Description
Loaded Potato Taco Bowl: Crispy potatoes, savory ground beef, gooey cheese, and zesty taco toppings. Quick, comforting, crowd-pleasing meal!
Ingredients
Scale
- 4 large russet potatoes (about 2½ pounds/1.1 kg), washed and cubed
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) paprika
- ½ teaspoon (2.5 g) salt
- 1 pound (450 g) ground beef (80/20 preferred for flavor)
- 1 packet (1 oz/28 g) taco seasoning or 2 tablespoons homemade blend
- ¼ cup (60 ml) water
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (240 g) sour cream
- 1 cup (150 g) diced tomatoes
- 1 cup (150 g) black beans, rinsed and drained
- ½ cup (80 g) corn kernels
- ½ cup (75 g) diced red onion
- 1 avocado, sliced
- ¼ cup (10 g) chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional)
- 2 cups (40 g) crushed tortilla chips
Instructions
- Step 1: Preheat the Oven and Prepare Potatoes Preheat the oven to 425°F (220°C). Cut 4 large russet potatoes into 1-inch cubes and toss in a bowl with olive oil, garlic powder, paprika, and salt. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.
- Step 2: Cook the Taco Meat Brown 1 pound of ground beef in a skillet over medium-high heat. Add taco seasoning and water, then simmer for 5 minutes until absorbed.
- Step 3: Prepare Toppings Shred cheddar cheese, dice tomatoes and onions, slice jalapeños, and chop cilantro. Slice avocado.
- Step 4: Assemble the Loaded Potato Taco Bowls In serving bowls, layer crispy potatoes, taco meat, cheese, beans, corn, tomatoes, onions, avocado, sour cream, cilantro, jalapeños, and crushed tortilla chips.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 680 calories per serving
- Sugar: 7 grams
- Sodium: 850 mg
- Fat: 36 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 8 grams
- Protein: 28 grams
- Cholesterol: 105 mg