Description
Cheesy loaded beef fries pile crispy potatoes with seasoned beef and gooey melted cheese. Every bite delivers bold comfort food flavor that’s hard to resist.
Ingredients
Scale
Main Ingredients:
- 2 large russet potatoes
- 1 pound ground beef
- 4 cups shredded cheddar cheese
- 3 cups milk
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans
Seasonings and Spices:
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 green bell pepper
- ½ cup beef broth
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Chopped green onions
- Diced tomatoes
- Pickled jalapenos
- Sour cream or Greek yogurt
- Guacamole
- Bacon bits
- Your favorite hot sauce
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper for crispy fries.
- Submerge potato strips in cold water for 30 minutes to remove excess starch, then thoroughly pat dry with paper towels.
- Toss dried potato strips with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, salt, and pepper until evenly coated.
- Arrange seasoned fries in a single layer on the prepared baking sheet, ensuring no overlap for maximum crispness.
- Roast fries at 400F for 20-25 minutes, rotating the pan halfway through to ensure even browning.
- Heat a large skillet over medium-high heat and cook 1 pound ground beef, breaking into small crumbles until no pink remains.
- Drain excess fat from the beef, then add 1 chopped onion and 2 minced garlic cloves to the skillet.
- Incorporate 1 chopped green bell pepper and cook for 3-4 minutes until vegetables soften.
- Pour in 1 can diced tomatoes, 1 can rinsed kidney beans, 1 packet taco seasoning, and ½ cup beef broth.
- Simmer the beef mixture on low heat for 15-20 minutes, stirring occasionally.
- Melt 4 tablespoons butter in a separate saucepan over medium heat, then whisk in 4 tablespoons flour.
- Cook the roux for 1-2 minutes, stirring constantly to prevent burning.
- Gradually pour 3 cups milk into the roux, whisking continuously to create a smooth base.
- Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
- Reduce heat to low and blend in 4 cups shredded cheddar cheese until completely melted and glossy.
- Transfer crispy fries to a serving platter and top generously with the prepared beef mixture.
- Drizzle the warm cheese sauce over the beef-topped fries.
- Garnish with chopped green onions, diced tomatoes, pickled jalapenos, and your favorite additional toppings.
- Serve the loaded fries immediately while hot and cheese is melted.
Notes
- Soak potatoes in cold water to remove excess starch and ensure crispier fries that hold up well under the beef and cheese sauce.
- Pat fries completely dry before seasoning and baking to guarantee maximum crispness and prevent soggy results.
- Choose ground beef with a slightly higher fat content for more flavor, but drain excess grease to keep the dish from becoming too greasy.
- For a lighter version, swap regular fries with sweet potato fries or use an air fryer to reduce oil content and create a healthier alternative.
- Prep Time: 40-45 minutes
- Cook Time: 35-40 minutes
- Category: Beef
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 800 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 1.2 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 120 mg