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 your oven to 450 degrees F (235 degrees C).
- Bring a large pot of water to a boil. Boil the diced potatoes until tender, 8 to 10 minutes, then drain them.
- Transfer the drained potatoes to a large bowl. Drizzle with olive oil, season with 1 tablespoon of the taco seasoning and the salt. Toss until well combined. Spread the potatoes evenly on a rimmed baking sheet.
- Bake in the preheated oven until crispy and golden brown, about 20 minutes. Reduce the oven temperature to 400 degrees F (200 degrees C).
- While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir the ground beef until browned and crumbly, 5 to 7 minutes. Season with the remaining taco seasoning. Drain any excess grease.
- Transfer the baked potatoes to an 8×10-inch casserole dish. Drizzle half of the nacho cheese over the potatoes. Add the cooked ground beef on top. Sprinkle with the shredded Cheddar cheese and drizzle with 1 to 2 tablespoons of the taco sauce.
- Bake in the 400-degree F oven until the cheese is melted and bubbly, about 20 minutes.
- Top the finished casserole with sour cream and the remaining nacho cheese. Serve immediately.
Notes
- Russet potatoes work best for this recipe as they become crispy on the outside and fluffy inside.
- You can adjust the amount of taco sauce to your preferred spice level.
- For a crispier potato texture, ensure the potatoes are spread in a single layer on the baking sheet.
- Drain the ground beef well to prevent the casserole from becoming greasy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg