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When it comes to comfort food, few dishes can rival the heartiness and flavor of Cheesy Taco Potato Stacks. This delightful recipe marries two beloved staples—tacos and potatoes—into an irresistible meal that appeals to a wide range of palates. Whether you’re hosting a family dinner, gearing up for a game night, or simply enjoying a casual gathering with friends, these potato stacks are sure to impress.

Cheesy Taco Potato Stacks

Indulge in the ultimate comfort food with Cheesy Taco Potato Stacks! This innovative recipe combines crispy potato rounds with seasoned ground meat, zesty toppings, and loads of melted cheese for a delightful flavor explosion. Perfect for family dinners or game nights, these savory stacks are easy to make and sure to impress. Layer your favorite ingredients and bake to cheesy perfection for a dish that’s as visually appealing as it is delicious. Give it a try and savor every bite!
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Ingredients
  

4 medium-sized russet potatoes

1 pound ground beef (or turkey)

1 packet taco seasoning

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 medium onion, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (or pico de gallo)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Olive oil

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with olive oil.

    Prepare the Potatoes: Wash the russet potatoes thoroughly and slice them into 1/4-inch thick rounds. Place them in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

      Bake the Potato Rounds: Arrange the potato slices in a single layer on the prepared baking sheets. Bake in the preheated oven for 20-25 minutes, or until they are golden and slightly crispy, flipping halfway through.

        Cook the Taco Filling: In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent. Add the ground beef (or turkey) and cook until browned. Drain any excess fat. Stir in the taco seasoning and a splash of water (as per package instructions) until the meat is well-coated.

          Combine Ingredients: Once the beef is fully cooked, add the black beans and corn to the skillet. Stir to combine and cook for an additional 2-3 minutes until heated through.

            Build the Stacks: Once your potato rounds are ready, remove them from the oven. On a baking sheet, stack each potato round by layering the taco mixture, cheddar cheese, and Monterey Jack cheese in between two potato rounds, creating a mini tower.

              Final Bake: Once all stacks are assembled, return them to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                Serve: Remove the cheesy taco potato stacks from the oven and let them cool for a few minutes. Garnish with fresh cilantro on top and serve warm with a dollop of sour cream.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings