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Cheesy Taco Potato Bake with Ground Beef (One-Pan Weeknight Comfort Food)
Sophia Ramirez

Cheesy Taco Potato Bake with Ground Beef (One-Pan Weeknight Comfort Food)

A hearty one-pan casserole combining tender baked potatoes, seasoned ground beef, and melty cheese for a savory, satisfying weeknight meal. Full of protein and comforting flavors, it's easy to prep and perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 1 lb lean ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika (optional for heat)
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper (optional, for spice)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup milk or whole milk yogurt (optional, for creaminess)
  • Salt and pepper to taste
  • 1 tbsp olive oil or avocado oil (for sautéing)

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a large baking sheet or 9x13-inch casserole dish with parchment paper.
  3. In a skillet over medium-high heat, add olive oil. Brown the ground beef, breaking it up with a spatula. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
  4. Stir in the ground cumin, chili powder, garlic powder, onion powder, paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices and allow them to bloom.
  5. Transfer the beef and vegetable mixture to the prepared baking dish.
  6. Layer the thinly sliced potatoes over the beef in a single layer, overlapping slightly.
  7. Sprinkle the shredded cheeses evenly over the potatoes.
  8. Mix in the milk or yogurt (if using) to create a creamy texture while topping the potatoes.
  9. Bake for 35–40 minutes or until the potatoes are tender and the top is golden and bubbly.
  10. Let the bake rest for 10 minutes before serving.
  11. Slice into squares or serve directly from the pan.

Notes

For a gluten-free version, ensure your taco spices are certified gluten-free.
This recipe can be assembled and refrigerated up to 1 day in advance before baking.
For an extra melty finish, briefly broil the casserole for the last 2–3 minutes of baking, watching closely to avoid burning.
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.
For a low-carb version, substitute potatoes with cauliflower or radishes and adjust baking time slightly.