Loaded Potato Taco Bowl Ultimate
This Loaded Potato Taco Bowl is a customizable and satisfying meal featuring crispy, seasoned potatoes topped with taco meat and your favorite taco fixings. It's an easy and versatile recipe perfect for weeknights or gatherings.
Equipment
- Large bowl
- Baking Sheet
- Large skillet
- Spoon
- Bowls
- Measuring spoons
- Measuring cups
- Oven
- Knife
- Cutting board
Ingredients
- 2 lbs Russet potatoes, scrubbed and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
- ¼ cup chopped cilantro
- 1 avocado, diced
- ¼ cup pickled jalapeños
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. If necessary, use two baking sheets.
- Bake for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
- While the potatoes are baking, cook the ground beef in a large skillet over medium heat. Break it up with a spoon as it cooks.
- Drain off any excess grease.
- Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has evaporated and the meat is nicely seasoned.
- Divide the crispy potatoes evenly among bowls.
- Top with the taco meat, followed by your favorite toppings: shredded cheese, sour cream, salsa, cilantro, avocado, pickled jalapeños, and a squeeze of lime.
- Serve immediately and enjoy.
Notes
For extra crispy potatoes, soak the diced potatoes in cold water for 30 minutes before seasoning and baking. You can make it vegetarian by using plant-based ground crumbles instead of ground beef. Easily adjust the spices to your liking, or make it ahead by cooking the potatoes and taco meat ahead of time and store them in the refrigerator.