Description
This Loaded Potato Taco Bowl features crispy roasted potatoes as the base, topped with flavorful seasoned ground beef, shredded cheddar cheese, and an assortment of fresh taco toppings like lettuce, pico de gallo, sour cream, avocado, and more. It’s a hearty, customizable Mexican-American fusion dish perfect for an easy and satisfying weeknight dinner that everyone can tailor to their liking.
Ingredients
For the Potatoes
- 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)
For the Ground Beef
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- ½ cup water
- ¼ teaspoon salt (optional, if needed)
Toppings and Additional Ingredients
- 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)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or spray it well with cooking spray. This high temperature is key for achieving crispy roasted potatoes.
- Prepare Potatoes: Wash and cut the potatoes into roughly 1-inch bite-sized cubes, keeping sizes uniform for even cooking. Leaving skins on is optional but adds texture and nutrients. Pat the potatoes dry to ensure the oil and seasonings adhere properly.
- Season Potatoes: In a large mixing bowl, toss the cubed potatoes with olive oil, salt, black pepper, garlic powder, and optional taco seasoning. Coat every piece evenly using your hands or a spoon to maximize flavor.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet without overcrowding to prevent steaming. Roast in the oven for 30 to 35 minutes, flipping halfway through using a spatula. The potatoes should become golden brown, crispy on the outside, and tender inside.
- Cook the Ground Beef: While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and break it up as it cooks, browning for 8 to 10 minutes until fully cooked and no pink remains. Drain excess grease thoroughly.
- Season Beef: Return the drained beef to the skillet. Add the taco seasoning packet and ½ cup water per package instructions. Stir and simmer for 3 to 5 minutes until the sauce thickens and coats the meat. Taste and add a pinch of salt if needed.
- Prepare Toppings: While cooking, prep all your toppings by shredding lettuce, dicing avocado, opening sour cream, grating cheese if necessary, and having your pico de gallo or salsa ready to go. This makes assembly quick and easy.
- Assemble the Bowls: Divide the hot roasted potatoes evenly among 4 bowls as the base. Top each with a generous portion of seasoned beef, then sprinkle with shredded cheddar cheese allowing it to melt slightly. Layer on the shredded lettuce, pico de gallo, sour cream, diced avocado, black beans, corn, sliced jalapeños, and freshly chopped cilantro. Squeeze lime wedges over everything and add hot sauce or nacho cheese sauce if desired. Serve immediately and let everyone customize their bowl to taste.
Notes
- Use Yukon gold or russet potatoes for the best texture—Yukon golds are creamier while russets are crispier.
- Cut potatoes uniformly to ensure even roasting and crispness.
- Patting potatoes dry before oiling helps them get extra crispy.
- If you prefer less spice, omit the optional taco seasoning from the potatoes.
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, swap beef for seasoned black beans or a plant-based meat substitute.
- Feel free to customize toppings based on personal preference or dietary needs.
- Roast potatoes at high heat to avoid sogginess; avoid overcrowding the pan.
- Leftovers can be stored in the fridge for up to 3 days; reheat in the oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American, Mexican
