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Cheesy taco potatoes topped with melted cheese and garnished with fresh herbs.

Cheesy Taco Potatoes

A delightful blend of crispy potatoes, seasoned beef, and melted Mexican cheese, perfect for weeknight dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes, peeled and small diced Choose firm, unblemished potatoes.
  • 1 pound ground beef Use 80/20 or 85/15 for best flavor.
  • 8 ounces Mexican shredded cheese A blend of cheddar, jack, and queso quesadilla works best.
Seasoning and Cooking Ingredients
  • 3–4 tablespoons oil Use neutral oil, avocado oil, or olive oil.
  • 1 1/2 teaspoons salt Adjust if taco seasoning is salty.
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 packet taco seasoning Follow packet instructions for water.
  • Water as directed on taco seasoning packet
Optional Toppings
  • pico de gallo
  • guacamole
  • sour cream

Method
 

Preparation
  1. Peel and small-dice the russet potatoes so pieces are uniform in size for even cooking.
  2. Toss the diced potatoes with oil, salt, pepper, garlic powder, and onion powder until every piece is lightly coated.
Cooking the Potatoes
  1. Spread the seasoned potatoes in a single layer in the air fryer basket and cook at 400°F (200°C) for 18-20 minutes. Shake the basket 2-3 times during cooking.
Cooking the Beef
  1. While the potatoes cook, brown the crumbled ground beef in a skillet until no pink remains.
  2. Drain excess grease, add the taco seasoning and water as directed on the packet, then simmer until the sauce thickens and coats the beef.
Assembling the Dish
  1. Layer the cooked potatoes on a serving plate, spoon the seasoned beef over them, and sprinkle the shredded Mexican cheese on top.
  2. Let the residual heat melt the cheese, or broil for 1-2 minutes for a bubbly finish. Garnish with pico, guacamole, or sour cream.

Notes

Store cooled components in airtight containers for up to 3-4 days. For freezing, keep potatoes and beef separate.