Cheesy Taco Potatoes
Crispy air fried potatoes topped with seasoned ground beef and melted Mexican cheese, creating a flavorful, deconstructed taco bowl that’s ready in just 30 minutes.
Equipment
- 1 air fryer for cooking potatoes
- 1 skillet for browning beef
Ingredients
- 2 pounds russet potatoes peeled and small diced
- 3 to 4 tablespoons oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound ground beef
- 1 packet taco seasoning
- Water as directed on taco seasoning packet
- 8 ounce bag Mexican shredded cheese
- Optional toppings: pico de gallo guacamole, sour cream
Instructions
- Toss diced potatoes with oil, salt, pepper, garlic powder, and onion powder until evenly coated.
- Air fry the seasoned potatoes at 400°F for 18 to 20 minutes, shaking the basket 2 to 3 times to ensure even crisping.
- Brown the ground beef in a skillet, drain excess grease, then add taco seasoning and water as directed and simmer until cooked through.
- Serve potatoes topped with seasoned beef, sprinkle with shredded cheese, and add desired toppings.
Notes
- Peel potatoes thoroughly to avoid bitter skins.
- Pat beef dry before seasoning for a better crust.
- Layer cheese between hot potatoes and beef for optimal melting.