Description
Loaded Fiesta Potato Bowls combine crispy roasted russet potatoes with flavorful seasoned ground beef, smothered in a rich cheddar cheese sauce and topped with fresh zesty garnishes. This hearty and vibrant dish offers a festive, Tex-Mex inspired meal perfect for family dinners or gatherings.
Ingredients
Potatoes and Seasoning
- 4-5 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Meat Mixture
- 1.5 lbs ground beef (80/20 or 85/15)
- 1 medium yellow onion, finely chopped (3/4 for meat, 1/4 reserved for topping)
- 1 packet (approx. 1 oz) taco seasoning
- 1/2 – 1 cup water or beef broth
Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 cup whole milk
- 8 oz freshly grated mild cheddar cheese
Garnishes & Extras
- Juice of 1 lime
- 1 Roma tomato, diced
- Handful of fresh cilantro, chopped
- Reserved 1/4 chopped yellow onion
- Your favorite hot sauce (e.g., Taco Bell sauce)
- Optional: sour cream or Greek yogurt, sliced jalapeños, avocado or guacamole
Instructions
- Prep & Roast Potatoes: Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper. Toss the peeled and sliced potato rounds with olive oil, onion powder, garlic powder, chili powder, cayenne pepper if using, salt, and pepper. Spread them out in a single layer on the baking sheets. Bake for 45 minutes, flipping the slices every 15 minutes to ensure even roasting. Then increase the oven temperature to 450°F (230°C) and bake for an additional 10 to 15 minutes, or until the potatoes are golden brown and crispy.
- Cook Taco Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef along with 3/4 of the finely chopped yellow onion. Cook, stirring occasionally, until the beef is fully browned and the onions have softened, about 8 to 10 minutes. Drain any excess grease from the pan.
- Season Meat: Stir the taco seasoning into the browned meat along with 1/2 to 1 cup of water or beef broth depending on desired sauce consistency. Simmer the mixture for 5 to 7 minutes until the liquid reduces and thickens into a rich, flavorful sauce. Keep warm until assembly.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour along with salt, black pepper, and chili powder, cooking for about 1 minute to form a roux. Gradually pour in the whole milk while whisking constantly, cooking until the sauce comes to a simmer and thickens, about 3 to 5 minutes. Remove from heat and stir in the freshly grated mild cheddar cheese until fully melted and smooth.
- Assemble Bowls: Distribute the crispy roasted potato slices evenly among serving bowls. Top each bowl with a generous helping of the seasoned taco meat. Drizzle the warm cheese sauce liberally over the meat and potatoes.
- Garnish & Serve: Squeeze fresh lime juice over each loaded bowl. Sprinkle diced Roma tomato, chopped fresh cilantro, and the reserved raw onion on top. Add your favorite hot sauce and optional toppings such as sour cream or Greek yogurt, sliced jalapeños, and avocado or guacamole to taste. Serve immediately for best texture and flavor.
Notes
- Use freshly grated cheddar cheese for the best melting and flavor in the cheese sauce.
- If preferred, substitute beef broth for water to cook the taco meat for extra richness.
- The cayenne pepper in potato seasoning is optional and can be adjusted based on heat preference.
- Make sure to flip the potato slices regularly during roasting for evenly crispy texture.
- For a vegetarian version, substitute ground beef with seasoned plant-based crumbles or black beans.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid soggy potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 1/5 recipe)
- Calories: 620
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
