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Cheesy Taco Potatoes Bake with Ground Beef

A hearty and comforting dish that brings together fluffy baked potatoes, savory taco-seasoned beef, and melty cheddar cheese, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes Choose firm, blemish-free potatoes.
  • 1 tablespoon olive oil Opt for extra virgin for added flavor.
  • 1 pound ground beef Use 80/20 fat content for juiciness.
  • 1 medium onion, diced A yellow onion adds sweetness.
  • 2 tablespoons taco seasoning Homemade version can be made with chili powder, cumin, paprika, onion powder, and garlic powder.
  • 10 ounces diced tomatoes with green chilies Look for no added sugar varieties.
  • 1/2 cup sour cream Full-fat Greek yogurt can be a substitute.
  • 1/4 cup milk Whole milk is preferred.
  • 2 cups shredded cheddar cheese Sharp cheddar is recommended.
  • 1/4 cup chopped fresh cilantro Can substitute with fresh parsley.
  • Salt and pepper to taste Always taste as you go.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Rub russet potatoes with olive oil and sprinkle a pinch of salt. Place them on a baking sheet.
  3. Bake potatoes for 45 minutes, or until tender.
Cooking
  1. While the potatoes bake, heat a skillet over medium heat. Add your ground beef and diced onion. Cook until the beef is browned and the onion is soft (about 5-7 minutes).
  2. Stir in taco seasoning and diced tomatoes with green chilies, and let it simmer for about 2 minutes.
  3. In a separate bowl, whisk together sour cream and milk until smooth, then stir into the beef mixture until well combined.
  4. Once the potatoes are baked, remove them from the oven and slice each one lengthwise, flaking the insides with a fork.
  5. Spoon the beef mixture evenly over each potato and top with shredded cheddar cheese.
  6. Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Garnish with chopped fresh cilantro before serving.

Notes

Make sure your sour cream and milk are at room temperature for easier mixing. Leftovers can be stored in the fridge for up to 4 days. Broil for the last minute for extra cheesiness!