Loaded Potato Taco Bowl (Printable)

Crispy potatoes and seasoned beef topped with fresh vegetables, cheese, and zesty sauces for a hearty customizable meal.

# Ingredient List:

→ 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. 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 baking sheet.
03 - Roast potatoes for 25 minutes, flipping halfway, until golden and crispy.
04 - While potatoes roast, heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
05 - Add onion and garlic to the beef; sauté for 2–3 minutes until softened.
06 - Stir in taco seasoning, salt, and water. Simmer for 2–3 minutes until thickened.
07 - To assemble, divide roasted potatoes among four bowls. Top each with taco beef, then arrange cheese, sour cream, cherry tomatoes, black beans, lettuce, avocado, green onions, cilantro, jalapeño, and salsa as desired.
08 - Serve immediately, garnished with extra cilantro and a wedge of lime if desired.

# Expert Tips:

01 -
  • Everything crispy and creamy happens in one bowl, no assembly required
  • The potatoes get those irresistible edges while staying fluffy inside
  • Customizable toppings mean everyone builds their perfect bite
02 -
  • Dont overcrowd your baking sheet or the potatoes will steam instead of crisp up
  • Drain the beef fat before adding seasonings, or your taco meat will be greasy
  • Let the beef mixture thicken properly or it will make everything soggy
03 -
  • Cut your potatoes into evenly sized cubes so they all cook at the same rate
  • Let the beef mixture rest for a few minutes off the heat to really let the flavors meld

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