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Loaded Potato Taco Bowl

A hearty, gluten-free twist on taco night featuring crispy roasted potatoes topped with seasoned beef, melted cheese, and fresh veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 4-5 medium Russet or Yukon Gold potatoes cubed
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt or to taste
  • 0.5 tsp black pepper
Taco Meat
  • 1 lb ground beef lean
  • 1 packet taco seasoning
  • 1 small onion diced
  • 2 cloves garlic minced
  • 0.33 cup water or beef broth
Toppings
  • 1 cup cheddar cheese shredded
  • 1 cup corn canned or frozen
  • 1 cup cherry tomatoes halved
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Baking sheet
  • Large skillet
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper in a large bowl.
  3. Spread potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
  4. While potatoes roast, heat a skillet over medium heat. Sauté diced onion for 3 minutes until translucent.
  5. Add ground beef and garlic to skillet. Cook until browned, breaking meat apart with a spoon.
  6. Stir in taco seasoning and water. Simmer for 3-5 minutes until the sauce thickens and coats the meat.
  7. Assemble bowls by placing roasted potatoes at the bottom, topping with taco meat, and immediately sprinkling with cheese.
  8. Add corn, tomatoes, sour cream, and cilantro. Serve with lime wedges.

Notes

Soak potatoes in cold water for 30 minutes before roasting for extra crispiness.