Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes topped with seasoned beef, fresh vegetables, cheese, and tangy lime crema for a hearty Tex-Mex inspired meal.
# What You'll Need:
→ 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
→ 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
→ 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
→ Crema
27 - ½ cup sour cream
28 - 1 tbsp lime juice
29 - ½ tsp ground cumin
30 - Salt to taste
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 25-30 minutes, tossing halfway through, until golden and crispy.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
05 - Add minced garlic and cook for 30 seconds. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
06 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne. Cook for 1 minute until fragrant.
07 - Add tomato sauce and water. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat.
08 - In a small bowl, whisk together sour cream, lime juice, cumin, and a pinch of salt until smooth.
09 - Divide roasted potatoes among 4 bowls. Top with taco beef, cheddar cheese, tomatoes, lettuce, black beans, corn, avocado, green onions, and cilantro.
10 - Drizzle with crema and serve immediately.
# Tips from dashanddishes:
01 -
- Everything you love about loaded nachatos but with crispy roasted potatoes instead of chips for a more satisfying meal
- The perfect balance of hearty potatoes seasoned beef and fresh toppings that never gets boring
02 -
- Cut your potatoes into uniform ½-inch cubes so they roast evenly. Larger pieces stay raw inside while smaller ones burn too quickly.
- Don't crowd the baking sheet or the potatoes will steam instead of roast. Use two sheets if needed.
- Let the beef mixture cool slightly before assembling or the cold toppings will wilt instantly.
03 -
- Pat your diced potatoes dry with a clean towel before tossing with oil and spices for extra crispy results
- Taste your taco beef mixture before adding the salt especially if using store-bought taco spices which can be salty