Loaded Potato Taco Bowl (Printable Version)
Crispy roasted potatoes meet seasoned beef, fresh veggies, and tangy crema in this satisfying Tex-Mex bowl.
# What You Need:
→ Crispy Roasted Potatoes
01 - 1.5 lbs russet potatoes, diced into ½-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Seasoned Taco Beef
07 - 1 lb ground beef
08 - 1 tbsp olive oil
09 - 1 small onion, finely diced
10 - 2 cloves garlic, minced
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - ½ tsp dried oregano
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp cayenne pepper
17 - ½ cup tomato sauce
18 - ¼ cup water
→ Fresh Toppings
19 - 1 cup shredded cheddar cheese
20 - 1 cup cherry tomatoes, halved
21 - 1 cup shredded lettuce
22 - ½ cup canned black beans, rinsed and drained
23 - ½ cup corn kernels
24 - 1 avocado, diced
25 - ¼ cup sliced green onions
26 - ¼ cup chopped cilantro
→ Zesty Lime Crema
27 - ½ cup sour cream
28 - 1 tbsp lime juice
29 - ½ tsp ground cumin
30 - Salt to taste
# How-To:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Place diced potatoes in a large bowl. Add olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until potatoes are evenly coated with spices.
03 - Spread seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through cooking, until golden brown and crispy on the edges.
04 - While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened and translucent.
05 - Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add ground beef, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until fully browned.
06 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne pepper. Cook for 1 minute, stirring constantly, until spices are fragrant and well distributed.
07 - Pour in tomato sauce and water. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until mixture thickens slightly. Remove from heat and set aside.
08 - In a small bowl, whisk together sour cream, lime juice, ground cumin, and a pinch of salt until smooth and well combined. Adjust seasoning to taste.
09 - Divide roasted potatoes evenly among 4 serving bowls. Layer with taco beef, cheddar cheese, cherry tomatoes, lettuce, black beans, corn, avocado, green onions, and cilantro.
10 - Drizzle each bowl generously with zesty lime crema. Serve immediately while potatoes are still crispy and beef is warm.
# Expert Hints:
01 -
- The crispy roasted potatoes give you that satisfying crunch in every single bite, way better than plain rice
- You can prep everything ahead and just assemble when hunger strikes, making it perfect for hectic nights
02 -
- Dont overcrowd the baking sheet or your potatoes will steam instead of roast, and nobody wants soggy potatoes
- Let the beef mixture cool slightly before assembling so it doesnt wilt your fresh toppings immediately
03 -
- Pat your diced potatoes dry with paper towels before tossing with oil, and they will crisp up dramatically better
- Taste your beef mixture before assembling, because sometimes it needs an extra pinch of salt or hit of lime