Loaded Potato Taco Bowl (Printable)
Crispy potatoes with seasoned beef, cheese, and fresh toppings for a hearty customizable bowl.
# What You’ll Need:
→ Potatoes
01 - 1 ½ lbs Yukon Gold or Russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Taco Beef
07 - 1 lb ground beef
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 ½ tbsp taco seasoning
11 - ½ tsp salt
12 - ¼ cup water
→ Toppings
13 - 1 cup shredded cheddar cheese
14 - ½ cup sour cream
15 - 1 cup cherry tomatoes, halved
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup shredded lettuce
18 - 1 avocado, diced
19 - 2 green onions, sliced
20 - ¼ cup fresh cilantro, chopped
21 - 1 jalapeño, sliced
22 - Salsa or hot sauce, to taste
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl until evenly coated.
03 - Spread potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until golden and crispy.
04 - While potatoes roast, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, for 5–6 minutes until browned. Drain excess fat if needed.
05 - Stir in chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
06 - Add taco seasoning, salt, and water to the skillet. Stir well and simmer for 2–3 minutes until the sauce has thickened and coats the meat.
07 - Divide roasted potatoes among four bowls. Top each portion with seasoned taco beef, then arrange cheddar cheese, sour cream, cherry tomatoes, black beans, lettuce, avocado, green onions, cilantro, and jalapeño as desired.
08 - Serve immediately with salsa or hot sauce on the side. Garnish with extra cilantro and a lime wedge if desired.
# Expert Advice:
01 -
- The contrast between hot seasoned beef and cool fresh toppings makes every bite exciting
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Do not overcrowd the potatoes on the baking sheet or they will steam instead of roast
- Let the beef mixture cool slightly before assembling so the toppings do not wilt
03 -
- Cut your potatoes into evenly sized pieces so they roast at the same rate
- Warm your tortilla chips on the side for crunching into the bowl