Description
A hearty and satisfying Loaded Potato Taco Bowl featuring crispy roasted potatoes topped with seasoned ground beef and classic taco toppings — perfect for an easy, protein-packed weeknight dinner.
Ingredients
- 2 lbs russet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives (optional)
- 1/2 cup taco sauce or salsa, for serving
Instructions
- Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- While potatoes are roasting, cook ground beef in a skillet over medium-high heat until fully browned and no pink remains. Drain excess fat.
- Add taco seasoning and water to the beef. Stir and simmer for 3–5 minutes until thickened.
- Divide roasted potatoes evenly among four bowls.
- Top each bowl with seasoned beef, shredded cheese, sour cream, diced tomatoes, green onions, and black olives if using.
- Drizzle with taco sauce or salsa and serve immediately.
Notes
- For a leaner option, substitute ground turkey or chicken.
- Air fry potatoes at 400°F for 18–22 minutes for extra crispiness.
- Store potatoes and beef separately in airtight containers for up to 4 days.
- Reheat potatoes in the oven or air fryer to maintain crispness.
- Make it vegetarian by using seasoned black beans or plant-based crumbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 105 mg
