Loaded Potato Taco Bowl (Print View)
Crispy roasted potatoes, seasoned taco filling, beans, corn, avocado and creamy sauce in a Tex‑Mex bowl.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based ground meat
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 1/4 cup tomato sauce
11 - 1/2 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 if frozen
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 1/4 cup sliced jalapeños, optional
19 - 1/4 cup chopped fresh cilantro
20 - 1/2 cup sour cream or Greek yogurt
# Method:
01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange the potatoes in a single layer on a baking sheet and roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp.
03 - While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or plant-based alternative and cook, breaking apart with a spatula, for 3 to 4 minutes until beginning to brown. Add the diced onion and minced garlic, cooking until the onion is soft, about 3 minutes.
04 - Stir in the taco seasoning, tomato sauce, and water. Reduce the heat and simmer for 5 to 7 minutes until the mixture thickens. Adjust salt to taste.
05 - Rinse and drain black beans, halve cherry tomatoes, dice avocado, and shred cheese if not already prepared.
06 - Divide the roasted potatoes evenly among four bowls. Top with taco filling, black beans, tomatoes, corn, shredded cheese, diced avocado, jalapeños if desired, and cilantro. Drizzle with sour cream or Greek yogurt.
07 - Serve immediately. Optional: garnish with lime wedges or add hot sauce as desired.
# Insider Tips:
01 -
- You get crispy potatoes and all your favorite taco toppings in one bowl—no tortilla flipping or mess.
- It easily adapts for vegetarians or anyone dodging gluten, making dinner drama-free.
02 -
- Letting the potatoes crowd the pan turns them soggy—I learned that after a few too many soft trays.
- Simmering the filling longer brings out a richer, deeper flavor you just can’t fake.
03 -
- Scrape the baking sheet with a sturdy spatula to gather every crispy potato bit—they’re the best bites.
- Layer warm ingredients first so the cheese melts just a little from the heat—irresistible.