Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 6 to 8
If you love the famous cheesy fiesta potatoes from Taco Bell, this hearty casserole version is about to become a new family favorite.
Crispy roasted potatoes are layered with seasoned ground beef, creamy nacho cheese, and melted cheddar for a warm, bubbly dinner that’s packed with comforting Tex-Mex flavor in every bite.
This easy casserole is perfect for busy weeknights, game day gatherings, or casual family dinners.
The combination of crunchy potatoes, creamy cheese sauce, and taco-seasoned beef creates the ultimate comfort food mashup. Serve it with pico de gallo, cilantro, jalapeños, or extra taco sauce for a customizable meal everyone will love.
Ingredients
- 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 sauce
- 1/2 cup sour cream
- 4 tablespoons mild taco sauce
- 2 tablespoons olive oil
- Pico de gallo and chopped cilantro for garnish, optional
Directions
- Preheat the oven to 450 degrees F (235 degrees C).
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until just fork-tender, about 8 to 10 minutes. Drain thoroughly.
- Transfer the potatoes to a large mixing bowl. Drizzle with olive oil, then season with 1 tablespoon taco seasoning and salt. Toss until evenly coated.
- Spread the potatoes onto a large rimmed baking sheet in an even layer. Roast for about 20 minutes, or until crispy and golden brown.
- Reduce the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbly, about 5 to 7 minutes. Drain excess grease if needed.
- Stir the remaining taco seasoning into the cooked beef until well combined.
- Transfer the roasted potatoes into an 8×10-inch casserole dish. Drizzle half of the nacho cheese sauce over the potatoes.
- Layer the seasoned ground beef evenly on top. Sprinkle with shredded Cheddar cheese and drizzle with 1 to 2 tablespoons taco sauce.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
- Top with sour cream, the remaining nacho cheese sauce, and additional taco sauce if desired. Garnish with pico de gallo and fresh cilantro before serving.
Chefs Notes
- For extra crispy potatoes, make sure they are well drained before roasting.
- Add diced jalapeños or pepper jack cheese if you prefer a spicier casserole.
- This casserole can easily be made ahead of time and reheated for quick lunches or dinners.
- Swap the ground beef for ground turkey or shredded chicken for a lighter variation.
- Serve with tortilla chips or a simple side salad for a complete meal.