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Loaded Potato Taco Bowls

Crispy roasted potatoes topped with seasoned taco meat and fresh toppings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 520

Ingredients
  

Potatoes
  • 4 large russet potatoes diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
Taco Meat
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup water
Toppings
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup sour cream
  • 0.5 cup salsa
  • 0.25 cup jalapeños optional
  • 0.25 cup cilantro chopped
  • 0.5 cup avocado diced

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Spatula

Method
 

  1. Preheat oven to 425°F and line a baking sheet.
  2. Toss diced potatoes with oil and seasonings.
  3. Roast potatoes 30–35 minutes until crispy.
  4. Brown ground beef in skillet with oil.
  5. Add spices and water, simmer until thickened.
  6. Divide potatoes into bowls.
  7. Top with taco meat and toppings.
  8. Serve immediately.

Notes

For extra crisp potatoes, broil 2–3 minutes at the end of roasting.