30 Minutes Loaded Potato Taco Bowl
Satisfy your weeknight cravings with this hearty, 30-minute loaded potato taco bowl. This dish perfectly balances crispy, seasoned roasted potatoes with savory ground beef, creating a comforting alternative to traditional taco night. It is effortless to assemble, uses simple sheet pan techniques for minimal cleanup, and is fully customizable with your favorite fresh toppings like creamy avocado, crisp lettuce, and zesty cilantro. A crowd-pleasing, gluten-free meal that is ready in no time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Quick Dinner
- Method: Roasting and Sautéing
- Cuisine: Mexican-American Fusion
- Diet: Gluten-Free
Ingredients
2 pounds russet potatoes, diced
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef or turkey
2 tablespoons taco seasoning
1/2 cup tomato sauce
1/4 cup water
1 cup shredded cheddar or Mexican blend cheese
1 cup shredded lettuce
1 cup diced tomatoes
1 sliced avocado
1/2 cup sour cream
Fresh cilantro and green onions for garnish
Instructions
Preheat your oven to 425°F (220°C).
Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper on a large sheet pan.
Roast the potatoes for 20 minutes or until golden and crispy, tossing halfway through.
While potatoes roast, heat a skillet over medium-high heat and brown the ground meat.
Stir in the taco seasoning, tomato sauce, and water; simmer for 5 minutes until the sauce thickens.
Once ingredients are ready, assemble the bowls by placing a hearty portion of crispy potatoes at the base.
Top with the seasoned meat mixture and a sprinkle of shredded cheese.
Add your desired amount of lettuce, tomatoes, avocado, sour cream, and fresh herbs to finish.
Notes
You can swap russet potatoes for sweet potatoes for a slightly different flavor profile. For an extra kick, add chopped jalapeños. Store leftovers in an airtight container for up to 3 days, but reheat the potatoes separately to maintain crispiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg