Description
A hearty and adaptable Loaded Potato Taco Bowl recipe featuring roasted potatoes, seasoned ground beef, and your favorite taco toppings. Easy to make and perfect for weeknights or gatherings.
Ingredients
Scale
- For the Base:
- 2 pounds Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Taco Meat:
- 1 pound ground beef (80/20 recommended)
- 1 tablespoon olive oil (if needed)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (about 1 ounce) taco seasoning (or homemade blend)
- 1/2 cup water or beef broth
- For the Toppings (Customize to your liking):
- Shredded Monterey Jack or Mexican blend cheese
- Chopped fresh cilantro
- Diced tomatoes
- Diced red onion or green onions
- Salsa
- Sour cream or plain Greek yogurt
- Pickled jalapeños, sliced
- Avocado or guacamole
- Black beans, rinsed and drained (optional)
- Corn, fresh or frozen (optional)
Instructions
- 1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on a baking sheet.
- 2. Roast potatoes for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
- 3. While potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned; drain excess grease.
- 4. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- 5. Stir in taco seasoning and water (or broth). Simmer for 5-7 minutes until sauce thickens.
- 6. To assemble, divide roasted potatoes among bowls. Spoon taco meat over potatoes.
- 7. Layer with your desired toppings: cheese, tomatoes, onion, salsa, sour cream, cilantro, jalapeños, and avocado.
Notes
Store leftover taco meat, roasted potatoes, and toppings separately in airtight containers in the refrigerator for up to 3-4 days. Reheat meat and potatoes in a skillet or microwave. Crispen potatoes further in a 350°F oven. Add fresh toppings before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked, Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g