Loaded Potato Taco Bowl
Crispy roasted potatoes topped with seasoned ground beef and fresh taco toppings. A hearty, customizable dinner that's perfect for weeknights or meal prep.
Equipment
- Large baking sheet
- Large skillet
- Mixing bowls
- Parchment paper
Ingredients
- 1.5 pounds Yukon gold potatoes diced into 1-inch cubes
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon sea salt flakes
- 1/2 teaspoon freshly cracked black pepper
- 1 pound lean ground beef 93/7
- 1 packet taco seasoning or 2 tablespoons homemade
- 1/4 cup water or beef broth
- 1 cup shredded Mexican blend cheese
- 1 cup fresh pico de gallo
- 1 whole ripe avocado mashed for guacamole
- 1/4 cup sour cream or Greek yogurt
- fresh cilantro leaves for garnish
- lime wedges for serving
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, toss diced potatoes with 1 tablespoon olive oil, paprika, garlic powder, cumin, onion powder, oregano, half the salt, and pepper until evenly coated.
- Spread potatoes in a single layer on prepared baking sheet. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy on edges.
- While potatoes roast, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a wooden spoon, until browned (8-10 minutes).
- Drain excess fat if needed. Stir in taco seasoning and water. Simmer for 2-3 minutes until mixture thickens slightly.
- To assemble bowls, divide crispy potatoes among 4 serving bowls. Top with seasoned beef, shredded cheese, pico de gallo, mashed avocado, and sour cream.
- Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
- For extra crispy potatoes, soak diced pieces in cold water for 15 minutes before roasting, then pat completely dry.
- Store components separately in refrigerator for up to 4 days. Reheat potatoes in 400°F oven to restore crispiness.
- Customize toppings based on preferences: add jalapeños, black beans, corn, or hot sauce.
- Can substitute ground turkey, chicken, or plant-based protein for beef.