Why Make This Recipe
Loaded Potato Taco Bowl is a fun and hearty dish that brings together the best of comfort food and Mexican flavors. It’s perfect for a family dinner or a casual get-together with friends. The combination of crispy potatoes, seasoned beef, and fresh toppings lets everyone customize their bowl just how they like it. Plus, it is easy to make and comes together quickly, making it an ideal option for busy weeknights.
How to Make Loaded Potato Taco Bowl
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)
Directions:
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Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or spray it with cooking spray. This temperature is perfect for getting crispy roasted potatoes.
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Wash and cut the potatoes into roughly 1-inch bite-sized cubes, making sure they are all about the same size. Leaving the skins on is up to you; it adds texture and nutrients. Pat the potatoes dry to help the oil and seasonings stick.
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In a large mixing bowl, toss the cubed potatoes with olive oil, salt, black pepper, garlic powder, and optional taco seasoning. Make sure every piece is coated well, using your hands or a spoon.
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Spread the seasoned potatoes evenly on the baking sheet, not overcrowding them. Roast in the oven for 30 to 35 minutes, flipping them halfway through. They should be golden brown and crispy on the outside, tender on the inside.
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While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks. Cook for about 8 to 10 minutes until fully browned.
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Drain any excess grease from the beef. Return it to the skillet, and add the taco seasoning packet and ½ cup of water. Stir and simmer for 3 to 5 minutes until the sauce thickens and coats the meat. Add a pinch of salt if needed.
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During this time, prepare your toppings. Shred the lettuce, dice the avocado, and get your cheese, sour cream, and pico de gallo ready for assembly. This will make things go faster.
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To serve, divide the hot roasted potatoes among four bowls. Top each with seasoned beef and sprinkle on the shredded cheddar cheese so that it melts a bit. Layer the remaining toppings: shredded lettuce, pico de gallo, sour cream, avocado, black beans, corn, jalapeños, and cilantro. Squeeze lime juice over each bowl and add hot sauce or nacho cheese if you like. Serve right away and let everyone customize their bowls.
How to Serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl immediately while the potatoes are hot and crispy. Each person can add their preferred toppings and mix everything together for a tasty and personalized meal. It works great as a main dish for lunch or dinner and is perfect for casual dining or gatherings.
How to Store Loaded Potato Taco Bowl
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. However, keep the potatoes and toppings separate if possible to maintain their texture. When ready to eat, reheat the potatoes in the oven for crispiness or in the microwave for convenience.
Tips to Make Loaded Potato Taco Bowl
- Make sure the potatoes are cut into uniform sizes for even cooking.
- Pat the potatoes dry before seasoning to help them get crispy.
- You can customize toppings based on your taste. Try adding olives, shredded chicken, or different types of cheese.
- If you prefer a vegetarian version, substitute ground beef with grilled veggies or a plant-based meat alternative.
Variation
You can turn this dish into a breakfast bowl by adding scrambled eggs and substituting ground beef with breakfast sausage or chorizo. It also tastes great with different flavors of cheese like pepper jack or smoked gouda.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, you can use any type of potatoes you like, but Yukon gold and russet potatoes are the best for getting that crispy texture.
2. How can I make this recipe ahead of time?
You can prepare the roasted potatoes and seasoned beef in advance and store them separately. Just heat them up when you’re ready to serve.
3. Is there a way to make this recipe spicier?
Absolutely! You can add more jalapeños, use spicy taco seasoning, or drizzle hot sauce over the finished bowl for an extra kick.
Loaded Potato Taco Bowl
Ingredients
For the Roasted Potatoes
- 2 lbs Yukon gold or russet potatoes Cut into 1-inch cubes.
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon taco seasoning Optional
For the Beef
- 1 lb ground beef
- 1 packet taco seasoning 1 oz
- ½ cup water
- ¼ teaspoon salt Optional, if needed.
Toppings
- 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 black beans 15 oz, 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
Preparation
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or spray with cooking spray.
- Wash and cut the potatoes into roughly 1-inch bite-sized cubes. Pat the potatoes dry.
- In a large mixing bowl, toss the cubed potatoes with olive oil, salt, black pepper, garlic powder, and optional taco seasoning.
Roasting Potatoes
- Spread the seasoned potatoes evenly on the baking sheet. Roast for 30 to 35 minutes, flipping halfway through.
Cooking Beef
- While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks for about 8 to 10 minutes until browned.
- Drain any excess grease from the beef. Return it to the skillet, and add taco seasoning and water. Simmer for 3 to 5 minutes.
Assembly
- Divide the hot roasted potatoes among four bowls. Top each with seasoned beef and sprinkle on shredded cheddar cheese.
- Layer remaining toppings: shredded lettuce, pico de gallo, sour cream, avocado, black beans, corn, jalapeños, and cilantro. Squeeze lime juice over each bowl.
