Name: Loaded Potato Taco Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs Yukon gold or russet potatoes; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon taco seasoning (optional); 1 lb ground beef; 1 packet (1 oz) taco seasoning; ½ cup water; ¼ teaspoon salt (optional, if needed); 1.5 cups shredded cheddar cheese; 1 cup sour cream; 1 cup pico de gallo or salsa; 2 cups shredded lettuce; 1 large avocado, diced; 1 lime, cut into wedges; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (frozen or canned, drained); ¼ cup sliced jalapeños; ¼ cup fresh cilantro, chopped; Hot sauce (optional); Nacho cheese sauce (optional)

Jump to Recipe· 4.1 from 73 reviews

If you love the satisfying crunch of roasted potatoes combined with all the bold, zesty flavors of your favorite taco toppings, then this Loaded Potato Taco Bowl Recipe is about to become your new dinner obsession. It’s a beautiful twist on classic tacos that swaps out tortillas for crispy, golden cubes of potato, making each bite rich, hearty, and incredibly satisfying. Perfect for busy weeknights or casual dinners with friends, this loaded taco bowl is super customizable, so everyone can pile on their favorite ingredients and enjoy a meal that feels fresh and exciting every time.

Ingredients You’ll Need

The image shows an organized arrangement of ingredients for a taco salad on a white marbled surface. There are five whole potatoes at the top left, including one red potato among the brown ones. Below them is a white square dish filled with cooked ground beef. To the right of the potatoes and beef, there are small white bowls containing fresh diced tomatoes with herbs, shredded yellow and white cheese, sour cream, shredded white cheese, and shredded green lettuce. Additionally, there are two smaller bowls containing a creamy sauce and a light liquid, and a small glass bowl of golden olive oil at the bottom center. Each ingredient is separated and clearly visible in its own bowl or dish, showing a neat and colorful display. Photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients are the building blocks of the Loaded Potato Taco Bowl Recipe. Each plays a key role, whether it’s adding crunch, spice, creaminess, or that signature taco flavor that brings everything together.

2 lbs Yukon gold or russet potatoes: The perfect potato variety for crispy roasting and fluffy insides.
3 tablespoons olive oil: Helps the potatoes crisp up beautifully and adds a subtle richness.
1 teaspoon salt: Enhances all the flavors and is essential for seasoning the potatoes and beef.
½ teaspoon black pepper: Adds a mild kick and balances the richness.
1 teaspoon garlic powder: Brings a savory depth that plays well with the taco seasoning.
½ teaspoon taco seasoning (optional): Adds an extra layer of bold Mexican flavor to the potatoes.
1 lb ground beef: The hearty protein base that absorbs all the delicious taco spices.
1 packet (1 oz) taco seasoning: Classic seasoning mix that transforms the beef into a taco filling.
½ cup water: Used to simmer the beef and create a rich sauce.
1.5 cups shredded cheddar cheese: Melts perfectly over the warm beef and potatoes for indulgent gooeyness.
1 cup sour cream: Adds a cool creamy contrast that balances the spices.
1 cup pico de gallo or salsa: Gives fresh, zesty brightness with tomatoes, onions, and cilantro.
2 cups shredded lettuce: Provides crunch and a refreshing bite.
1 large avocado, diced: Creamy chunks that add richness and freshness.
1 lime, cut into wedges: The finishing touch for a zesty squeeze of citrus.
1 can (15 oz) black beans, drained and rinsed: Adds fiber and extra protein.
1 cup corn kernels, frozen or canned, drained: Sweet pops of texture in each bowl.
¼ cup sliced jalapeños: Optional, for those who like a spicy kick.
¼ cup fresh cilantro, chopped: Bright herbaceous note that wakes up every bite.
Hot sauce: Customize the heat level as you please.
Nacho cheese sauce: A rich, creamy drizzle to make things extra indulgent.

How to Make Loaded Potato Taco Bowl Recipe

Step 1: Prep and Roast the Potatoes

Start by preheating your oven to 425°F for that ultimate crispiness on the potatoes. After washing and cutting the potatoes into evenly sized 1-inch cubes, toss them with olive oil and seasonings including salt, pepper, garlic powder, and a sprinkle of taco seasoning if you want extra flavor. Making sure the cubes are dry before tossing is key to getting them perfectly crispy rather than soggy. Spread them out on a baking sheet in a single layer—you don’t want them crowded or they’ll steam instead of roast. Roast for about 30 to 35 minutes, flipping halfway through until the edges are beautifully golden.

