Loaded Potato Taco Bowl (Print View)
Crispy potatoes meet spiced meat and classic taco toppings for a hearty, flavorful meal in one bowl.
# What You'll Need:
→ Roasted Potatoes
01 -
2 pounds russet potatoes, diced
02 -
2 tablespoons olive oil
03 -
1 teaspoon paprika
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Taco Meat
07 -
1 pound ground beef or ground turkey
08 -
1 tablespoon olive oil
09 -
2 tablespoons taco seasoning
10 -
1/2 cup tomato sauce
11 -
1/4 cup water
→ Bowl Toppings
12 -
1 cup shredded cheddar cheese or Mexican blend cheese
13 -
1 cup shredded lettuce
14 -
1 cup diced tomatoes
15 -
1 avocado, sliced
16 -
1/2 cup sour cream
17 -
1/4 cup chopped cilantro
18 -
1/4 cup sliced green onions
→ Optional Extras
19 -
Jalapeño slices
20 -
Corn kernels
21 -
Black beans
22 -
Hot sauce
23 -
Lime wedges
# Directions:
01 -
Set oven temperature to 425°F. Line a baking sheet with parchment paper.
02 -
Cut potatoes into bite-sized cubes. Place them in a bowl and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread coated potatoes evenly on the prepared baking sheet.
03 -
Bake potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and crisp on the edges.
04 -
Heat olive oil in a large skillet over medium heat. Add ground beef or ground turkey and cook, breaking up with a spoon, until browned. Drain excess fat as needed.
05 -
Stir taco seasoning, tomato sauce, and water into the pan. Simmer for 5 to 7 minutes until thickened.
06 -
Divide roasted potatoes among serving bowls. Top each with taco meat.
07 -
Layer with shredded cheese, lettuce, diced tomatoes, avocado slices, and sour cream. Garnish with cilantro and green onions.
08 -
Finish with optional jalapeños, corn, black beans, hot sauce, or a squeeze of lime juice. Serve immediately for best texture.
# Notes:
01 -
Roasting the potatoes at high heat ensures they remain crispy when topped. For lighter fare, opt for ground turkey instead of beef.