Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes with seasoned taco beef, black beans, avocado, cheese and tangy crema in a Tex-Mex comfort bowl.
# What You’ll Need:
→ Roasted Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based meat
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 0.25 cup tomato sauce
11 - 0.5 cup water
12 - Salt, to taste
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels, cooked or thawed
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 0.25 cup sliced jalapeños, optional
19 - 0.25 cup chopped fresh cilantro
20 - 0.5 cup sour cream or Greek yogurt
# How To Make It:
01 - Set oven to 425°F.
02 - In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange evenly on a baking sheet.
03 - Roast potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and crisp.
04 - While potatoes cook, heat a large skillet over medium heat. Add ground beef and cook for 3 to 4 minutes, breaking into crumbles.
05 - Add diced onion and minced garlic to the pan. Sauté until fragrant and onions are softened, about 3 minutes.
06 - Stir in taco seasoning, tomato sauce, and water. Lower heat and simmer 5 to 7 minutes until mixture thickens. Adjust salt as needed.
07 - Rinse black beans, halve tomatoes, dice avocado, and shred cheese. Slice jalapeños and chop cilantro as desired.
08 - Divide roasted potatoes among four bowls. Top each portion with taco filling, black beans, cherry tomatoes, corn, cheese, avocado, jalapeños, and cilantro. Drizzle with sour cream or Greek yogurt.
09 - Serve immediately. Lime wedges may be offered on the side for added brightness.
# Expert Advice:
01 -
- You get the best parts of both taco night and roasted potato comfort in every bite.
- It’s endlessly flexible! Pile on your favorite toppings or make it vegetarian with hardly any effort.
02 -
- Trying to rush the potatoes by not spreading them out will leave you with sad, steamed cubes instead of crispy magic.
- I discovered that adding the taco seasoning before the sauce lets the spices bloom beautifully; any other order and it just tastes flat.
03 -
- Don’t crowd the potatoes—leave space for the heat to crisp up every surface.
- Taste and tweak your taco filling; a splash more tomato or a squeeze of lime can give it pop.