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Loaded Mexican-style Loaded Taco Potato Bowl with roasted potato cubes, melted cheddar cheese, guacamole, sour cream, diced red peppers, chopped green onions, and fresh cilantro in a white bowl.

Loaded Taco Potato Bowl

Crispy roasted potatoes meet savory taco meat and fresh toppings in this comforting, crave-worthy bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 557
Ingredients Method Nutrition Notes

Ingredients
  

  • 3.5 lbs Yukon potatoes washed and cut into small cubes
  • 1 tablespoon smoked paprika for smoky flavor
  • 2 teaspoons ground cumin adds warmth
  • 1 teaspoon chili powder mild heat
  • 1 teaspoon garlic powder aromatic
  • 1 teaspoon onion powder savory depth
  • 1 teaspoon dried oregano herbal note
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper freshly ground
  • Oil spray for roasting
  • 1.5 lbs ground beef lean, 80/20 for flavor
  • 2 garlic cloves crushed
  • 1 teaspoon paprika for taco seasoning
  • 1 tablespoon ground cumin spice
  • 1 teaspoon garlic powder extra flavor
  • 1 teaspoon onion powder aromatic
  • ½ cup water to moisten meat
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper freshly ground
  • 1 cup shredded Mexican cheese for topping
  • ½ cup sour cream for topping
  • 2 large tomatoes diced for pico de gallo
  • ½ medium red onion finely chopped for pico de gallo
  • ½ jalapeno seeds removed and minced
  • ½ cup fresh cilantro chopped
  • 2 tablespoons lime juice freshly squeezed
  • 2 medium avocados ripe
  • 3 tablespoons pico de gallo for guacamole
  • 1 teaspoon crushed garlic for guacamole
  • Salt and pepper to taste for guacamole

Method
 

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Dice the Yukon potatoes into small, even cubes.
  3. In a large bowl, toss the potatoes with smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper until fully coated.
  4. Spread the potatoes evenly on the prepared baking sheet and lightly spray with oil.
  5. Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
  6. While the potatoes roast, heat a skillet over medium-high heat and add the ground beef. Cook, breaking apart with a spoon, until browned.
  7. Add the crushed garlic to the meat and cook for 1 minute.
  8. Stir in paprika, cumin, garlic powder, onion powder, salt, pepper, and water. Simmer for 3–4 minutes until meat is coated and slightly saucy.
  9. In a medium bowl, combine diced tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix gently and set aside.
  10. In another bowl, mash the avocados until smooth. Stir in 3 tablespoons of pico de gallo, crushed garlic, salt, and pepper. Adjust seasoning to taste.
  11. Assemble the bowls by layering roasted potatoes as the base, followed by taco meat, cheese, sour cream, pico de gallo, and guacamole.
  12. Serve immediately while warm, optionally garnished with extra cilantro or lime wedges.

Nutrition

Serving: 1 ServingCalories: 557kcalCarbohydrates: 13gProtein: 32gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 121mgSodium: 430mgPotassium: 1079mgFiber: 6gSugar: 3gVitamin A: 2288IUVitamin C: 23mgCalcium: 84mgIron: 6mg

Notes

These loaded taco potato bowls are perfect for weeknights or any time you crave a hearty, flavorful meal. The mix of crispy potatoes, savory taco meat, and fresh toppings makes every bite irresistible.

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