Ingredients:
1 pound lean ground beef
4 to 6 medium Russet potatoes (washed and cut into bite-sized chunks)
1 packet (1 ounce) taco seasoning
½ cup water
1 to 1½ cups shredded cheddar cheese (or Mexican blend cheese)
Optional toppings: sour cream, chopped green onions, diced tomatoes, jalapeños, cilantro
Instructions:
1. Cook the Potatoes:
Preheat your oven to 400°F (200°C).
Spread the diced potatoes evenly on a baking sheet. Drizzle with a little oil (optional), and season with salt and pepper.
Bake for 25–30 minutes, flipping halfway through, until golden and fork-tender.
2. Cook the Ground Beef:
While the potatoes are baking, heat a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
Drain any excess fat.
3. Add Seasoning:
Sprinkle the taco seasoning over the beef and pour in ½ cup water.
Stir to combine and simmer for 3–5 minutes, until the sauce thickens.
4. Assemble and Add Cheese:
Once the potatoes are done, transfer them into a large oven-safe baking dish (or leave them on the tray if deep enough).
Spoon the taco-seasoned beef evenly over the potatoes.
Sprinkle shredded cheese generously over the top.
5. Bake Until Cheesy and Bubbly:
Return the dish to the oven and bake for 5–10 minutes, or until the cheese is melted and bubbly.
6. Serve:
Top with your favorite toppings like sour cream, green onions, diced tomatoes, or jalapeños.
Serve hot and enjoy!