Spicy Taco Beef and Cheesy Potatoes

We had this for dinner last night and I was going to take pictures.  I must have been hungry because once it was out of the oven I totally forgot about taking a picture.  This is a camping recipe, but we do eat it at home too.  You can play with it and change it up to your own taste.  Sometimes I through a little corn in with the mix.  My husband gets all of the jalapeno in his foil packet, but I don’t like mine that hot.  So I just fold the packet differently so I know where the spicy ones are.  If you are not a meat eater black beans and potatoes work well together.

Spicy Taco Beef and Cheesy Potatoes

  • Servings: 4
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1 lb. lean ground beef or ground turkey (or half beef and half turkey)
½ cup breadcrumbs, plain
2 tablespoons taco seasoning (Mrs. Dash)
2 cups diced potatoes (needs to be cut in small pieces to cook all the way through)
½ cup cheesy queso dip
½ cup grated cheddar cheese
1 small jalapeno, remove seeds and vein and chop
black pepper, to taste.


  1. Cook and crumble meat.
  2. In large bowl add cooked meat, and all other ingredients. Mix until well combined.
  3. Make 4 large double layer squares of foil. Spray with non-stick cooking spray. Place ¼ of the mixture in each one.
  4. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  5. Cook on hot coals or a covered grill for 15 – 20 minutes. Flip about half-way through. Or 375 degree oven for 45 minutes.
  6. Open with caution – there will be plenty of steam and gooey cheesy potatoes. Enjoy!

Black beans work well as a substitute for potatoes


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