Nacho Potatoes

4 people
1 hr 10 min

Nacho Taco Potatoes, both fun to say and delicious to eat! This sheet pan of goodness is simple to make and will have your family asking for something different on Taco Tuesdays. Made with baby potatoes, a savory taco seasoning, and toppings galore. So switch it up this Tuesday from your normal taco dinner and try this out instead. Check out the recipe below and let us know what you think.

Begin making these Nacho Taco Potatoes by preheating your oven to 450 degrees. Next cube up your potatoes into very small bite sized pieces. I usually cut the baby potato in half, halved again, and then one more. This allows the potatoes to cook throughly and crisp up nicely. Place your cut potatoes in a bowl of cool water with a bit of salt and let rest for 15 minutes.

While the potatoes are soaking mix together 4 cloves minced garlic, 2 chilies in adobo minced, 1 teaspoon of salt and 1 tablespoon of olive oil into a mixing bowl. Remove the potatoes from the water and pat dry. Toss the potatoes into the mixing bowl with the other ingredients and mix until all potato cubes are coated. Dump the potatoes out onto a sheet pan and place in the oven. Bake for 30 minutes, mix, and bake for another 10 minutes. 

While the potatoes are baking, cook your ground beef or ground turkey over medium heat. Once fully cooked, drain the grease and add back to the pan over low heat. Pour in 3/4 cup of water and the taco seasoning, bring to a simmer and let cook. Once fully absorbed into the meat, take off heat. Remove the potatoes from the oven. Layer the taco meat over the potatoes, add any toppings you want now like the peppers and onions (leave the sour cream and avocado out until fully baked). Cover the sheet pan of Nacho Taco Potatoes with cheese and bake for another 5 minutes until the cheese is fully melted and beginning to bubble. Remove the potatoes from the oven and add any other garnish you would like before serving!

Recipe details

  • 4  people
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

Potatoes

  • 1 lb baby potatoes cubed
  • 4 cloves garlic minced
  • 2 chilies in adobo minced
  • 1 tsp salt
  • 1 tbsp olive oil

Taco Meat

  • 1 lb ground beef or ground turkey
  • 2 tsp garlic salt
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp cayenne
  • 2 tsp arrowroot or cornstarch
  • ¾ cup water

Taco Toppings

  • 2 cups cheddar and montery jack shredded cheese
  • ¼ cup red pepper chopped finely
  • ¼ cup red onion chopped finely
  • ¼ cup jalapeno chopped finely
  • 2 tbsp cilantro chopped
  • sour cream
  • avocado

Instructions


Begin making these Nacho Taco Potatoes by preheating your oven to 450 degrees.
Next cube up your potatoes into very small bite sized pieces. I usually cut the baby potato in half, halved again, and then one more. This allows the potatoes to cook throughly and crisp up nicely.
Place your cut potatoes in a bowl of cool water with a bit of salt and let rest for 15 minutes.
While the potatoes are soaking mix together 4 cloves minced garlic, 2 chilies in adobo minced, 1 teaspoon of salt and 1 tablespoon of olive oil into a mixing bowl. Remove the potatoes from the water and pat dry. Toss the potatoes into the mixing bowl with the other ingredients and mix until all potato cubes are coated.
Dump the potatoes out onto a sheet pan and place in the oven. Bake for 30 minutes, mix, and bake for another 10 minutes.
While the potatoes are baking, cook your ground beef or ground turkey over medium heat. Once fully cooked, drain the grease and add back to the pan over low heat.
Pour in 3/4 cup of water and the taco seasoning, bring to a simmer and let cook. Once fully absorbed into the meat, take off heat. Remove the potatoes from the oven.
Layer the taco meat over the potatoes, add any toppings you want now like the peppers and onions (leave the sour cream and avocado out until fully baked). Cover the sheet pan of Nacho Taco Potatoes with cheese and bake for another 5 minutes until the cheese is fully melted and beginning to bubble.
Remove the potatoes from the oven and add any other garnish you would like before serving!

Marvelous Munch
Want more details about this and other recipes? Check out more here!
Go

Comments

  • Phyllis Bala Phyllis Bala on Aug 01, 2021

    Sounds like a very tasty filling for poblano peppers to stuff & fry up for chile rellenos. The only change would be to cut the potatoes smaller. Thanks for your recipe.

  • Jennifer Jennifer on Aug 07, 2021

    Sorry but if I'm cooking very small bite size potatoes at 450 degrees for an hour, they would be burnt to a crisp. Definitely only cook for a half hour at the very most

Next