Easy Loaded Potato Taco Bowls
These Easy Loaded Potato Taco Bowls layer crispy roasted potatoes with saucy taco meat, melty cheese, and fresh toppings for a cozy, customizable dinner.
Ingredients
For the potatoes
- 2 lb potatoes, diced into small cubes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- salt and black pepper to taste
For the taco meat
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked or sweet paprika
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 2 tbsp tomato paste or salsa
- 0.25 cup water
For serving
- 1 cup shredded cheese cheddar or Mexican blend
- 2 cup shredded lettuce
- 1 cup diced tomatoes
- 1 ripe avocado or guacamole for topping
- sour cream or Greek yogurt to taste
- fresh cilantro and lime wedges for garnish
Instructions
- Roast the potatoes: Preheat the oven to high heat (about 220°C/425°F). Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping once, until browned and crisp on the edges.
- Cook the taco meat: While the potatoes roast, heat oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up, until browned. Stir in cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Add tomato paste or salsa and water, then simmer for a few minutes until the mixture is slightly thick and well coated.
- Prep the toppings: Shred the lettuce, dice the tomatoes, chop cilantro, and prepare avocado or guacamole. Grate the cheese if needed and set everything out for easy assembly.
- Assemble the bowls: Divide the crispy potatoes among serving bowls. Spoon hot taco meat on top, sprinkle with shredded cheese so it starts to melt, and finish with lettuce, tomatoes, avocado, sour cream, cilantro, and a squeeze of lime. Serve warm.
Notes
For extra-crispy potatoes, make sure they are well dried after washing and give them plenty of space on the pan. Adjust the spice level by adding more or less chili powder, and keep toppings flexible so everyone can build their own perfect bowl.