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Cheesy Taco Potatoes

A hearty meal that combines the flavors of tacos with cheesy goodness, all in one pan. Perfect for families and easy to clean up!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds russet potatoes, peeled and small diced
  • 3-4 tablespoons oil
  • 1.5 teaspoons salt
  • 0.5 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Taco Filling
  • 1 pound ground beef
  • 1 packet taco seasoning
  • Water, as directed on taco seasoning packet
For Topping
  • 8 ounces Mexican shredded cheese
  • Optional toppings: pico de gallo, guacamole, sour cream

Method
 

Preparation
  1. Toss diced russet potatoes with oil, salt, pepper, garlic powder, and onion powder until evenly coated.
  2. Air fry the seasoned potatoes at 400°F for 18–20 minutes, shaking the basket 2–3 times during cooking for even crisping.
Cooking the Beef
  1. In a skillet, brown and crumble the ground beef. Drain excess grease, add taco seasoning and water as instructed on the packet, then simmer according to package directions.
Assembly
  1. Layer cooked potatoes on a serving plate, top with seasoned ground beef, sprinkle with Mexican shredded cheese, and garnish with your desired toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 2 months. Reheat in the oven or microwave.