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Loaded Potato Taco Bowl Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

This Loaded Potato Taco Bowl recipe combines crispy roasted potatoes with seasoned ground beef and a variety of fresh toppings for a flavorful and satisfying meal. Featuring cheddar cheese, sour cream, pico de gallo, avocado, black beans, corn, jalapeños, and cilantro, this easy-to-make dish offers vibrant textures and bold Mexican-inspired flavors perfect for a family dinner or casual gathering.

Ingredients

Potatoes and Seasoning

  • 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)

Ground Beef Mixture

  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 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 (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)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or spray it well with cooking spray. This high temperature is essential to achieve crispy roasted potatoes.
  2. Prepare Potatoes: Wash and cut the potatoes into roughly 1-inch bite-sized cubes, keeping sizes uniform for even cooking. Leaving the skins on is optional but recommended for added texture and nutrients. Pat the potatoes dry thoroughly to help oil and seasonings adhere.
  3. Season Potatoes: 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 evenly coated by using your hands or a spoon to maximize flavor.
  4. Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet without overcrowding to prevent steaming. Roast in the oven for 30 to 35 minutes, flipping halfway through with a spatula. The potatoes should come out golden brown, crispy on the outside, and tender on the inside.
  5. Cook the Ground Beef: While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and break it up as it cooks, browning for about 8 to 10 minutes until fully cooked and no pink remains. Drain any excess grease thoroughly to keep the dish from being greasy.
  6. Season Beef: Return the drained beef to the skillet. Add the taco seasoning packet and ½ cup water according to the package instructions. Stir well and simmer for 3 to 5 minutes until the sauce thickens and coats the meat evenly. Taste and add a pinch of salt if needed.
  7. Prepare Toppings: While the beef simmers, prep all your toppings by shredding lettuce, dicing avocado, opening sour cream, grating cheese if necessary, and having pico de gallo or salsa ready. This prep helps speed up the assembly process.
  8. Assemble the Bowls: Divide the hot roasted potatoes evenly among 4 bowls as the base layer. Top each with a hearty portion of seasoned ground beef and sprinkle shredded cheddar cheese on top, allowing it to melt slightly. Layer on shredded lettuce, pico de gallo, sour cream, diced avocado, black beans, corn kernels, sliced jalapeños, and chopped cilantro. Squeeze fresh lime wedges over the bowls and add optional hot sauce or nacho cheese sauce to taste. Serve immediately and let everyone customize their bowls as desired.

Notes

  • Using Yukon gold or russet potatoes works best for roasting due to their texture and ability to crisp.
  • Patting potatoes dry before seasoning helps achieve a crispier exterior.
  • Don’t overcrowd the baking sheet to ensure potatoes roast instead of steam.
  • Drain the ground beef grease thoroughly to prevent the dish from becoming greasy.
  • Customize toppings according to taste; jalapeños and hot sauce add extra heat while sour cream cools it down.
  • This recipe works well as meal prep and can be refrigerated for up to 3 days.
  • For a vegetarian version, substitute ground beef with seasoned beans or plant-based meat alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mexican-American

Find it online: https://saraflavors.com/loaded-potato-taco-bowl-recipe-2/