Loaded Potato Taco Bowl – Easy Mexican-Inspired Dinner Recipe
Loaded potato taco bowls are the ultimate comfort food with a Mexican twist! Crispy potatoes are layered with seasoned ground beef, melted cheese, salsa, sour cream, and fresh toppings for a hearty, flavorful dish. Perfect for weeknight dinners, family meals, or casual entertaining.
Equipment
- Baking sheet
- Mixing bowls
- Skillet
- Cutting board & knife
- Spatula
- Oven & stovetop
Ingredients
- 2 lbs russet or Yukon gold potatoes, cubed
- 3 tbsp olive oil
- 2 tsp taco seasoning (plus extra for meat)
- 1 lb ground beef, chicken, or turkey
- 1 cup shredded cheddar cheese
- 1 cup pico de gallo (or salsa)
- 1 cup guacamole
- ½ cup sour cream
- Fresh cilantro & jalapeños (for garnish)
- Lime wedges (optional)
Instructions
- Roast Potatoes: Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, salt, pepper, and taco seasoning. Spread on baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
- Cook Meat: In skillet, brown ground protein. Drain excess fat. Add taco seasoning and a splash of water, simmer until thickened.
- Prepare Toppings: Dice tomatoes, onions, and cilantro for pico de gallo. Mash avocados with lime juice for guacamole. Grate cheese.
- Assemble Bowls: Layer roasted potatoes at the base. Top with taco meat, cheese, salsa, guacamole, and sour cream.
- Garnish & Serve: Add cilantro, jalapeños, and lime wedges. Serve immediately while potatoes are crisp.
Notes
- Roast potatoes at high heat for maximum crunch.
- Drain salsa or toppings to avoid sogginess.
- Customize with beans, corn, or vegetarian protein.
- Assemble bowls fresh—store components separately for meal prep.
- Double the recipe for parties; mini bowls make great appetizers.