Loaded Potato Taco Bowls Recipe

Introduction

Loaded Potato Taco Bowls combine the hearty comfort of crispy roasted potatoes with flavorful seasoned taco beef. This dish is an exciting twist on traditional tacos, perfect for a satisfying weeknight meal or casual gathering.

Ingredients

• Taco Meat:
• 1 lb lean ground beef
• 1/2 tsp Creole seasoning
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1 tbsp taco seasoning, or to taste
• Salt and pepper, to taste
• Potatoes:
• 5-6 medium-large potatoes (Yukon Gold recommended, or your choice)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp oregano
• 1 tsp garlic powder
• 1.5 tsp paprika

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Wash and dice the potatoes into bite-sized pieces. Toss them in olive oil, salt, oregano, garlic powder, and paprika until evenly coated.
2. Step 2: Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until golden and crispy.
3. Step 3: While potatoes roast, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
4. Step 4: Stir in Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook for another 3–5 minutes until well combined and fragrant.
5. Step 5: Assemble your taco bowls by layering the roasted potatoes with the seasoned beef. Add your favorite toppings such as shredded cheese, sour cream, avocado, or salsa for extra flavor.

Tips & Variations

• For a vegetarian version, swap ground beef with black beans or cooked lentils and season similarly.
• Use sweet potatoes instead of Yukon Gold for a sweeter, earthier flavor.
• Adding fresh cilantro and a squeeze of lime juice brightens the dish nicely.

Storage

Store leftover taco meat and roasted potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. For best texture, re-roast potatoes briefly in the oven to regain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the potato and meat components in advance and store them separately. Reheat before serving and add fresh toppings just before eating.

What toppings go well with Loaded Potato Taco Bowls?

Popular toppings include shredded cheese, sour cream, diced avocado or guacamole, salsa, chopped green onions, and fresh cilantro. Feel free to customize based on your preferences.

Loaded Potato Taco Bowls Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

Loaded Potato Taco Bowls are a delicious, hearty meal combining seasoned ground beef with crispy roasted potatoes, seasoned with a blend of spices and topped like a taco bowl. This recipe offers a flavorful twist on traditional tacos, using potatoes as a base for a fulfilling and tasty dish perfect for weeknight dinners.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Taco Meat

• 1 lb Lean Ground Beef
• 1/2 tsp Creole Seasoning
• 1/2 tsp Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Crushed Red Pepper
• 1 tbsp Taco Seasoning, or to taste
• Salt & Pepper, to taste

Potatoes

• 5–6 Medium-Large sized Potatoes (Yukon Gold recommended)
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Oregano
• 1 tsp Garlic Powder
• 1.5 tsp Paprika

Instructions

1. Prepare the Potatoes: Preheat the oven to 425°F (220°C). Wash and dice the potatoes into bite-sized pieces. In a large bowl, toss the potatoes with olive oil, salt, oregano, garlic powder, and paprika until evenly coated.
2. Roast the Potatoes: Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
3. Cook the Taco Meat: While potatoes roast, heat a skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into crumbles with a spatula. Drain excess fat if needed.
4. Season the Meat: Add creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper to the meat. Stir well and cook for an additional 2-3 minutes to blend the flavors fully.
5. Assemble the Taco Bowls: Once potatoes are roasted and meat is seasoned, serve the meat on top of the roasted potatoes in bowls. Add your favorite taco toppings such as shredded cheese, lettuce, sour cream, salsa, or avocado if desired.

Notes

• You can substitute Yukon Gold potatoes with Russet or red potatoes based on preference.
• Adjust the amount of crushed red pepper if you prefer less or more heat.
• For a lighter version, use ground turkey or chicken instead of beef.
• These taco bowls can be made gluten-free as long as taco seasoning is gluten-free.
• Leftover bowls can be refrigerated and reheated in the oven or microwave.

Keywords: Loaded Potato Taco Bowls, taco bowls, roasted potatoes, ground beef taco, easy dinner recipe, weeknight meal