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Loaded Potato Taco Bowl

A hearty, high-protein meal featuring crispy roasted potatoes topped with seasoned taco meat, melted cheddar cheese, fresh avocado, pico de gallo, and sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 large Yukon gold or Russet potatoes diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 pinch salt and black pepper to taste
Taco Meat
  • 1 lb lean ground beef or turkey
  • 0.5 cup dark red kidney beans canned, rinsed and drained
  • 2 tbsp taco seasoning
  • 0.25 cup water or beef broth
Toppings
  • 1 cup sharp cheddar cheese shredded
  • 1 large avocado diced
  • 0.5 cup pico de gallo fresh
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped

Equipment

  • Baking sheet
  • Large Skillet
  • Cutting board
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast potatoes for 30-35 minutes, flipping halfway through, until golden and crispy.
  4. In a large skillet over medium-high heat, brown the ground beef or turkey (about 7-9 minutes). Drain excess fat.
  5. Add taco seasoning, water (or broth), and kidney beans to the meat. Simmer for 3-5 minutes until the sauce thickens.
  6. Divide the roasted potatoes into bowls. Top immediately with hot taco meat and shredded cheese so it melts.
  7. Garnish bowls with diced avocado, pico de gallo, sour cream, and cilantro. Serve immediately.

Notes

For meal prep, store potatoes, meat, and cold toppings in separate containers. Reheat the potatoes in an air fryer to restore crispiness.