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Loaded Potato Taco Bowl
Laura

Loaded Potato Taco Bowl

Crispy roasted potatoes topped with seasoned taco beef, melted cheese, and all your favorite toppings for the ultimate easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or Russet potatoes cut into 3/4-inch cubes
  • 3 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 pound ground beef 85/15 or 90/10
  • 1/4 cup water
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1 cup pico de gallo store-bought or homemade
  • 1 whole ripe avocado sliced or mashed
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup fresh cilantro chopped
  • 2 whole green onions thinly sliced
  • Lime wedges for serving

Equipment

  • Large rimmed baking sheet
  • Large skillet
  • Mixing bowls
  • Wooden spoon

Method
 

  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss potatoes with seasoning: In a large bowl, combine cubed potatoes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Toss until evenly coated.
  3. Roast potatoes: Spread potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes, flip with a spatula, then roast for another 15-20 minutes until deeply golden and crispy.
  4. Cook the beef: While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned and crumbly, 6-8 minutes.
  5. Season the beef: Stir water into the cooked beef and simmer for 2-3 minutes until liquid is mostly absorbed and beef is moist.
  6. Assemble the bowls: Divide crispy potatoes among 4 bowls. Top with seasoned beef, then sprinkle with shredded cheese while hot so it melts.
  7. Add toppings: Top each bowl with pico de gallo, avocado or guacamole, sour cream, fresh cilantro, and green onions. Serve immediately with lime wedges on the side.

Notes

  • Pat potatoes dry before seasoning for maximum crispiness
  • Don't overcrowd the baking sheet or potatoes will steam instead of roast
  • For meal prep, store components separately and reheat potatoes in oven or air fryer
  • Substitute ground turkey or black beans for a lighter or vegetarian option