Loaded Potato Taco Bowl
A fun and delicious meal that combines the comfort of potatoes with bold taco flavors. Perfect for family dinners and customizable for everyone’s taste preferences.
Ingredients
Main Ingredients
- 4 medium potatoes Washed and diced into bite-sized pieces
- 1 lb ground beef Can substitute with turkey or a vegetarian option
- 1 packet taco seasoning Follow package instructions
- 1 cup salsa Use preferred variety
- 1 cup shredded cheese Choose favorite cheese
- 1 each avocado For guacamole
- to taste olive oil For tossing potatoes
- to taste salt
- to taste pepper
Optional Toppings
- to taste sour cream
- to taste green onions
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized pieces.
- Toss the potatoes in a large bowl with olive oil, salt, and pepper.
Cooking
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until crispy.
- While the potatoes are roasting, brown the ground beef in a skillet over medium heat.
- Add taco seasoning and follow package instructions.
- Prepare the guacamole by mashing the avocado and seasoning it with salt and lime juice.
Assembly
- Once the potatoes are done, assemble the bowls by placing a base of crispy potatoes, then adding the spiced beef, guacamole, salsa, and cheese on top.
- Add any additional toppings as desired and serve hot.
Notes
If you have leftovers, store components separately in airtight containers. The roasted potatoes will last for about 3-4 days in the fridge. Sprinkle cheese on the potatoes while they bake for extra flavor. Experiment with toppings like jalapeños or olives for added crunch.