Loaded Potato Taco Bowl (Printable version)
Crispy roasted potatoes topped with seasoned taco filling, beans, corn, avocado and crema — Tex‑Mex comfort in one bowl.
# What you'll need:
→ Roasted Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based meat
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 0.25 cup tomato sauce
11 - 0.5 cup water
12 - Salt, to taste
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels, cooked or thawed
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 0.25 cup sliced jalapeños, optional
19 - 0.25 cup chopped fresh cilantro
20 - 0.5 cup sour cream or Greek yogurt
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and crisp.
03 - Heat a large skillet over medium heat. Add ground beef or plant-based meat and cook for 3 to 4 minutes until browned. Add diced onion and minced garlic; sauté until onion softens, about 3 minutes.
04 - Stir in taco seasoning, tomato sauce, and water. Simmer on low heat for 5 to 7 minutes until the mixture thickens. Adjust salt as needed.
05 - Rinse black beans, halve the cherry tomatoes, dice avocado, shred cheese, and thinly slice jalapeños if using.
06 - Divide roasted potatoes evenly among four serving bowls. Top each with seasoned taco filling, black beans, tomatoes, corn, cheese, avocado, jalapeños, and cilantro. Drizzle with sour cream or Greek yogurt.
07 - Serve immediately, garnished with lime wedges if desired.
# Expert Tips:
01 -
- The combo of crispy potatoes and spiced taco filling is even better than youd expect (like home fries and tacos had a delicious secret meeting)
- I love that everyone can top their bowl just how they like it, perfect for picky eaters or weeknight flexibility
02 -
- Piling on too many wet toppings before serving can make the potatoes soggy (I learned this the first time, so now I always keep saucy stuff on the side)
- Roasting the potatoes in a super-hot oven, not crowded together, transformed them from merely good to impossible to stop eating
03 -
- Give the potatoes space on the pan; a crowded sheet makes them steam, not crisp
- Warm your bowls before assembling to help everything stay hot longer