Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes topped with spiced taco beef, beans, corn, avocado and crema for a satisfying Tex‑Mex bowl.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based meat alternative
07 - 1 small onion, diced
08 - 3 garlic cloves, minced
09 - 1 tablespoon taco seasoning
10 - 1/4 cup tomato sauce
11 - 1/2 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 - 1/4 cup sliced jalapeños, optional
19 - 1/4 cup fresh cilantro, chopped
20 - 1/2 cup sour cream or plain Greek yogurt
# Directions:
01 - Preheat oven to 425°F.
02 - Toss diced russet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange potatoes evenly on a baking sheet in a single layer.
03 - Roast potatoes in the oven for 25 to 30 minutes, turning halfway through, until golden brown and crispy.
04 - While potatoes bake, heat a large skillet over medium heat. Cook ground beef or plant-based alternative for 3 to 4 minutes until browned. Add diced onion and minced garlic; sauté until soft, about 3 minutes.
05 - Stir in taco seasoning, tomato sauce, and water. Reduce heat and simmer for 5 to 7 minutes, until mixture is thickened. Adjust salt to taste.
06 - Rinse and drain black beans. Halve cherry tomatoes. Dice avocado. Shred cheese if needed.
07 - Divide roasted potatoes among four serving bowls. Top each with taco filling, black beans, cherry tomatoes, corn, shredded cheese, diced avocado, jalapeños if using, and cilantro. Drizzle with sour cream or Greek yogurt.
08 - Serve immediately. Lime wedges or hot sauce may be added if desired.
# Expert Tips:
01 -
- Roasted potatoes soak up every saucy, spicy topping and never go soggy—a secret I wish I&d known sooner.
- You can build each bowl exactly the way you like, making dinner feel like a fun event instead of a chore.
02 -
- Don&t crowd the baking sheet or your potatoes will steam instead of crisp; use two pans if needed.
- Simmer the taco filling uncovered so it thickens and clings to the potatoes instead of running to the bottom.
03 -
- Lining the baking sheet with parchment makes cleanup a breeze and helps prevent sticking.
- A dollop of salsa verde instead of sour cream takes the flavors up another notch.