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Loaded Potato Taco Bowl

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This Loaded Potato Taco Bowl is a flavorful and hearty twist on taco night, featuring crispy roasted potatoes, seasoned taco meat, and all your favorite toppings. It’s easy to customize and perfect for meal prep or a fun family dinner.

Ingredients

  • For the base:
  • 4 medium russet or Yukon gold potatoes, cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • For the taco filling:
  • 1 lb ground beef, turkey, or plant-based meat
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • Toppings:
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1 avocado, sliced or mashed
  • 1/2 cup shredded cheddar or Mexican cheese blend
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup salsa or pico de gallo
  • Sliced jalapeños (optional)
  • Fresh cilantro (optional)
  • Lime wedges (for serving)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread in an even layer on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
  4. Meanwhile, cook ground meat in a skillet over medium heat until browned. Drain any fat.
  5. Stir in taco seasoning and water. Simmer for a few minutes until thickened.
  6. To assemble bowls, start with a layer of roasted potatoes, then add taco meat and desired toppings like lettuce, tomato, avocado, cheese, sour cream, salsa, jalapeños, and cilantro.
  7. Finish with a squeeze of lime juice and serve immediately.

Notes

  • Sweet potatoes can be used in place of regular potatoes for a different flavor.
  • Make it vegetarian by using black beans or lentils instead of meat.
  • Store components separately and reheat as needed for meal prep.
  • Use plant-based cheese and yogurt to keep it dairy-free.
  • Add extra veggies like corn, sautéed peppers, or shredded cabbage for more nutrition.

Nutrition