Taco Bell Cheesy Potato Casserole

1. 1

   Preheat the oven to 450 degrees F (235 degrees C).

2. 2

   Bring a large pot of water to a boil, then boil the potatoes until tender, 8 to 10 minutes; drain.

3. 3

   Move the potatoes to a large bowl. Drizzle with oil, season with 1 tablespoon taco seasoning and salt, and toss until evenly coated. Spread the potatoes in an even layer on a rimmed baking sheet.

4. 4

   Bake in the preheated oven until crispy and golden brown, about 20 minutes. Reduce the oven temperature to 400 degrees F (200 degrees C).

5. 5

   Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with the remaining taco seasoning. Drain the grease if needed.

6. 6

   Transfer the potatoes to a 8x10-inch casserole dish. Drizzle with half the nacho cheese, then add the ground beef on top. Sprinkle with Cheddar and drizzle with 1 to 2 tablespoons taco sauce.

7. 7

   Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.

8. 8

   Top with sour cream and the remaining nacho cheese, and serve immediately.

• Calories 546.2 kcal High
• Protein 32.56 g Good Source
• Carbs 48.87 g Moderate
• Total Fat 24.52 g High
• Saturated Fat 9.22 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 93.87 mg High
• Sodium 843.76 mg High
• Fiber 4.22 g Moderate
• Sugar 4.7 g Moderate
• Added Sugar 0.65 g Low Source
• Calcium 176.95 mg Moderate
• Iron 4.78 mg Good Source
• Potassium 1029.06 mg Good Source
• Vitamin A 68.13 mcg_rae Low Source
• Vitamin C 43.52 mg Good Source
• Vitamin D 0.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