Made by Luke

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Crispy seasoned potatoes and taco-spiced ground beef come together beneath melted cheddar and warm white queso. Finish with sour cream and cilantro for a hearty family dinner, or tuck the leftovers into tortillas for another meal.

Directions

1. Prepare the potatoes. Peel and wash the potatoes, then cut them into small, evenly sized cubes. Toss with enough olive oil to lightly coat, followed by salt, black pepper, garlic powder, and paprika to taste.
2. Air fry. Cook the potatoes at 400°F (200°C) for about 20–25 minutes, shaking the basket at least twice, until tender inside and crisp around the edges. Preheat the oven to 400°F (200°C) for melting the cheese later.
3. Brown the beef. Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease.
4. Add the seasoning. Stir in the measured salt, black pepper, cayenne, chili powder, cumin, paprika, dried cilantro, and minced garlic. Mix well.
5. Combine and melt. Add the cooked potatoes to the beef and gently stir together. Scatter shredded cheddar over the top and place the oven-safe skillet in the oven just until the cheese melts.
6. Finish and serve. Warm the white queso according to its package directions and pour over the skillet. Finish with sour cream and chopped fresh cilantro, then serve.

Leftover idea: Reheat the beef-and-potato mixture and wrap it in warm tortillas for cheesy taco potato burritos. Add sour cream and cilantro after reheating.

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