Cheesy Fiesta Potato and Beef Bowls
This Loaded Taco Potato Bowl combines crispy roasted potatoes with juicy taco-seasoned ground beef, salsa, melty cheese, and fresh taco toppings for a hearty, high-protein dinner. It's an easy, family-friendly recipe that's packed with bold flavor and perfect for weeknight meals.
Servings 4
Calories 422kcal
Ingredients
For the seasoned potatoes
- 1 1/2 lb yukon gold or russet potatoes, diced ½-inch
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper
For the beef
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup salsa
Toppings
- Choice of nacho cheese sauce
- Sour cream
- Diced tomatoes or pico de gallo
- Shredded lettuce, optional
- Pickled Jalapeños
- Green onions
- Hot sauce, optional
Instructions
- Preheat the oven to 425℉.
- Add the diced potatoes to a large bowl along with the olive oil and potato seasonings. Toss well until the potatoes are evenly coated, then spread them in an even layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy
- While the potatoes are roasting, preheat a large skillet over medium heat. Once hot, add the ground beef and cook for 7-10 minutes, breaking the meat apart as it cooks, until fully browned and cooked through.
- Once the beef is cooked, stir in the seasoning and salsa. Let it simmer for 2–3 minutes until saucy and the flavors come together. Taste and add additional salt if needed.
- Now it’s time to assemble. To each bowl, add some romaine lettuce (optional), a layer of crispy potatoes, the taco meat, and a generous drizzle of nacho cheese and sour cream. Top with sliced green onions, pico de gallo, sliced jalapeños, and your favorite hot sauce. Enjoy!
Nutrition
Calories: 422kcal | Carbohydrates: 35g | Protein: 30g | Fat: 19g | Fiber: 5g