Loaded Potato Taco Bowl Recipe – Easy Weeknight Dinner Idea
This loaded potato taco bowl recipe is a fun twist on taco night. Crispy roasted potatoes are topped with seasoned beef, cheese, salsa, and fresh toppings for a hearty, flavorful meal perfect for family dinners or quick weeknight cooking.
Equipment
- Large baking sheet
- Mixing bowls
- Skillet or sauté pan
- Wooden spoon
- Serving bowls
Ingredients
For the Potatoes:
- 2 lbs russet or Yukon gold potatoes, cubed
- 3 tbsp olive oil
- 2 tbsp taco seasoning
- Salt & pepper to taste
For the Protein:
- 1 lb ground beef, chicken, pork, or plant-based substitute
- 2 tbsp taco seasoning
- 1 tbsp olive oil
Toppings:
- 2 cups shredded lettuce
- 1 cup salsa
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or crema
- 1 cup guacamole
- Optional: jalapeños, corn, black beans, pickled onions, cilantro, lime wedges
Instructions
- Prepare Potatoes: Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, taco seasoning, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Cook Protein: Heat olive oil in a skillet. Add ground meat or plant-based protein. Stir in taco seasoning and cook until browned and fully cooked (8–10 minutes).
- Prepare Toppings: While potatoes and protein cook, ready your toppings—shred lettuce, grate cheese, and prepare salsa, guacamole, and sour cream.
- Assemble Bowls: Start with a base of crispy potatoes. Add protein, then layer toppings for color and texture.
- Finish & Serve: Garnish with cilantro, lime wedges, or pickled onions. Serve immediately for crisp potatoes and fresh toppings.
Notes
- Potato Choice: Russets crisp best, Yukon Golds add creaminess, and red potatoes hold shape well.
- Protein Options: Ground beef is classic, but chicken, pork, or plant-based alternatives work beautifully.
- Make-Ahead Tip: Roast potatoes and cook protein ahead, then reheat in oven/skillet. Assemble with fresh toppings just before serving.
- Flavor Boost: Add jalapeños or hot sauce for spice, or swap potatoes for cauliflower for a low-carb version.