Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl is a hearty and flavorful dinner made with crispy roasted potatoes, savory taco-seasoned meat, melted cheese, and fresh toppings like lettuce, tomatoes, and avocado. It’s a fun twist on taco night that’s filling, customizable, and perfect for busy weeknights.
Ingredients
Roasted Potatoes
- 2 pounds russet potatoes diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Taco Meat
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- ½ cup tomato sauce
- ¼ cup water
Bowl Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 avocado sliced
- ½ cup sour cream
- ¼ cup chopped cilantro
- ¼ cup sliced green onions
Optional Extras
- jalapeño slices
- corn kernels
- black beans
- hot sauce
- lime wedges
Instructions
1. Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Prepare the Potatoes
- Dice potatoes into bite-sized cubes.
- Place them in a large bowl and toss with:
- olive oil
- paprika
- garlic powder
- salt
- pepper
- Spread evenly on the baking sheet.
3. Roast the Potatoes
- Bake for 25–30 minutes, flipping halfway through.
- They should be golden brown and crispy on the edges.
4. Cook the Taco Meat
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Drain excess grease if necessary.
5. Add Seasoning
- Stir in taco seasoning, tomato sauce, and water.
- Simmer for 5–7 minutes until the mixture thickens.
6. Assemble the Bowls
- Divide the roasted potatoes into serving bowls.
- Top with taco meat.
7. Add Toppings
- Add shredded cheese, lettuce, tomatoes, avocado, and sour cream.
- Sprinkle with cilantro and green onions.
8. Serve
- Finish with lime juice or hot sauce if desired.
- Serve immediately while the potatoes are hot and crispy.
Video
Notes
📝 Notes
- Roast diced potatoes with olive oil, paprika, and garlic powder for crispy texture.
- Ground beef or turkey works well as the taco protein base.
- Add taco seasoning and a splash of water while cooking meat for bold flavor.
- Layer bowls with potatoes first, then meat, cheese, and fresh toppings.
- Top with sour cream, diced tomatoes, avocado, or shredded lettuce.
- Use pepper jack or cheddar cheese for a melty, savory finish.
- For extra spice, add jalapeños or a drizzle of hot sauce.
- Store leftovers in the refrigerator for up to 3 days; reheat potatoes and meat before serving.
🍽️ Nutrition Facts (Per Serving)
Calories: 520 kcal |Carbohydrates: 42 g |
Fiber: 5 g |
Sugars: 4 g |
Protein: 30 g |
Fat: 26 g |
Saturated Fat: 10 g |
Cholesterol: 90 mg |
Sodium: 720 mg |
Potassium: 780 mg |
Calcium: 180 mg |
Iron: 3.5 mg