If you love tacos and potatoes, you’re in for a treat with this Loaded Taco Potato Bowl. It combines crispy roasted potatoes with all your favorite taco toppings for a delicious and filling meal. I love me some potatoes and this one definitely hits the spot. Perfect for busy weeknights, this dish comes together in just over 30 minutes and is sure to become a family favorite. It’s also great for meal prep and has great macros!
If you love this twist on tacos check out my Taco Hash Browns!
Why You’ll Love This Loaded Potato Taco Bowl Recipe
Quick and Easy: This recipe is ready in a little over 30 minutes, making it an ideal option for those hectic evenings.
Customizable: You can easily swap ingredients to suit your taste or dietary needs.
Packed with Flavor: With taco-seasoned ground beef, and a variety of toppings, every bite is bursting with delicious flavors.
Loaded Potato Taco Bowl Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
Potatoes
- 3.5 lbs Yukon potatoes: Washed and cut into bite-sized pieces.
- 1 tbsp smoked paprika: Adds a smoky depth to the potatoes.
- 2 tsp cumin: For a warm, earthy flavor.
- 1 tsp chili powder: Brings a hint of spice to the dish.
- 1 tsp garlic powder: Enhances the savory notes.
- 1 tsp onion powder: Complements the garlic and spices.
- 1 tsp oregano powder: Adds a touch of herbal freshness.
- 1 tsp salt: Bring out the flavor.
- Oil spray: To ensure the potatoes roast to crispy perfection.
Taco Meat: You can also replace the seasonings below with your favorite taco seasoning. I just like the taste of my own 🙂
- 1.5 lbs ground meat: Beef, turkey, or chicken – your choice!
- 2 crushed garlic cloves: Adds aromatic flavor to the meat.
- 2 tbsp tomato paste: Adds richness.
- 1 tsp paprika: For a subtle heat.
- 1 tbsp cumin: A classic taco spice.
- 1 tsp garlic powder: For added depth.
- 1 tsp onion powder: Balances the garlic.
- 1/2 cup water: Helps create a saucy, well-seasoned meat mixture.
- ½ tsp salt: Or to taste.
- 1/4 tsp black pepper: Or to taste.
For the Pico de Gallo
- 2-3 tomatoes: Diced and fresh.
- ½ medium white onion: Finely chopped.
- ½ jalapeno: Seeded and finely chopped for a little kick.
- ½ cup cilantro: Chopped, adds a burst of freshness.
- 2 tbsp lime juice: For a tangy zest.
- ½ tsp salt: To enhance the flavors.
- 1/4 tsp black pepper: Or to taste.
For the Guacamole
- 2 medium avocados: Mashed to creamy perfection.
- ⅓ cup pico de gallo: Adds texture and flavor.
- 1 tsp crushed garlic or roasted garlic: For a flavorful punch.
- Salt and pepper: To taste.
Toppings
- Mexican cheese: Shredded, for a melty, cheesy topping.
- Sour cream: Creamy and cool, balances the spices.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
Prepare the Potatoes:
- Preheat your oven to 450°F (230°C).
- Dice your potatoes into small cubes.
- In a large bowl, toss the Yukon potatoes with smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet lined with parchment paper in a single layer and spray with oil. Roast for 25-30 minutes, until the potatoes are golden brown and crispy.
Cook the Taco Meat:
- While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon.
- Add the crushed garlic and cook for 1 minute. Add in the paprika, cumin, garlic powder, onion powder, salt, and pepper. Add in the water. Simmer for 3-4 minutes until the meat is well-coated with the spices and slightly saucy.
Prepare the Pico de Gallo:
- In a medium bowl, combine the diced tomatoes, chopped onion, jalapeno, cilantro, lime juice, salt and pepper. Mix well and set aside.
Make the Guacamole:
- In a separate bowl, mash the avocados until smooth. Stir in the pico de gallo, crushed garlic, salt, and pepper. Adjust seasoning to taste.
Assemble the Taco Bowls:
- In a large bowl, start with a base of roasted potatoes. Top with a generous scoop of taco meat, followed by cheese, sour cream, pico de gallo and guacamole.
Serve and Enjoy:
- Serve the taco bowls immediately while warm, garnished with extra cilantro or lime wedges if desired.
Substitutions and Variations
Protein: Use ground turkey or chicken for a lighter option.
Potatoes: Sweet potatoes or russet potatoes work great as substitutes.
Cheese: Try cheddar or pepper jack cheese for a different flavor.
What to Serve with Loaded Taco Potato Bowl
Tortilla Chips: Serve with extra guacamole or salsa on the side.
Fresh Salad: A crisp green salad with a tangy dressing pairs well with the hearty taco bowls.
These Loaded Taco Potato Bowls are a delicious and versatile meal that will quickly become a favorite in your household. With crispy roasted potatoes, flavorful taco meat, and all the best toppings, it’s the perfect dish for busy weeknights or any time you crave something hearty and satisfying.
FAQ
Can I use sweet potatoes instead of Yukon potatoes?
Absolutely! Sweet potatoes will add a slightly sweet contrast to the savory taco toppings.
What other toppings can I add?
Feel free to add sliced jalapenos, black beans, corn, or any of your favorite taco toppings.
Can I make this dish vegetarian?
Yes, substitute the ground meat with a plant-based alternative or use black beans and roasted vegetables as the base.
Loaded Taco Potato Bowls
Equipment
Ingredients
- Mexican cheese
- Sour cream
Potatoes
- 3.5 lbs Yukon potatoes washed
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano powder
- 1 tsp salt
- 1/4 tsp black pepper
- Oil spray
Taco meat
- 1.5 lbs ground beef
- 2 crushed garlic cloves
- 1 tsp paprika
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup water
- ½ tsp salt or salt to taste
- 1/4 tsp black pepper
Pico de gailo
- 2 large tomatoes
- ½ medium red onion
- ½ jalapeno seeds removed
- ½ cup cilantro chooped
- 2 tbsp lime juice
- ½ tsp salt
- 1/4 tsp black pepper
Guacamole
- 2 medium Avocados
- ⅓ cup pico de gailo
- 1 tsp crushed garlic
- Salt and pepper to taste
Instructions
Prepare the Potatoes
- Preheat your oven to 450°F
- Dice your potatoes into small cubes.
- In a large bowl, toss the Yukon potatoes with smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano powder, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet lined with parchment paper in a single layer and spray with oil. Roast for 25-30 minutes, until the potatoes are golden brown and crispy.
Cook the Taco Meat
- While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon.
- Add the crushed garlic and cook for 1 minute. Add the paprika, cumin, garlic powder, onion powder, water, salt and pepper. You can also sub for your favorite taco seasoning. Add the water. Simmer for 3-4 minutes until the meat is well-coated with the spices and slightly saucy.
Prepare the Pico de Gallo
- In a medium bowl, combine the diced tomatoes, chopped onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well and set aside.
Make the Guacamole
- In a separate bowl, mash the avocados until smooth. Stir in the pico de gallo, crushed garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Taco Bowls
- In a large bowl, start with a base of roasted potatoes. Top with a generous scoop of taco meat, followed by cheese, sour cream, pico de gallo and guacamole.
Serve and Enjoy
- Serve the taco bowls immediately while warm, garnished with extra cilantro or lime wedges if desired.
Thank you for sharing!