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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl - Your New Favorite Comfort Meal

Experience the Loaded Potato Taco Bowl, a hearty and customizable dish that replaces taco shells with crispy roasted potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes or sweet potatoes for a sweeter twist
  • 3 tablespoons Olive Oil for roasting
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Protein
  • 1 pound Ground Beef or Ground Turkey or black beans/tofu for vegetarian option
  • 1 packet Taco Seasoning
  • 1 cup Tomato Sauce
  • 1/4 cup Water
For the Toppings
  • 1 cup Shredded Cheddar or Mexican Blend Cheese use dairy-free cheese for lactose-free option
  • 2 cups Shredded Lettuce
  • 1 cup Diced Tomatoes
  • 1 large Avocado sliced or diced
  • 1/2 cup Sour Cream use plant-based sour cream for vegan option
  • 1/4 cup Chopped Cilantro
  • 2 stalks Sliced Green Onions
  • Optional Toppings Jalapeño slices, corn kernels, black beans, hot sauce, lime wedges

Equipment

  • oven
  • baking sheet
  • Skillet
  • Parchment paper
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dice the russet potatoes into bite-sized cubes. Toss them with olive oil, paprika, garlic powder, salt, and pepper.
  3. Spread the seasoned potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. In a skillet, heat olive oil over medium heat and cook the ground beef or turkey until browned, about 5-7 minutes.
  5. Add taco seasoning, tomato sauce, and water to the cooked meat and simmer for 5-7 minutes until thickened.
  6. Layer the bowls starting with roasted potatoes, followed by seasoned meat, and a sprinkle of shredded cheese.
  7. Top with shredded lettuce, diced tomatoes, avocado, sour cream, cilantro, and green onions.
  8. Drizzle lime juice or hot sauce on top before serving warm.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure potatoes are spaced out during roasting for crispiness. Store leftovers with toppings separate.

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