Let Me Tell You About Cheesy Taco Potatoes with Ground Beef

Okay, so you know those nights when you just want something hearty, simple, and full of flavor—like, the kind of dish that makes you look forward to leftovers (if there are any)? That’s exactly what Cheesy Taco Potatoes with Ground Beef is for me. I started making this on a chilly Sunday when I realized I had potatoes, ground beef, and a real craving for something that felt like a hug on a plate. My cousin Jess once called this “nachos in disguise” and honestly, I can’t unhear that now. Oh, and fair warning: this recipe has been known to disappear from the fridge faster than cookies at a bake sale.

Why You’ll Love These Taco Potatoes (Or At Least, Why I Do)

I make this when I want something fuss-free, but still totally over-the-top in a good way. My family goes a little wild for it because it’s sort of like taco night and loaded baked potatoes had a delicious, cheesy baby. It’s also a hit for potlucks (I once brought it to a friend’s Super Bowl party and, well, let’s just say it was gone by halftime). Plus, if you’ve ever gotten annoyed about prepping a million separate toppings, this is way easier—everything’s smacked together in one big, happy pan. Sometimes the cheese gets stuck to the spoon, which used to bug me, but now I just call dibs on the extra-cheesy bits. Problem solved.

What You’ll Need (But Don’t Panic If You Don’t Have Everything)

4-5 medium potatoes (Russets are classic, but honestly, red or Yukon Gold work fine. I’ve even mixed types when I was short on one.)
1 pound ground beef (I use 80/20, but turkey or lentils in a pinch—seriously, I did this once when I ran out of beef and it was surprisingly good.)
1 packet taco seasoning (homemade is lovely, but Taco Bell brand is my guilty pleasure; I’ve also just winged it with cumin, chili powder, and onion powder.)
1 small onion, diced (or skip it if you hate chopping onions; I sometimes use frozen pre-chopped if I’m lazy.)
1 bell pepper, diced (green or red—I feel like red is sweeter, but use what you’ve got.)
1 ½ cups shredded cheese (cheddar, Monterey Jack, pepper jack, or whatever’s lurking in the cheese drawer.)
½ cup sour cream (optional, but I love the tang. Greek yogurt works too.)
2 green onions, sliced (totally optional, but they make it look all fancy.)
Salt and pepper (you know, to taste. I never measure.)

How To Make Cheesy Taco Potatoes (The Casual Way)

Preheat your oven to 400°F (yeah, I always forget this step and end up waiting… so do it first).
Prep the potatoes: Wash, scrub, and chop potatoes into bite-sized chunks; I leave the skin on for that rustic vibe (aka, less work). Toss with a glug of olive oil, salt, and pepper. Spread on a baking sheet or in a big casserole dish. Roast for about 25 minutes, or until fork-tender and a bit crispy. (Don’t worry if they look a tad uneven—it all gets covered in cheese anyway!)
Meanwhile, brown your beef: In a large skillet, cook the ground beef over medium heat. Break it up, but don’t obsess over tiny crumbles. When it’s mostly browned, add the onion and bell pepper. Cook until the veggies soften—maybe 5 minutes.
Season things up: Sprinkle in your taco seasoning. Add a splash (like, ¼ cup?) of water so it all mixes through, then simmer till it thickens. This is where I usually sneak a taste (and, sometimes, regret it if I’m too impatient—it’s hot!).
Layer it all up: When the potatoes are ready, pile the beef mixture over them in the baking dish. Stir a bit if you want everything even, or leave it piled for more dramatic scooping later.
Cheese time: Sprinkle on your cheese—don’t be stingy. Back into the oven for 10-ish minutes, until melty and bubbling. (If you like those crispy cheese edges, broil for a couple minutes, but watch it like a hawk. Trust me—I’ve burnt it before!)
Serve it up: Let it cool for a few minutes (or risk singed tongues, as my brother learned last time). Dollop with sour cream, sprinkle green onions, and dig in.

Notes From My Kitchen (AKA, Stuff I Learned the Hard Way)

Potatoes: If you cut them too big, they take forever to cook. I tried once with halves, and we ate at 9pm.
You can totally prep the beef mix in advance and just assemble when you’re ready. Actually, I think it tastes better the next day.
If you forget the bell pepper, don’t stress. It’s still delicious.

Variations I’ve Tried (Plus One Fail)

Switch up the meat: Ground turkey, chicken, or even black beans for a veggie version. Once I tried it with leftover pulled pork and—wow. Highly recommend.
Extra veggies: Corn, jalapeños, or a can of Rotel tomatoes if you like a little zing.
One time I tried using sweet potatoes instead of regular ones. Not terrible, but it was a bit too sweet for my taste. Maybe it’s just me.

Equipment You’ll Need (Or Can Improvise)

Baking dish or sheet pan (I’ve used a big cast iron skillet when my casserole dish was, um, in the sink.)
Large skillet for the beef
Sharp knife (or your trusty paring knife if that’s all you’ve got—I survived for years with just one decent knife.)

Don’t have a microwave? Just cover your baking dish with foil to keep things warm while the cheese melts. Or, you know, just eat it cold—it’s still pretty good.

How To Store Leftovers (If You Even Have Any)

Fridge: Pop leftovers in an airtight container. Should be fine for 2-3 days, though honestly, in my house it never lasts more than a day! To reheat, microwave or toss in the oven, covered, at 350°F till hot. Here’s a whole guide on reheating leftovers if you want to get fancy about it.

How I Like To Serve It (And Why My Kids Disagree)

I really like piling this on a plate with some shredded lettuce and salsa for a taco salad situation. My kids insist on crushing up tortilla chips over the top (makes it extra crunchy, which is pretty fun). Sometimes we go all out and add guacamole—mainly when avocados are on sale. Oh, and if you’re feeling ambitious, this is my go-to guac recipe.

Pro Tips (Learned After Many, Many Potato Mishaps)

Don’t rush the potatoes. I once cranked the heat up to 450°F to save time—burnt edges, raw insides. Not worth it.
Let the cheese melt all the way. I’ve served it too soon and the cheese was just sitting there, refusing to stretch. Wait a couple minutes—it’s worth it.
On second thought, maybe broiling is optional, not essential. I've burnt the cheese more than once getting distracted.

Real Questions I’ve Gotten About This Recipe (With Real Answers!)

Can I make this ahead? Absolutely! I swear it’s even better the next day. Just reheat and add fresh toppings before serving.
Do I have to peel the potatoes? Nope. I never do, unless they look gnarly. The skin gives it character (and fiber, or so I tell myself).
Is it spicy? Only if your taco seasoning is. You can add hot sauce to taste, or leave it mild for the kids.
Can I freeze it? Eh, it’s not my favorite frozen meal—the potatoes can go a bit mushy. But if you must, portion it out and freeze. Then thaw and bake to revive it.
What’s the best cheese? Whatever melts! Cheddar is classic, but I’ve even used the weird shredded blend from Aldi. Worked fine.

Side note: Once, while making this, my neighbor knocked to borrow a cup of sugar. She left with a plate of taco potatoes and forgot the sugar. Turns out, good food really does bring people together (and distracts from baking projects, apparently).

If you’ve made it this far, thanks for hanging out in my kitchen for a bit. Hope you love these cheesy taco potatoes as much as we do—messy, comforting, and never quite the same twice. For more cozy recipes and kitchen mishaps, I like to browse The Kitchn for inspiration. Happy cooking!

Cheesy Taco Potatoes with Ground Beef