Description
This Loaded Potato Taco Bowl Recipe is the ultimate comfort meal—crispy roasted potatoes, savory seasoned beef, fresh veggies, and creamy toppings all in one bowl. It’s bold, hearty, and perfect for busy weeknights when you want something satisfying without a ton of fuss.
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
For the taco meat:
- 1 lb ground beef
- 1 packet taco seasoning (or homemade)
- ½ cup water
Toppings:
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup corn (fresh or canned)
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, diced
- ½ cup sour cream
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss the baby potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Spread evenly and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- While potatoes cook, heat a skillet over medium heat. Add ground beef and cook until browned.
- Drain excess grease, then add taco seasoning and water. Simmer for 5–7 minutes until thickened.
- Prepare toppings: chop veggies, rinse beans, and slice avocado.
- Assemble bowls: start with roasted potatoes, add taco meat, then layer toppings.
- Finish with sour cream, fresh cilantro, and a squeeze of lime. Serve immediately.
Notes
Swap ground beef for ground turkey or plant-based crumbles for a lighter option.
Want extra crunch? Add crushed tortilla chips on top.
Potatoes can be roasted ahead and reheated for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg