sprinkle the shredded cheddar cheese evenly over the beef layer.
- Bake in the 400°F oven for 15-20 minutes, until the cheese is completely melted, bubbly, and golden brown in spots.
- Let the casserole rest for 5-10 minutes before serving. Garnish with optional toppings like sour cream, cilantro, and green onions.
Notes
For best results, shred your own cheese from a block as pre-shredded cheese contains anti-caking agents that prevent smooth melting. Don't skip pre-roasting the potatoes to avoid a mushy texture. Be sure to drain the grease from the beef to prevent an oily casserole. You can substitute ground turkey or chicken for beef, and Yukon Gold potatoes or sweet potatoes can be used for a different texture and flavor. For extra flavor, add 1 cup of black beans and 1 cup of corn to the beef mixture, or add 1 tsp of smoked paprika for a smokier taste. A squeeze of fresh lime juice over the finished bake brightens all the flavors.