Taco Potatoes Loaded Beef Cheese (Printable Version)
Crispy potatoes topped with taco-seasoned beef, cheese, and classic garnishes for a satisfying meal.
# Everything You’ll Need:
→ Potatoes
01 -
900 g russet potatoes, peeled and diced
02 -
2 tablespoons vegetable oil
03 -
1 teaspoon salt
04 -
0.5 teaspoon black pepper
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
→ Beef Filling
07 -
450 g ground beef
08 -
30 g taco seasoning (1 standard sachet)
09 -
120 ml water
→ Assembly & Toppings
10 -
120 g Mexican shredded cheese blend
11 -
80 g pico de gallo (optional)
12 -
60 g guacamole (optional)
13 -
60 g sour cream (optional)
# Steps to Cook:
01 -
In a large bowl, toss diced potatoes with oil, salt, black pepper, garlic powder, and onion powder to coat evenly.
02 -
Transfer seasoned potatoes to an air fryer basket. Cook at 200°C for 18–20 minutes, shaking the basket 2–3 times during cooking, until golden brown and fork tender.
03 -
While potatoes cook, heat a non-stick skillet over medium-high heat. Add ground beef and cook, breaking up with a spatula, until browned. Drain excess fat.
04 -
Add taco seasoning and water to skillet with browned beef. Stir to combine, reduce heat, and simmer for 2–3 minutes until thickened. Remove from heat.
05 -
Layer air fried potatoes on serving plates. Top with seasoned beef, followed by shredded cheese. Add pico de gallo, guacamole, and sour cream as desired. Serve immediately.
# Extra Suggestions:
01 -
Leftovers should be stored without toppings in an airtight container, refrigerated for up to 4 days or frozen for up to 3 months.
02 -
Oven method: Roast seasoned diced potatoes at 200°C for 20 minutes, stir, then roast for an additional 15 minutes or until golden and tender.