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Loaded Potato Taco Bowl

Loaded potato taco bowls with crispy roasted Yukon gold cubes, seasoned ground beef, and Tex-Mex toppings. Oven-roasted potatoes turn golden and crunchy, then you layer beef, beans, corn, and melty cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

taco potatoes
  • 2 lb Yukon gold potatoes
  • 2 tbsp taco seasoning
  • 3 tbsp olive oil
taco beef
  • 1 lb ground beef
  • 1 taco seasoning Use 1 packet.
  • 1 4 cup water Measure 1/4 cup.
toppings
  • 1 can (15 oz) black beans Warm before assembling.
  • 1 cup corn kernels
  • 1.5 cup shredded cheddar Shred from a block for best melt.
  • 0.5 cup Sour cream
  • 0.5 cup pico de gallo
  • 0.5 avocado Slice or cube.
  • 0.25 cup jalapeño Slice.
  • 2 tbsp cilantro Chopped.
  • 1 lime Squeeze over the bowls.

Equipment

  • 1 sheet pan

Method
 

Roast the taco potatoes
  1. Preheat oven to 425F. Toss cubed Yukon gold potatoes with taco seasoning and olive oil until evenly coated.
  2. Spread potatoes in a single layer on a sheet pan. Roast for 25-30 minutes, stirring once halfway, until crispy and golden.
Simmer the taco beef
  1. Brown ground beef in a skillet over medium-high heat until no longer pink. Add taco seasoning and water, then simmer for 3 minutes.
Assemble loaded taco bowls
  1. Add crispy potato cubes to the bottom of each bowl. Top with taco beef, then spoon over warmed black beans and corn.
  2. Finish each bowl with shredded cheddar, sour cream, pico de gallo, avocado, jalapeño, and cilantro. Add a squeeze of lime right before serving.

Notes

Pro tip: Spread the potato cubes with space on the sheet pan so the edges crisp instead of steaming. Store leftovers in the fridge up to 3 days; reheat potatoes and beef separately for best texture. Freezing isn’t recommended because the toppings (especially avocado and sour cream) change texture. For a lighter option, swap half the cheddar for a reduced-fat shredded cheese and use plain Greek yogurt in place of sour cream.