Cheesy Taco Potatoes

This comfort food mashup transforms simple russet potatoes into a crispy, golden foundation for all your favorite taco flavors. I discovered this recipe during a busy weeknight when I had leftover taco seasoning and was craving something more substantial than regular tacos. The combination of perfectly seasoned crispy potatoes topped with savory ground beef and melted cheese creates a satisfying meal that feels like a warm hug on a plate.

I've made this countless times for my family, and it never fails to disappear completely from the serving dish. The kids love building their own plates with different toppings, and I love how the crispy potatoes hold up beautifully under all the delicious additions.

Ingredients

• 2 pounds russet potatoes, peeled and small diced: Choose firm potatoes without green spots for the best texture and flavor
• 3 to 4 tablespoons oil: Vegetable or canola oil works perfectly for achieving that golden crispy exterior
• 1½ teaspoons salt: Essential for drawing out moisture and creating that perfect crispy coating
• ½ teaspoon pepper: Freshly ground black pepper adds the best flavor
• 1 teaspoon garlic powder: Provides savory depth without the risk of burning fresh garlic
• 1 teaspoon onion powder: Complements the garlic and adds subtle sweetness
• 1 pound ground beef: Choose 80/20 blend for the right balance of flavor and texture
• 1 packet taco seasoning: Look for brands with fewer additives or make your own blend
• Water: Amount specified on your taco seasoning packet
• 8 ounce bag Mexican shredded cheese: The four cheese Mexican blend melts beautifully and adds authentic flavor
• Optional toppings: pico de gallo, guacamole, sour cream for customizing each serving

Step-by-Step Instructions

Prepare the Potatoes:

Peel and dice your russet potatoes into small, uniform pieces about half an inch in size. This ensures even cooking and maximum crispy surface area. Toss the diced potatoes with oil until every piece is well coated, then season with salt, pepper, garlic powder, and onion powder. Mix thoroughly to ensure each potato piece gets an even coating of seasoning.

Air Fry to Perfection:

Preheat your air fryer to 400 degrees Fahrenheit. Add the seasoned potatoes to the basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 18 to 20 minutes, shaking the basket vigorously 2 to 3 times during cooking to ensure even browning on all sides. The potatoes are done when they're golden brown and crispy on the outside while remaining fluffy inside.

Brown the Ground Beef:

While the potatoes cook, heat a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula as it browns. Cook until no pink remains and the meat is nicely browned, about 6 to 8 minutes. Drain any excess grease, then add the taco seasoning packet and the amount of water specified on the package directions.

Season and Simmer:

Stir the seasoning and water into the ground beef, bringing the mixture to a simmer. Cook according to the packet directions, usually about 3 to 5 minutes, until the liquid has reduced and the beef is well coated with the seasoning. Remove from heat and set aside.

Assemble and Serve:

Layer the crispy potatoes on individual plates or a large serving platter. Top generously with the seasoned ground beef, then sprinkle with the Mexican shredded cheese while the beef is still hot so the cheese begins to melt. Finish with your choice of optional toppings like pico de gallo, guacamole, or sour cream.

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You Must Know

The secret to getting the crispiest potatoes is making sure they're completely dry before tossing with oil and not overcrowding the air fryer basket. I learned this lesson the hard way when my first batch turned out more steamed than crispy. Now I always pat the diced potatoes completely dry with paper towels before seasoning, and the results are consistently perfect every time.

Storage and Make-Ahead Tips

Store leftover cheesy taco potatoes in the refrigerator for up to 4 days in airtight containers. The potatoes will lose some of their crispiness when stored, but you can restore much of their texture by reheating in the air fryer at 375 degrees for 3 to 5 minutes. For longer storage, freeze the cooked potatoes and ground beef separately in freezer safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Perfect Ingredient Substitutions

If you don't have an air fryer, these potatoes work beautifully in a conventional oven. Spread them on a large baking sheet lined with parchment paper and bake at 425 degrees for 25 to 30 minutes, flipping once halfway through. Ground turkey or chicken can easily substitute for the beef, though you may want to add a tablespoon of oil to prevent sticking. For a vegetarian version, try seasoned black beans or lentils in place of the meat.

Serving Suggestions and Variations

These taco potatoes make an excellent base for so many variations. Try adding diced jalapeños to the potatoes before cooking for extra heat, or swap the Mexican cheese for sharp cheddar or pepper jack. For a breakfast version, top with scrambled eggs and salsa. The potatoes also work wonderfully as an appetizer for parties when served in smaller portions with plenty of toppings on the side for guests to customize their own plates.

Recipe FAQs

→ Can I use sweet potatoes instead?

Yes, sweet potatoes can be substituted for a slightly sweeter flavor and added nutrients.

→ Do I need an air fryer?

No, you can roast the potatoes in a conventional oven at 425°F until golden and crisp.

→ Can I use ground turkey instead of beef?

Absolutely. Ground turkey works well and offers a leaner alternative with similar seasoning.

→ What cheese works best?

Mexican blend cheese melts well and adds flavor, but cheddar or Monterey Jack also work great.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.