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recipe image of realistic top down mise en place shot showing fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight with potatoes ground beef chicken black beans pinto beans cheese sour cream guacamole salsa lettuce tomatoes onions jalapeños corn rice quinoa avocado cilantro lime cumin chili powder paprika garlic onion powder oregano salt pepper
C. Motter Cindy

Loaded Potato Taco Bowl

A hearty and delicious Loaded Potato Taco Bowl that is quick to make and perfect for busy weeknights. This recipe combines crispy roasted potatoes, seasoned ground beef, and a variety of toppings to create a meal that feels like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium russet potatoes diced into 1/2 inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Protein
  • 1 lb ground beef 80/20 works well
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Toppings
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup salsa
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped onions
  • 1/4 cup sliced jalapeños
  • 1/4 cup cilantro chopped
  • 1 lime lime wedges

Equipment

  • oven
  • Large skillet,
  • Baking sheet
  • Wooden spoon

Method
 

Prepare the Potatoes
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Dice the potatoes into small, even cubes. Place them in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
  3. Spread the potatoes out on the baking sheet in a single layer. Roast for 20 minutes, then flip with a spatula and continue roasting for another 10 to 15 minutes, until they are golden and crispy on the outside.
Cook the Beef
  1. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 6 to 8 minutes. Drain any excess fat if you prefer.
  2. Reduce the heat to medium. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and a pinch of salt and pepper. Stir everything together. If the mixture seems dry, add 2 to 3 tablespoons of water. Let it simmer for 2 to 3 minutes, stirring occasionally.
Assemble the Bowls
  1. Once the potatoes are done, divide them among bowls. Spoon the seasoned beef over the top.
  2. Let everyone add their favorite toppings. I like to start with shredded cheese while everything is still hot so it melts slightly. Then a dollop of sour cream, a big spoonful of guacamole, and a sprinkle of fresh cilantro. Squeeze a lime wedge over the top for brightness.
  3. Serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20g

Notes

For a low carb version, replace the potatoes with cauliflower florets or a mix of potatoes and riced cauliflower. The rest of the recipe stays exactly the same.
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