Ingredients
Scale
- 3 pounds russet potatoes, diced
- 1 packet taco seasoning, divided
- 1/2 teaspoon salt
- 1 1/2 pounds lean ground beef
- 1/2 cup shredded Cheddar cheese
- 1 cup nacho cheese
- 1/2 cup sour cream
- 4 tablespoons mild taco sauce
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450 degrees F (235 degrees C).
- Boil potatoes until tender, 8 to 10 minutes; drain.
- Toss potatoes with oil, 1 tablespoon taco seasoning, and salt. Spread on a baking sheet.
- Bake until crispy and golden brown, about 20 minutes. Reduce oven to 400 degrees F (200 degrees C).
- Cook ground beef in a skillet until browned, 5 to 7 minutes. Season with remaining taco seasoning.
- Layer potatoes in a casserole dish, drizzle with half the nacho cheese, add beef, sprinkle Cheddar, and drizzle taco sauce.
- Bake until cheese is melted and bubbly, about 20 minutes.
- Top with sour cream and remaining nacho cheese. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg