This Taco Bell cheesy potato casserole is a copycat of the favorite fiesta potatoes, but with ground beef! This cheesy, bubbly, family-friendly hot casserole is mildly seasoned. Garnish with pico de gallo and cilantro if you like.
Ingredients
- 3 pounds russet potatoes
- 1 packet taco seasoning
- 0.5 teaspoons salt
- 1.5 pounds lean ground beef
- 0.5 cups shredded Cheddar cheese
- 1 cup nacho cheese
- 0.5 cups sour cream
- 4 tablespoons taco sauce
- 2 tablespoons olive oil
Instructions
-
1
Preheat the oven to 450 degrees F (235 degrees C).
-
2
Bring a large pot of water to a boil, and boil potatoes until tender, 8 to 10 minutes; drain.
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3
Transfer potatoes to a large bowl. Drizzle with oil, season with 1 tablespoon taco seasoning and salt. Toss until well combined. Spread potatoes evenly onto a rimmed baking sheet.
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4
Bake in the preheated oven until crispy and golden brown, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C).
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5
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with remaining taco seasoning. Drain grease if needed.
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6
Transfer potatoes to a 8x10-inch casserole dish. Drizzle with half the nacho cheese, then add ground beef on top. Sprinkle with Cheddar and drizzle with 1 to 2 tablespoons taco sauce.
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7
Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.
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8
Top with sour cream, remaining nacho cheese and serve immediately.
Nutrition Facts
Per serving
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