Crispy, golden potatoes meet bold taco flavors in these irresistible Taco Potatoes—a family-friendly dish ready in just 30 minutes.
Layers of seasoned beef, melted cheese, and vibrant toppings turn everyday spuds into a fiesta on your plate.
Taco Potatoes Ingredient Spotlight
Russet potatoes – sturdy texture that crisps beautifully and stays fluffy inside.
Neutral cooking oil – coats every cube for even browning and that coveted crunch.
Salt, pepper, garlic & onion powders – foundational seasoning that infuses each bite with savory depth.
Ground beef – hearty protein layer that soaks up taco spices.
Taco seasoning + water – delivers classic Tex-Mex zing in minutes.
Mexican shredded cheese – melts into a gooey, flavor-locking blanket.
Fresh toppings (pico, guac, sour cream) – add cool, bright contrast to the warm, spicy base.
Bringing Taco Potatoes Together
Air-fry diced, seasoned potatoes until crispy outside and tender within.
While they sizzle, brown ground beef, stirring in taco seasoning and water to create a saucy coating.
To serve, mound potatoes on plates, spoon over the beef, shower with cheese, and crown with your favorite fresh toppings—dig in while everything’s hot and melty.
Taco Potatoes Tips & Variations
Swap in ground turkey or black beans for a leaner or vegetarian twist.
For extra heat, mix a pinch of chipotle powder into the taco seasoning.
Love loaded nachos?
Scatter pickled jalapeños and a drizzle of queso over the finished dish for stadium-style flair.
Storing Taco Potatoes Leftovers
Cool components separately: potatoes and beef in shallow airtight containers, toppings in their own jars.
Refrigerate up to 3 days. Re-crisp potatoes in a 400 °F (200 °C) air fryer for 5 minutes, warm beef in a skillet, then assemble fresh with new toppings.
Freezing not recommended the potatoes lose their crunch.
Frequently Asked Questions
Can I make this meat-free?
Absolutely—substitute a 15-oz can of black beans (drained, rinsed) or plant-based crumbles for the beef and season the same way.
Will sweet potatoes work?
Yes. Dice them slightly larger to prevent over-softening and reduce air-fry time to about 15 minutes.
No air fryer—can I use the oven?
Roast the seasoned potatoes on a parchment-lined sheet at 425 °F (220 °C) for 25-30 minutes, flipping halfway, until crisp.
How spicy are Taco Potatoes?
Using a standard mild taco seasoning keeps heat low; choose a hot blend or add cayenne if you prefer more kick.
Fiesta-Ready Serving Ideas
Turn Taco Potatoes into a party platter: arrange on a sheet pan, sprinkle with sliced olives and green onions, and serve straight from the tray with lime wedges and a side of salsa verde.
Taco Potatoes
Ingredients
- 1 packet taco seasoning
- ½ teaspoon freshly ground black pepper
- Optional toppings: pico de gallo guacamole, sour cream
- 1 pound ground beef
- Water amount specified on the seasoning packet
- 2 pounds russet potatoes peeled and diced small
- 8 ounces Mexican-style shredded cheese
- 1 teaspoon onion powder
- 3 –4 tablespoons neutral cooking oil
- 1 ½ teaspoons fine salt
- 1 teaspoon garlic powder
Instructions
- Toss the diced potatoes with the oil, salt, pepper, garlic powder, and onion powder until every piece is evenly coated.
- Arrange the seasoned potatoes in the air-fryer basket and cook at 400 °F (200 °C) for 18–20 minutes, shaking the basket two or three times to promote uniform browning.
- While the potatoes cook, brown the ground beef in a skillet over medium heat, breaking it up as it cooks; drain any excess fat.
- Stir in the taco seasoning and the indicated amount of water, then simmer, stirring occasionally, until the liquid reduces and the meat is thoroughly seasoned; remove from heat.
- To assemble, portion the crisp potatoes onto plates, spoon the seasoned beef over the top, sprinkle generously with shredded cheese, and finish with any desired taco toppings.