Instructions:
- Preheat the oven to 425°F (220°C).
- Toss diced potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- While the potatoes roast, brown ground beef in a skillet over medium-high heat. Drain any excess fat.
- Stir in taco seasoning and water. Simmer for 3–4 minutes until the mixture thickens.
- Once potatoes are crispy, transfer them to a baking dish or oven-safe skillet.
- Top with taco beef and sprinkle evenly with shredded cheese.
- Return to oven and bake for 5–7 minutes, until cheese is melted and bubbly.
- Remove from oven and top with sour cream, green onions, and any optional toppings. Serve hot.
Variations:
- Vegetarian Version: Swap ground beef for black beans, lentils, or meatless crumbles.
- Loaded Nacho Style: Add black olives, corn, or a drizzle of queso blanco.
- Spicy Southwest: Use pepper jack cheese and mix chopped chipotle peppers into the beef.
- Breakfast Edition: Top with a fried egg and serve as a hearty brunch dish.
Tips:
- Make sure the potatoes are diced uniformly for even roasting and crisping.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- You can prepare the taco meat ahead of time and store it in the fridge for faster assembly later.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
This dish is bold, satisfying, and endlessly adaptable — perfect for feeding a hungry crowd or just treating yourself to an indulgent night in.
