There’s nothing quite like the combination of crispy, golden-brown potatoes and bold, zesty taco flavors. This Taco Potatoes recipe is the perfect marriage of comfort food and Mexican-inspired spice, creating a dish that’s both hearty and satisfying.

I first discovered this idea when I was craving tacos but didn’t have any tortillas on hand. Instead, I used roasted potatoes as a base, and the result was a delicious, crowd-pleasing meal that quickly became a family favorite. Now, we make it on busy weeknights or as a fun side dish for taco night!

Why You'll Love This Taco Potatoes Recipe

If you're looking for a meal that’s as easy to make as it is delicious, you’re in the right place. This dish checks all the boxes for a satisfying and flavorful dinner.

First off, it’s incredibly versatile. You can serve these taco potatoes as a main dish with your favorite toppings or as a side to complement tacos, burritos, or grilled meats.

Not only is this recipe budget-friendly, but it’s also a great way to use up ingredients you already have in your kitchen. Potatoes, ground beef, and taco seasoning come together to create a meal that’s both filling and affordable.

Best of all, it’s a one-pan wonder! The potatoes and seasoned meat cook together beautifully, making cleanup a breeze. Whether you're feeding a hungry family or meal-prepping for the week, this dish is a lifesaver.

If you love crispy potatoes, savory taco flavors, and customizable toppings, this recipe is a must-try!

Ingredients Notes

The magic of Taco Potatoes lies in the combination of simple, hearty ingredients. Each component plays a role in creating a well-balanced dish that’s bursting with flavor.

Russet potatoes – These are the best choice because they crisp up beautifully in the oven. However, Yukon Gold or red potatoes will also work if that’s what you have on hand.
Olive oil – Helps the potatoes achieve that perfect crispness while adding a subtle richness. Avocado oil is a great alternative if you prefer.
Ground beef – Classic taco meat pairs perfectly with crispy potatoes, but you can also use ground turkey, chicken, or even black beans for a vegetarian twist.
Taco seasoning – You can use a store-bought packet or make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder.
Cheese – Melted cheddar, Monterey Jack, or pepper jack adds a creamy, savory finish.
Toppings – The fun part! Try sour cream, guacamole, diced tomatoes, jalapeños, fresh cilantro, or hot sauce to make it your own.

Special Equipment: A large baking sheet for roasting the potatoes and a skillet for cooking the taco meat.

How To Make Taco Potatoes

Making these Taco Potatoes is simple and requires minimal prep. Let’s walk through the steps to ensure crispy, flavorful perfection!

Start by preheating your oven to 425°F (220°C). While the oven heats up, wash and dice your potatoes into bite-sized cubes. Try to keep them uniform so they cook evenly.

Next, toss the potatoes with olive oil, salt, pepper, and a little taco seasoning on a large baking sheet. Spread them out in a single layer—crowding the pan can lead to steaming instead of crisping. Roast for about 25-30 minutes, flipping halfway through until they’re golden brown and crispy.

While the potatoes are roasting, cook the ground beef in a large skillet over medium-high heat. Break it up with a spatula as it browns. Once it’s fully cooked, drain any excess grease, then stir in the taco seasoning and a little water. Let it simmer for a few minutes until the flavors meld.

When the potatoes are ready, remove them from the oven and top with the seasoned beef. Sprinkle a generous amount of cheese over the top, then pop everything back into the oven for a few minutes until the cheese is melted and bubbly.

Finally, load up your Taco Potatoes with your favorite toppings! Sour cream, guacamole, salsa, fresh cilantro—whatever makes your taste buds happy.

Storage Options

These Taco Potatoes store well, making them great for meal prep! Here’s how to keep them fresh:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: If you want to freeze them, keep the potatoes and taco meat separate. Store in freezer-safe bags for up to 3 months.
Reheating: The best way to reheat is in the oven at 375°F for 10-15 minutes to maintain crispiness. You can also use an air fryer for 5 minutes or microwave them (though they won’t be as crispy).

Variations and Substitutions

One of the best things about Taco Potatoes is how easy it is to customize! Here are a few delicious variations:

Vegetarian Version – Swap the ground beef for black beans, pinto beans, or sautéed mushrooms for a meat-free alternative.
Sweet Potato Twist – For a healthier spin, use sweet potatoes instead of russet potatoes. They add a touch of natural sweetness that pairs well with the spicy taco flavors.
Spicy Kick – If you love heat, add diced jalapeños, extra chili powder, or a drizzle of hot sauce to take the spice level up a notch.
Breakfast Style – Turn this into a breakfast dish by adding scrambled eggs and crumbled bacon. It’s perfect for brunch!
Dairy-Free – Skip the cheese or use a dairy-free alternative like vegan cheese or cashew queso.

No matter how you customize it, this recipe is guaranteed to be a hit! Don’t be afraid to get creative and make it your own.