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Home » Recipes » Main Course

Modified: Oct 3, 2022 | Categories: Main Course

Taco-Stuffed Smashed Potatoes

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These taco-stuffed smashed potatoes are a combination of crispy smashed potatoes with taco filling and taco toppings.

You honestly cannot go wrong.

Taco-Stuffed Smashed Potatoes on a white plate.
PIN THIS RECIPE FOR LATER!

How to make taco stuffed smashed potatoes

Featured Ingredients

  • Baby potatoes: I love baby potatoes because they're the perfect size for this recipe. If you have regular-sized potatoes, that would work too.
  • Ground beef: You're going to make taco meat, or you can use leftover taco meat.
  • Spices: Chili powder, cumin, smoked paprika, onion and garlic powders, to be exact.
  • Cheese: Whatever shredded kind you have on hand.
  • Toppings: Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, and the list goes on.
Cooked potatoes in a saucepan.

Step-by-Step Instructions

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of water to a boil.
  3. Add potatoes and cook about 10 minutes or until slightly soft.
  4. Drain and transfer potatoes to a greased baking sheet. Let slightly cool.
  5. Use the back of a spatula to gently smash each potato.
  6. Drizzle with oil and sprinkle with half of the salt.
  7. Roast 10 minutes or until crispy on the edges.
  8. While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks.
  9. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer.
  10. Spoon taco meat onto the roasted smashed potatoes.
  11. Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
  12. Top with desired toppings and serve.
Smashed potatoes on a baking sheet.

Recipe Substitutions and Alterations

  • For the potatoes: Use yukon golds, red potatoes or any other kind of potato you like to eat with the skins on (no peeling required in this recipe!).
  • For the ground beef: Use ground turkey, chicken, pork or beef. Whatever you have will work.
  • For the spices: You can sub in a few tablespoons of your favorite pre-made taco seasoning.
  • For the toppings: Literally any of your favorite taco toppings will work here.
Taco-Stuffed Smashed Potatoes on a baking sheet.

Nutrition Considerations

  • To make them gluten free: This recipe does not contain gluten.
    • Be sure all ingredients are gluten free.
  • To make them dairy free: Use dairy free cheese and use dairy free toppings.
  • To make them vegetarian: Swap in two cans of black or pinto beans instead of meat.
  • To make them nut free: This recipe does not contain nuts.
    • Be sure all ingredients are nut free.
  • To make them egg free: This recipe does not contain egg.
Taco-Stuffed Smashed Potatoes on a baking sheet.
PIN THIS RECIPE FOR LATER!

Taco-inspired recipes:

  • Cheesy Taco Pasta
  • Taco Lettuce Cups
  • Vegetarian Taco Salad
  • Beef Tacos with Refried Beans
  • Chicken Taco Casserole
  • Blackened Fish Tacos with Pico de Gallo
  • Beef Taco Pasta Salad
Print

Taco-Stuffed Smashed Potatoes

Taco-stuffed smashed potatoes on a white plate.
Print Recipe

Crispy smashed potatoes stuffed with taco meat and all your favorite taco toppings. The perfect customizable simple weeknight meal.

  • Author: Julie Andrews
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: Serves 4
  • Category: Dinner
  • Method: Boiling, Baking, Stove Top
  • Cuisine: Mexican/American

Ingredients

Scale
  • 1-1 ½ pounds baby yellow or red potatoes
  • 2 tablespoons oil
  • ¾ teaspoons coarse salt, divided
  • ½-pound ground beef
  • ½ tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon minced onion
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Mexican cheeses
  • Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, for topping

Instructions

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft.  Drain and transfer potatoes to a greased baking sheet.  Let slightly cool.
  3. Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt.  Roast 10 minutes or until crispy on the edges.
  4. While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer.  Spoon taco meat onto the roasted smashed potatoes.  Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
  5. Top with desired toppings and serve.

Notes

Cooking Tip: The potatoes can be boiled and/or roasted ahead of time to make for a quick weeknight meal.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 392
  • Sugar: 3
  • Sodium: 520
  • Fat: 14
  • Saturated Fat: 4
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 52
  • Fiber: 5
  • Protein: 20
  • Cholesterol: 49

Keywords: weeknight dinner, easy, quick, simple, healthy, family friendly, kid-friendly, customizable

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!


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Reader Interactions

Comments

  1. Deanna Segrave-Daly says

    September 09, 2018 at 7:45 pm

    Oooh sign me up for these!! Pinning now...

    Reply
    • Julie Andrews says

      September 09, 2018 at 8:49 pm

      Yesss! They are so easy and so good. Enjoy!!

      Reply
  2. Serena says

    September 11, 2018 at 8:55 am

    So happy I have lots of potatoes in the pantry. My kids will adore these!

    Reply
    • Julie Andrews says

      September 11, 2018 at 12:30 pm

      Yes! I always have potatoes on hand because they're the best. 🙂 I hope you love the taco-stuffed version!!

      Reply
  3. Tara | Treble in the Kitchen says

    September 13, 2018 at 9:09 am

    Love this dinner idea! 🙂

    Reply
    • Julie Andrews says

      September 13, 2018 at 9:42 am

      I'm glad you think so 🙂 It certainly is quick, easy and super delicious!

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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