Loaded Potato Taco Bowl (Print Version)
Crispy potatoes, seasoned beef, cheese, and fresh toppings in a satisfying customizable bowl.
# What You Need:
→ Potatoes
01 - 1 ½ lbs Yukon Gold or Russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Taco Beef
07 - 1 lb ground beef
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 ½ tbsp taco seasoning
11 - ½ tsp salt
12 - ¼ cup water
→ Toppings
13 - 1 cup shredded cheddar cheese
14 - ½ cup sour cream
15 - 1 cup cherry tomatoes, halved
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup shredded lettuce
18 - 1 avocado, diced
19 - 2 green onions, sliced
20 - ¼ cup fresh cilantro, chopped
21 - 1 jalapeño, sliced
22 - Salsa or hot sauce, to taste
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 25 minutes, flipping halfway through, until golden and crispy on the edges.
04 - While potatoes roast, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned for about 5-6 minutes. Drain excess fat if needed.
05 - Add onion and garlic to the beef; sauté for 2-3 minutes until softened and fragrant.
06 - Stir in taco seasoning, salt, and water. Simmer for 2-3 minutes until the sauce thickens and coats the beef.
07 - Divide roasted potatoes among four bowls. Top each with seasoned taco beef, then arrange cheddar cheese, sour cream, cherry tomatoes, black beans, shredded lettuce, avocado, green onions, cilantro, jalapeño if using, and salsa as desired.
08 - Serve immediately, garnished with extra cilantro and a lime wedge if desired.
# Insider Tips:
01 -
- The crispy potatoes soak up all those spiced beef juices like tiny edible sponges
- You can pile everything into one bowl and call it dinner no separate sides needed
02 -
- Do not crowd your potatoes on the baking sheet or they will steam instead of roast and nobody is happy about soggy potatoes
- Drain the beef fat before adding the seasoning or the spices will just slide right off
03 -
- Sweet potatoes make an excellent substitution and add a nice sweetness against all the spices
- The potatoes can be roasted up to two days ahead and reheated in a hot skillet to bring back the crunch