Why You’ll Love This Recipe

I love how this dish brings together crispy potatoes and savory taco flavors all in one bite. It’s easy to prepare, especially with the air fryer doing most of the work. The layers of textures—from crunchy potatoes to gooey cheese—make every forkful satisfying. I can also load it up with all my favorite toppings or keep it simple, depending on my mood. It’s a customizable, beginner-friendly recipe that always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes, peeled and diced
Oil (for air frying)
Salt
Pepper
Garlic powder
Onion powder
Ground beef
Taco seasoning packet
Water (as directed on taco seasoning packet)
Mexican shredded cheese
Optional toppings: pico de gallo, guacamole, sour cream

Directions

I toss the diced potatoes in oil, salt, pepper, garlic powder, and onion powder until they’re well coated.
I place them in the air fryer basket and cook at 400°F for 18–20 minutes, shaking the basket a few times during cooking to make sure they crisp evenly.
While the potatoes cook, I brown the ground beef in a skillet over medium heat. Once it’s fully cooked, I drain the excess grease and add the taco seasoning with water, letting it simmer per the packet instructions.
Once the potatoes are golden and crispy, I spread them out on a serving dish.
I top the potatoes with the seasoned beef, then sprinkle shredded cheese over everything.
I finish with my choice of toppings—pico de gallo, a scoop of guacamole, and a dollop of sour cream.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

I switch out ground beef for ground turkey or plant-based crumbles for a lighter or vegetarian option.
For extra heat, I stir chopped jalapeños into the beef or use spicy taco seasoning.
I make a breakfast version by adding scrambled eggs and salsa on top.
When I want more crunch, I sprinkle crushed tortilla chips or fried onions over the top.
I sometimes bake the potatoes in the oven if I don’t have an air fryer—about 35 minutes at 425°F.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F until everything is warmed through and the potatoes are crisp again. I avoid the microwave when I want to keep the potatoes crunchy.

FAQs

Can I make this recipe without an air fryer?

Yes, I roast the potatoes in the oven at 425°F for 30–35 minutes, flipping halfway through to get a similar crisp.

Can I prep the potatoes ahead of time?

Absolutely. I dice and season the potatoes ahead, storing them in the fridge until I’m ready to cook.

What cheese works best?

I like using Mexican shredded cheese for its blend of cheddar and Monterey Jack, but any melty cheese like Colby or pepper jack works great too.

How do I keep the potatoes from getting soggy?

I make sure not to overcrowd the air fryer or baking sheet and let them crisp properly before adding the toppings.

Is this recipe gluten-free?

Yes, if I use gluten-free taco seasoning and double-check all the packaged ingredients, it’s naturally gluten-free.

Conclusion

Cheesy Taco Potatoes are one of my favorite ways to enjoy all the flavors of tacos in a totally new form. Crispy potatoes, zesty beef, and melted cheese come together in a way that’s both comforting and fun. Whether I’m cooking for family or just craving something bold and cheesy, this dish always satisfies.