Name: Loaded Potato Taco Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 2 lbs baby potatoes, cut into bite-sized pieces; 2 tbsp olive oil (for potatoes); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil (for beef); 1 lb lean ground beef; 1 tbsp taco seasoning; 2 tbsp tomato paste; 1/4 cup water; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 avocado, diced; 1 cup cherry tomatoes, halved; 1/4 cup diced red onion; 1/4 cup corn kernels; 2 tbsp sliced jalapeños; 2 tbsp chopped fresh cilantro; 1 tbsp fresh lime juice

Description

Loaded Potato Taco Bowl combines crispy roasted potatoes, seasoned taco beef, melted cheddar cheese, and fresh toppings for a hearty, flavor-packed meal that’s perfect for busy weeknights or casual family dinners.

Ingredients

2 lbs baby potatoes, cut into bite-sized pieces

2 tbsp olive oil (for potatoes)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp chili powder

1/2 tsp ground cumin

1 tsp salt

1/4 tsp black pepper

1 tbsp olive oil (for beef)

1 lb lean ground beef

1 tbsp taco seasoning

2 tbsp tomato paste

1/4 cup water

1 cup shredded cheddar cheese

1/2 cup sour cream

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup diced red onion

1/4 cup corn kernels

2 tbsp sliced jalapeños

2 tbsp chopped fresh cilantro

1 tbsp fresh lime juice

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Toss the potatoes with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until evenly coated.

3. Spread the potatoes in a single layer on the baking sheet and roast for 30–35 minutes, flipping halfway through, until crispy and golden.

4. Meanwhile, heat olive oil in a large skillet over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks.

5. Stir in the taco seasoning, tomato paste, and water. Simmer for 3–4 minutes until the mixture thickens.

6. Divide the roasted potatoes among serving bowls and top with the seasoned taco beef.

7. Sprinkle with shredded cheddar cheese, then add sour cream, avocado, cherry tomatoes, red onion, corn, and jalapeños.

8. Finish with chopped cilantro and a squeeze of fresh lime juice. Serve immediately while warm.

Notes

For extra crispy potatoes, avoid overcrowding the baking sheet.

Store the potatoes, beef, and toppings separately for the best meal-prep results.

Customize with black beans, salsa, guacamole, or your favorite hot sauce.

Reheat the potatoes in the oven or air fryer to maintain their crisp texture.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Roasting, Stovetop
Cuisine: Tex-Mex