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Loaded Potato Taco Bowl

A hearty and flavorful twist on taco night, featuring crispy roasted potatoes topped with seasoned ground beef, melted cheese, and fresh veggies.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Mexican-Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4-5 large Russet or Yukon Gold potatoes cubed
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 pinch salt and pepper to taste
Taco Meat
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.5 cup red onion diced
  • 2 cloves garlic minced
Toppings
  • 1 cup cheddar cheese shredded
  • 1 cup cherry tomatoes halved
  • 0.5 cup corn canned or roasted
  • 0.5 cup black beans rinsed
  • 1 large avocado sliced or cubed
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped

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. Spread evenly on the baking sheet.
  3. Roast potatoes for 35-40 minutes, turning halfway, until crispy and golden.
  4. While potatoes roast, sauté ground beef and half the red onion in a skillet over medium heat until browned.
  5. Add minced garlic, taco seasoning, and water as per packet instructions. Simmer for 5 minutes.
  6. Divide roasted potatoes into bowls. Top with hot beef and immediately sprinkle with cheese.
  7. Add corn, beans, tomatoes, remaining onion, avocado, sour cream, and cilantro. Serve with lime wedges.

Notes

Soak potatoes in cold water for 20 mins before roasting for extra crispiness.