Description
This loaded potato taco bowl is a hearty and flavor-packed meal featuring crispy roasted russet potatoes combined with seasoned taco meat and topped with cheddar cheese, sour cream, fresh lettuce, tomatoes, and optional garnishes like salsa and avocado for a satisfying Mexican-inspired main dish.
Ingredients
Potatoes
- 3 cups russet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Meat and Seasoning
- 1 pound ground beef or turkey
- 1 packet taco seasoning
Toppings
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup lettuce, shredded
- ½ cup tomatoes, diced
- Optional: salsa, avocado, green onions
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the potatoes.
- Season Potatoes: In a mixing bowl, toss the diced russet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Roast Potatoes: Spread the seasoned potatoes on a baking sheet and roast in the preheated oven for 25–30 minutes, flipping halfway through to ensure even browning and crispiness.
- Cook Meat: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or turkey until browned. Add the taco seasoning and follow the package instructions to mix thoroughly and cook until flavors meld.
- Assemble Bowls: Once potatoes and meat are cooked, build each bowl by layering roasted potatoes, seasoned taco meat, shredded cheddar cheese, shredded lettuce, diced tomatoes, and your choice of optional toppings like salsa, avocado, and green onions.
- Serve: Serve the loaded potato taco bowls warm, accompanied by sour cream and additional salsa if desired.
Notes
- For a vegetarian option, substitute the ground meat with black beans.
- Enhance flavor by drizzling with queso or chipotle sauce.
- Adjust seasoning levels according to personal preference for spice and saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
