Ingredients
Scale
- 4-5 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1.5 lbs ground beef
- 1 medium yellow onion, finely chopped (3/4 for meat, 1/4 for topping)
- 1 packet (approx. 1 oz) taco seasoning
- 1/2–1 cup water or beef broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 cup whole milk
- 8 oz freshly grated mild cheddar cheese
- Juice of 1 lime
- 1 Roma tomato, diced
- Handful of fresh cilantro, chopped
- Reserved 1/4 chopped yellow onion
- Your favorite hot sauce
- Optional toppings: sour cream or Greek yogurt, sliced jalapeños, avocado or guacamole
Instructions
- Preheat oven to 425°F and line baking sheet(s) with parchment paper. Toss potato slices with olive oil and seasonings.
- Spread potatoes in a single layer and bake 45 mins, flipping every 15 mins. Increase heat to 450°F and bake another 10-15 mins until brown and crispy.
- While potatoes roast, heat a skillet over medium heat. Add ground beef and 3/4 of the chopped onion. Cook until beef is browned and onion softened, 8-10 mins. Drain excess grease.
- Stir in taco seasoning and 1/2–1 cup water or beef broth. Simmer 5-7 mins until sauce thickens. Keep warm.
- In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, black pepper, and chili powder; cook 1 min. Gradually whisk in milk and cook until thickened, 3-5 mins. Remove from heat and stir in cheddar cheese until smooth.
- Assemble bowls: divide roasted potatoes, top with taco meat, then drizzle with cheese sauce.
- Garnish with lime juice, diced tomato, cilantro, reserved raw onion, hot sauce, and optional toppings. Serve immediately.
Notes
- Do not overcrowd potatoes when roasting for maximum crispiness.
- Grate your own cheese for the smoothest sauce.
- Adjust cayenne pepper and taco seasoning to your spice preference.
- Components can be made ahead; store separately and reheat.
- Taco meat freezes well for later use.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven-Roasted / Skillet
- Cuisine: American, Mexican-inspired