Hearty Loaded Potato Taco Bowls with crispy roasted potatoes, savory taco meat, and fresh toppings. A satisfying, high-protein meal perfect for busy weeknights.
★★★★★
5 from 1 review
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Calories350 kcal
📝 Ingredients
👩🍳 Instructions
1
Preheat oven to 425°F (220°C). In a large bowl, toss diced potatoes with 2 tbsp olive oil, smoked paprika, garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread potatoes in a single layer on a large baking sheet (use two if needed) and roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
2
While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3
Add ground beef to the skillet, breaking it up. Cook until completely browned, 5-7 minutes. Drain any excess grease. Stir in taco seasoning and ½ cup water/broth. Bring to a simmer and cook for 2-3 minutes until sauce thickens slightly. Reduce heat to low to keep warm.
4
In a small bowl, whisk sour cream with ¼ cup milk/water (if thinning) until smooth. Prepare all fresh toppings (diced tomato, corn, black beans, chopped cilantro, sliced green onions).
5
Divide roasted potatoes among serving bowls. Top with seasoned taco meat, then layer with fresh toppings. Finish with a generous drizzle of thinned sour cream. Serve immediately.
💡 Notes
For extra crispy potatoes, parboil them for 5-7 minutes before roasting, then pat completely dry. This recipe is excellent for meal prep; store cooked potatoes and meat separately and assemble bowls just before eating. Leftovers can be stored in airtight containers for 3-4 days in the refrigerator.
