Nacho Taco Potatoes

Sheet pan of potatoes and nacho toppings next to avocado and sour cream

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.

Close up shot of cut up potatoes with nacho toppings.

Inspiration

We are HUGE advocates of taco Tuesday. Whether it be our Classic Baked Tacos, our Sweet Potato Brussel Tacos, or even our Pineapple Sauce Tacos now that it’s warming up here in Maryland, we make tacos weekly. Well a few weeks ago, we couldn’t decide between making our Classic Baked Tacos or Baked and Loaded Nachos. Phillip began rummaging through the fridge to see if there was anything that was about to turn so we could use it up before it went bad. Low and behold, a bag of baby potatoes appeared. “We should make loaded taco baked potatoes soon” Phillip said still scouring the fridge. Why, I thought, we can make this now with these baby potatoes. A little different than baked potato style but just as tasty!

Sheet pan on a white counter with nachos and extra cheese melted

Tools Needed

Sheet Pan: Nothing out of the ordinary is needed for this recipe but a cast iron skillet or sheet pan is needed to bake these potatoes to perfection.

Ingredients

Baby Potatoes: We used baby potatoes for this recipe, but a regular potato will also do. Just make sure to cube it up nicely so it cooks and crisps the edges while baking.

Taco Seasoning Mixture: If you want to use your own recipe or a packet for ease, please do so. My mixture includes garlic salt, chili powder, onion powder, cumin, coriander, arrowroot/cornstarch, and cayenne.

Plenty of Cheese: We used a mix of Monterey Jack and cheddar cheese but we have also used some of the “Taco Cheese” or “Mexican Cheese” blends the grocery stores have and it came out delicious.

Toppings: This is the fun part, whatever toppings you normally would use on nachos or tacos, go ahead and add them in. We like peppers, red onion, jalapeño, cilantro, sour cream, and avocado.

Fork pulling up nacho taco potatoes and the cheese is pulling away from the nachos

Step by Step

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.

Assemble those nachos

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!

From our kitchen to yours, cheers!

White counter with a sheet pan of potato nachos, avocado, and sour cream.
Sheet pan of potatoes and nacho toppings next to avocado and sour cream
Print

Nacho Taco Potatoes

Nacho Taco Potatoes to make when you want to mix up your Taco Tuesday. Made with baby potatoes, taco meat, cheese, and plenty of toppings!
Course Appetizer, Main Course
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people

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!
A fork pulling up nacho potatoes with cheese, taco meat, onions, jalapeños and more

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