Loaded Potato Taco Bowl (Print Version)
Crispy roasted potatoes topped with seasoned beef, fresh veggies, and zesty crema for a filling Tex-Mex inspired meal.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, diced into ½-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Taco Beef
07 - 1 lb ground beef
08 - 1 tbsp olive oil
09 - 1 small onion, finely diced
10 - 2 cloves garlic, minced
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - ½ tsp dried oregano
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp cayenne pepper
17 - ½ cup tomato sauce
18 - ¼ cup water
→ Toppings
19 - 1 cup shredded cheddar cheese
20 - 1 cup cherry tomatoes, halved
21 - 1 cup shredded lettuce
22 - ½ cup canned black beans, rinsed and drained
23 - ½ cup corn kernels
24 - 1 avocado, diced
25 - ¼ cup sliced green onions
26 - ¼ cup chopped cilantro
→ Crema
27 - ½ cup sour cream
28 - 1 tbsp lime juice
29 - ½ tsp ground cumin
30 - Salt, to taste
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 25–30 minutes, tossing halfway through cooking, until golden and crispy.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened.
05 - Add minced garlic and cook for 30 seconds. Add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
06 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne. Cook for 1 minute until fragrant.
07 - Add tomato sauce and water. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat.
08 - In a small bowl, whisk together sour cream, lime juice, cumin, and a pinch of salt to make the crema.
09 - Divide roasted potatoes among 4 bowls. Top with taco beef, cheddar cheese, tomatoes, lettuce, black beans, corn, avocado, green onions, and cilantro.
10 - Drizzle with crema and serve immediately.
# Expert Tips:
01 -
- The crispy roasted potatoes give you that satisfying crunch in every single bite without any frying
- Everything comes together in under an hour but tastes like it simmered all afternoon
- You can customize the toppings based on whatever needs using up in your crisper drawer
02 -
- Overcrowding your baking sheet is the fastest way to end up with steamed potatoes instead of crispy ones
- Letting the spices cook with the beef for a full minute before adding liquid makes a huge difference in depth
- The crema needs to be made right before serving because lime juice can break down the cream if it sits too long
03 -
- Cutting your potatoes into uniform ½ inch cubes ensures they all finish cooking at the same time
- Room temperature sour cream blends more smoothly into the crema without any lumps