Loaded Potato Taco Bowl (Print View)
Crispy potatoes, seasoned beef, fresh toppings, and zesty crema come together in this satisfying Tex-Mex inspired bowl.
# What You'll Need:
→ 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
→ Lime Crema
27 - ½ cup sour cream
28 - 1 tbsp lime juice
29 - ½ tsp ground cumin
30 - Salt, to taste
# Step-by-Step Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl until evenly coated.
03 - Spread seasoned potatoes evenly on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until golden brown 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 until fragrant. Add ground beef, breaking it apart with a spoon, and cook for 5–7 minutes until fully browned.
06 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne pepper. Cook for 1 minute until spices become fragrant.
07 - Pour in tomato sauce and water. Reduce heat and simmer for 5 minutes, stirring occasionally, until sauce thickens. Remove from heat.
08 - Whisk together sour cream, lime juice, ground cumin, and a pinch of salt in a small bowl until smooth and well combined.
09 - Divide roasted potatoes among 4 bowls. Layer with taco beef, cheddar cheese, cherry tomatoes, lettuce, black beans, corn, avocado, green onions, and cilantro.
10 - Drizzle lime crema over each bowl. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- You get that perfect texture contrast between crispy roasted potatoes and seasoned beef that makes every bite exciting
- The assembly line style means everyone can customize their own bowl exactly how they like it
02 -
- Dont crowd your potatoes on the baking sheet or theyll steam instead of roast and youll miss out on that crispy texture
- Let the beef simmer uncovered so the sauce reduces and thickens properly instead of staying watery
03 -
- Use a rimmed baking sheet to keep those seasoned potato cubes from escaping while you toss them halfway through roasting
- Warm your crema slightly if it's too cold from the fridge, it drizzles more beautifully