Description
A comforting casserole combining crispy roasted russet potatoes, savory taco-seasoned ground beef, and a gooey blend of cheddar and Monterey Jack cheeses.
Ingredients
Scale
- 4 medium russet potatoes, cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Toppings: sour cream, diced tomatoes, chopped green onions, optional sliced jalapeños, guacamole, hot sauce
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cube potatoes evenly.
- Toss potatoes with olive oil, salt, and black pepper.
- Spread potatoes on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway.
- While potatoes roast, brown ground beef in a skillet over medium heat, draining excess fat.
- Add taco seasoning and water to beef; simmer for 5–7 minutes.
- Transfer roasted potatoes to a casserole dish.
- Top potatoes evenly with taco-seasoned beef.
- Sprinkle cheddar and Monterey Jack cheeses over the top.
- Bake for 5–10 minutes until cheese is melted and bubbly.
- Remove from oven and add sour cream, diced tomatoes, green onions, and optional toppings before serving.
Notes
Avoid overcrowding potatoes when roasting to ensure crispiness. Use a blend of cheddar and Monterey Jack for best melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg