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Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl combines crispy roasted potatoes and savory taco-seasoned beef for a comforting and customizable dinner option perfect for the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the 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
For the Taco Meat
  • 1 pound ground beef (or ground turkey)
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • ½ cup tomato sauce
  • ¼ cup water
For Toppings
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 unit avocado (sliced)
  • ½ cup sour cream
  • ¼ cup chopped cilantro
  • ¼ cup sliced green onions
  • to taste Jalapeño slices
  • to taste Corn kernels
  • to taste Black beans
  • to taste Hot sauce
  • to taste Lime wedges

Method
 

Preparation
  1. Preheat the Oven to 425°F (220°C).
  2. Dice the potatoes and toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper.
Cooking
  1. Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.
  2. In a skillet, heat 1 tablespoon of olive oil and brown the ground beef over medium heat.
  3. Stir in taco seasoning, tomato sauce, and water. Simmer for 5 minutes.
Assembly
  1. Divide the roasted potatoes into bowls and top with the taco meat.
  2. Add toppings like cheese, lettuce, tomatoes, avocado, and more.
Serving
  1. Squeeze lime over the top and enjoy!

Notes

For crispy potatoes, roast just before serving. Leftovers can be stored in airtight containers for up to 3 days in the fridge or up to 2 months in the freezer. Reheat but keep fresh toppings separate until serving.