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A Loaded Potato Taco Bowl with seasoned ground beef, crispy potatoes, and fresh pico de gallo, drizzled with a smoky chipotle-lime crema.

Loaded Potato Taco Bowl

Rebecca Blumer
Enjoy the ultimate comfort food mashup! This Loaded Potato Taco Bowl features crispy roasted potatoes, savory seasoned ground beef, and all your favorite toppings for a hearty and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking time (optional) 30 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American, Tex-Mex
Servings 4 servings
Calories 485 kcal

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing Bowl

Ingredients
 

  • 2 lbs potatoes
  • 1 lb ground beef
  • 1/2 cup frozen corn
  • 1 tbsp chili powder (or to taste)
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 1/4 tsp pepper
  • 1/2 cup water

Toppings (optional):

  • 1/2 cup shredded cheddar
  • 1/2 cup guacamole
  • pico de gallo
  • sour cream

Instructions
 

Prep the Potatoes

  • Preheat your oven to 425°F (220°C). Wash and peel the potatoes, then cut them into roughly 1-inch chunks.
  • For extra crispy potatoes (optional), place the cut potatoes in a large bowl of cold water and let them soak for 20-30 minutes. Drain them well and pat completely dry with paper towels.

Roast the Potatoes

  • In a bowl, toss the dried potato chunks with 1 tablespoon of oil, about half the chili powder, and a pinch of salt until evenly coated.
  • Spread the potatoes in a single, even layer on a baking sheet. Roast for 20-25 minutes, turning halfway through, until the edges are golden brown and the centers are tender.

Cook the Taco Filling

  • While the potatoes are roasting, heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic, and pepper, and toast for 30 seconds until fragrant.
  • Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through.
  • Stir in the frozen corn and water. Bring to a simmer, then cover the skillet and let it cook for 5 minutes until the corn is heated through and the liquid has slightly reduced.

Assemble the Bowls

  • To build the bowls, start with a layer of hot roasted potatoes. Spoon the seasoned beef and corn mixture over the top.
  • Finish with your desired toppings, such as shredded cheddar cheese, guacamole, pico de gallo, and a dollop of sour cream. Serve immediately.

Notes

Crispy Potato Tip: For the best texture, don't skip drying the potatoes thoroughly after washing or soaking. Roast them in a single, uncrowded layer at high heat to ensure they get crispy instead of steaming.
Flavor Boost: Toasting the spices in the hot skillet for about 30 seconds before adding the meat is a simple trick that 'blooms' them, creating a deeper, more aromatic taco flavor.
Storage Instructions: For best results, store leftover potatoes, taco meat, and toppings in separate airtight containers in the refrigerator for up to 4 days. This prevents the potatoes from becoming soggy.
Recipe Variations: Feel free to swap the ground beef for ground turkey for a leaner option. For a vegetarian bowl, replace the meat with black beans, pinto beans, or lentils.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 22gFat: 25gSaturated Fat: 9gCholesterol: 80mgSodium: 550mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 3IUVitamin C: 15mgCalcium: 4mgIron: 15mg
Keyword ground beef bowl, potato taco bowl
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