Loaded Potato Taco Bowls Recipe

Introduction

Loaded Potato Taco Bowls combine hearty spiced ground beef with seasoned roasted potatoes for a flavorful and satisfying meal. This dish is perfect for taco lovers looking for a twist on the traditional taco experience.

Ingredients

• 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
• 5-6 Medium-Large Potatoes (Yukon Gold recommended)
• 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 chop the potatoes into bite-sized pieces.
2. Step 2: Toss the potatoes with olive oil, salt, oregano, garlic powder, and paprika. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through until golden and crispy.
3. Step 3: While the potatoes roast, heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
4. Step 4: Stir in Creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook for another 3-5 minutes until the spices are fragrant and fully combined.
5. Step 5: Once potatoes are done, assemble bowls by layering the roasted potatoes with the spiced ground beef. Add any additional toppings like shredded cheese, sour cream, or salsa if desired.

Tips & Variations

• Swap ground beef for ground turkey or chicken for a leaner option.
• Feel free to use sweet potatoes instead of Yukon Gold for a sweeter twist.
• Add fresh cilantro and a squeeze of lime for brightness.
• Make it vegetarian by replacing meat with black beans or lentils.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat the potatoes separately to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes and meat in advance?

Yes, both components can be cooked ahead of time and stored separately in the refrigerator. Reheat before assembling your taco bowls for a quick meal.

What toppings go well with Loaded Potato Taco Bowls?

Popular toppings include shredded cheese, sour cream, diced tomatoes, sliced jalapeños, avocado, and fresh cilantro. Customize to your taste.

Loaded Potato Taco Bowls Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Loaded Potato Taco Bowls combine hearty roasted potatoes with flavorful spiced ground beef, creating a delicious and satisfying meal perfect for taco night. The potatoes are seasoned with aromatic spices and baked until crispy, then topped with a zesty taco meat mixture for a fun, filling twist on traditional tacos.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

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 and Pepper, to taste

Potatoes

• 5–6 Medium-Large 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 your oven to 425°F (220°C). Wash and dry the potatoes thoroughly. Cut the potatoes into bite-sized cubes or chunks for even roasting.
2. Season the Potatoes: In a large mixing bowl, toss the potato cubes with olive oil, salt, oregano, garlic powder, and paprika until evenly coated.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through to ensure even cooking.
4. Cook the Taco Meat: While the potatoes roast, heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through, about 7-10 minutes.
5. Season the Meat: Drain any excess fat, then add creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper to the cooked beef. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
6. Assemble the Taco Bowls: Once the potatoes are roasted and the meat is seasoned, serve the crispy potatoes in bowls and top generously with the taco meat mixture. Add any desired toppings such as shredded cheese, sour cream, salsa, avocado, or fresh cilantro to complete your loaded potato taco bowls.

Notes

• You can substitute ground turkey or chicken for beef for a leaner option.
• Adjust the level of crushed red pepper to control the spiciness.
• Yukon Gold potatoes work best for roasting because of their creamy texture but Russets or red potatoes are great alternatives.
• For a vegetarian variation, use seasoned cooked lentils or plant-based meat substitutes instead of ground beef.
• Leftover taco meat and roasted potatoes can be refrigerated and reheated for up to 3 days.

Keywords: Loaded Potato Taco Bowls, taco meat, roasted potatoes, Mexican-inspired, easy dinner, baked potatoes, ground beef taco