Step 2: Cook the Seasoned Ground Beef

While the potatoes roast, heat a large skillet over medium-high heat and cook the ground beef until browned and no longer pink, breaking it up as it cooks. Once browned, drain any excess grease and stir in the packet of taco seasoning along with water. Let the mixture simmer gently until the sauce thickens and coats the beef perfectly. Adjust salt to taste. This savory beef filling is the heart of the Loaded Potato Taco Bowl Recipe.

Step 3: Prep Your Toppings

While the beef simmers, get your toppings ready to assemble: shred the lettuce, dice the avocado, prep the pico de gallo or salsa, and open the sour cream. Having everything prepped before the potatoes and beef are done makes the final assembly a breeze and prevents any kitchen scramble.

Step 4: Assemble Your Loaded Potato Taco Bowl

Start each bowl with a generous scoop of crispy roasted potatoes as the base. Top with a hearty serving of the seasoned ground beef, then sprinkle shredded cheddar cheese so it melts slightly on the warm ingredients. Layer on shredded lettuce, diced avocado, pico de gallo or salsa, sour cream, and your favorite optional extras like sliced jalapeños, black beans, corn, and cilantro. A squeeze of fresh lime juice over the top brightens every bite and makes the flavors sing.

How to Serve Loaded Potato Taco Bowl Recipe

A white bowl is filled with six main layers: golden-brown roasted potato cubes on the right, a heap of shredded yellow cheddar cheese in the middle, fresh green chopped lettuce on the top left, a dollop of white sour cream on the lettuce, finely cooked brown ground beef on the bottom left, and bright red chunky tomato salsa near the center overlapping the potatoes. Surrounding the bowl are small white bowls with lime wedges, creamy white sour cream, chopped green cilantro, and pico de gallo, plus small glass dishes holding golden oil and dark brown sauce. Two halves of an avocado with a brown seed sit on the white marbled surface nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate your Loaded Potato Taco Bowl Recipe, garnish with fresh cilantro leaves and an extra scatter of jalapeño slices. A drizzle of hot sauce or nacho cheese sauce turns an already delicious bowl into a mouthwatering feast. Lime wedges on the side are a must for that vibrant citrus finish.

Side Dishes

This loaded taco bowl is so filling it can stand alone, but for a fuller meal, serve it alongside a crisp side salad or some Mexican street corn for extra flavor and texture contrast. Chips and guacamole are also fantastic to share while everyone customizes their bowls. A cool horchata or a fizzy margarita is the perfect beverage to round out the meal.

Creative Ways to Present

For a fun twist, try serving the Loaded Potato Taco Bowl Recipe in mini cast iron skillets or colorful taco bowls for individual portions that are party-ready. Layer ingredients in glass jars or meal prep containers to take to work or school for a flavorful lunch on the go. You can also scoop the filling onto large lettuce leaves for a low-carb handheld option!

Make Ahead and Storage

Storing Leftovers

Store any leftover ingredients and assembled bowls separately in airtight containers to keep the textures fresh. Potatoes and beef can be refrigerated for up to 3 days, but hold off on the avocado and sour cream until serving to avoid browning or watery toppings.

Freezing

If you want to freeze portions, keep the roasted potatoes and cooked beef in freezer-safe containers separately. Both freeze well for up to 2 months. Toppings like lettuce, avocado, and sour cream do not freeze well, so add fresh when you reheat.

Reheating

Reheat roasted potatoes and beef in a skillet over medium heat to restore crispiness and warmth. Avoid microwaving soggy potatoes; instead, toss them in the pan with a bit of oil. Add fresh toppings after warming to maintain their crispness and flavor.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes add a lovely natural sweetness and pair wonderfully with the taco spices, though they may roast a little faster, so keep an eye on them.

Is there a vegetarian version of the Loaded Potato Taco Bowl Recipe?

Yes! Simply swap out ground beef for seasoned black beans, lentils, or a plant-based meat alternative for a delicious vegetarian-friendly version.

Can I prepare this recipe ahead of time?

You can roast the potatoes and cook the beef a day in advance, then assemble the bowls just before serving. This makes weekday dinners quick and hassle-free.

What kind of cheese works best in a loaded taco bowl?

Sharp cheddar is classic for melting and flavor, but feel free to experiment with Monterey Jack, queso fresco, or even a sprinkle of cotija for authentic Mexican flair.

How spicy will the Loaded Potato Taco Bowl Recipe be?

The heat level is totally adjustable depending on the taco seasoning and additional jalapeños or hot sauce you add. You can keep it mild or spice things up just how you like!

Final Thoughts

This Loaded Potato Taco Bowl Recipe is such a charming, hearty, and flavorful way to enjoy all the best things about tacos with a delightful twist of crispy potatoes. It’s versatile, simple to make, and perfect for sharing around the table. I can’t wait for you to dig in and make it your own—trust me, this bowl will quickly become a family favorite!