Description
This Loaded Potato Taco Bowl recipe combines crispy roasted potatoes with seasoned ground beef and a variety of fresh toppings like shredded lettuce, avocado, black beans, and cheese. It’s a flavorful and satisfying meal that’s perfect for Taco Tuesday or any casual dinner gathering.
Ingredients
Potatoes
- 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
- 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
- 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 with cooking spray. This high temperature is essential to get crispy roasted potatoes.
- 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 adds texture and nutrients. Pat the potatoes dry to help the oil and seasonings stick.
- Season Potatoes: In a large mixing bowl, toss the cubed potatoes with olive oil, salt, black pepper, garlic powder, and taco seasoning if using. Make sure every piece is well coated for maximum flavor.
- Roast Potatoes: Spread the seasoned potatoes out in a single layer on the prepared baking sheet without overcrowding to avoid steaming. Roast them in the preheated oven for 30 to 35 minutes, flipping halfway through so they brown evenly. They should be golden, crispy on the outside, and tender inside.
- Cook the Ground Beef: While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for 8 to 10 minutes until fully browned with no pink remaining. Drain off excess grease.
- Season Beef: Return the drained beef to the skillet. Add the taco seasoning packet and ½ cup water according to package instructions. Stir well, then simmer for 3 to 5 minutes until the sauce thickens and coats the meat. Taste and add a pinch of salt if needed.
- Prepare Toppings: While cooking, prep the toppings by shredding lettuce, dicing avocado, opening sour cream, and having your pico de gallo or salsa ready. Grate cheese if necessary. This step makes assembling the bowls quick and easy.
- Assemble the Bowls: Divide the hot roasted potatoes evenly among 4 bowls as the base. Top each bowl with a generous portion of the seasoned beef, then sprinkle with shredded cheddar cheese so it melts slightly. Layer on shredded lettuce, pico de gallo, sour cream, diced avocado, black beans, corn, sliced jalapeños, and fresh cilantro. Squeeze lime wedges over everything, and add hot sauce or nacho cheese sauce if desired. Serve immediately for a delicious and customizable meal.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for crispier edges.
- Leaving the potato skins on adds extra fiber and nutrients.
- You can swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian option.
- For extra crispiness, don’t overcrowd the potatoes on the baking sheet.
- If you want a spicier bowl, increase the amount of jalapeños or add fresh chopped chili peppers.
- Use fresh pico de gallo for a bright contrast or a chunky salsa of your choice.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat the potatoes and beef separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-American
