Loaded Potato Taco Bowl

Why You’ll Love This Recipe

I love how this recipe combines crispy roasted potatoes with the bold flavors of tacos. It’s like having comfort food and a fiesta all in one bowl. It’s also super versatile—I can add or swap out toppings depending on what I have on hand. It works great for meal prep, family dinners, or casual gatherings. Plus, it’s gluten-free and totally customizable for different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4-5 large Russet or Yukon Gold potatoes, cubed

• 3 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 pinch salt and pepper, to taste

• 1 lb ground beef

• 1 packet taco seasoning

• 0.5 cup red onion, diced

• 2 cloves garlic, minced

• 1 cup cheddar cheese, shredded

• 1 cup cherry tomatoes, halved

• 0.5 cup corn, canned or roasted

• 0.5 cup black beans, rinsed

• 1 large avocado, sliced or cubed

• 0.5 cup sour cream

• 0.25 cup fresh cilantro, chopped

Directions

1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

2. I toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper, then spread them out evenly on the baking sheet.

3. I roast the potatoes for 35-40 minutes, turning them halfway through, until they’re crispy and golden.

4. While the potatoes are roasting, I sauté the ground beef and half of the diced red onion in a skillet over medium heat until the beef is browned.

5. I add the minced garlic, taco seasoning, and water according to the packet instructions and let it simmer for 5 minutes.

6. Once the potatoes are done, I divide them into bowls, top with the hot beef mixture, and immediately sprinkle on the shredded cheese so it melts.

7. I finish by adding corn, black beans, cherry tomatoes, the rest of the red onion, avocado, sour cream, and chopped cilantro. Lime wedges on the side are a great final touch.

Servings and timing

This recipe makes 4 servings and takes about 1 hour from start to finish, including prep and cooking time.

Variations

I like switching things up depending on my mood or pantry:

• Swap ground beef for ground turkey, chicken, or a plant-based meat alternative.

• Use sweet potatoes instead of regular potatoes for a different flavor twist.

• Add sliced jalapeños for heat, or a drizzle of hot sauce or chipotle mayo.

• Make it dairy-free by skipping the cheese and sour cream or using plant-based alternatives.

storage/reheating

If I have leftovers, I store each component separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the potatoes and beef in the microwave or oven, then assemble the bowls fresh with the cold toppings like avocado and sour cream right before eating. That way everything tastes just as good as the first time.

FAQs

How can I make this vegetarian?

I skip the ground beef and use seasoned black beans, lentils, or a meat substitute like crumbled tofu or tempeh for a tasty vegetarian version.

Can I prepare this in advance?

Yes, I roast the potatoes and cook the beef ahead of time, then store them separately. When it’s time to eat, I just reheat and assemble with fresh toppings.

What’s the best potato type for this recipe?

I usually use Russet or Yukon Gold potatoes because they roast up perfectly crisp on the outside and fluffy on the inside.

Can I use frozen corn instead of canned?

Absolutely. I just thaw and drain the frozen corn—or even better, roast it in a pan for extra flavor before adding it to the bowl.

Is this recipe gluten-free?

Yes, as long as I make sure the taco seasoning is gluten-free, everything else in this recipe naturally avoids gluten.

Conclusion

This Loaded Potato Taco Bowl brings together the best of both comfort food and taco night in a fresh, customizable way. I love how easy it is to make and how satisfying every bite feels. Whether I’m feeding the family or meal-prepping for the week, it’s a reliable, delicious go-to that always hits the mark.

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