Loaded Potato Taco Bowl
A fun and hearty dish that combines crispy potatoes, seasoned beef, and fresh toppings, perfect for family dinners or casual get-togethers.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Keep potatoes and toppings separate if possible to maintain texture. Reheat potatoes in the oven for crispiness.