If tacos and potatoes had a baby, it would be this Loaded Taco Potato Bowl, and let me tell you, it’s a very delicious baby. Crispy, golden roasted potatoes piled high with your favorite taco toppings? Yes, please. It’s hearty, satisfying, and on the table in under 30 minutes. I make this when I’m craving comfort food but still want to feel like I kinda have my life together.
Obsessed with taco mashups? Check out my Taco Hash Browns (basically breakfast meets fiesta) or my yummy Taco Salad bowl.
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Why You'll Love This Recipe
Quick and Easy: Ready in just a little over 30 minutes, this one’s perfect for those hectic, “what’s-for-dinner” kind of nights.
Totally Customizable: Don’t like sour cream? Skip it. Want to go meatless? Sub in black beans or spicy tofu. This bowl is super flexible and plays nice with whatever you’ve got.
Packed with Flavor: Between the crispy potatoes, taco-seasoned ground beef, and that irresistible variety of toppings, every bite is a flavor bomb. It's taco night—but with a cozy, potato-y twist.
Changed your mind? Sure, we can switch it up with an easy to make Beef Vermicelli bowl instead.
Loaded Potato Taco Bowl Video
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Loaded Potato Taco Bowl Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
Potatoes
- Yukon potatoes: Washed and cut into bite-sized pieces.
- Smoked paprika: Adds a smoky depth to the potatoes.
- Cumin: For a warm, earthy flavor.
- Chili powder: Brings a hint of spice to the dish.
- Garlic powder: Enhances the savory notes.
- Onion powder: Complements the garlic and spices.
- Oregano powder: Adds a touch of herbal freshness.
Taco Meat:
You can also replace the seasonings below with your favorite taco seasoning. I just like the taste of my own 🙂 This Taco Seasonin brand is a great alternative.
- Ground meat: Beef, turkey, or chicken – your choice!
- Crushed garlic cloves: Adds aromatic flavor to the meat.
- Tomato paste: Adds richness.
- Paprika: For a subtle heat.
- Cumin: A classic taco spice.
- Garlic powder: For added depth.
- Onion powder: Balances the garlic.
Pico de Gallo
- Tomatoes: Diced and fresh.
- White onion: Finely chopped.
- Jalapeno: Seeded and finely chopped for a little kick.
- Cilantro: Chopped, adds a burst of freshness.
- Lime juice: For a tangy zest!
Guacamole
- Ripe avocados: Mashed to creamy perfection.
- Pico de gallo: Adds texture and flavor.
- Crushed garlic or roaasted garlic: For a flavorful punch.
Toppings
- Mexican cheese: Shredded, for a melty, cheesy topping.
- Sour cream: Creamy and cool, balances the spices.
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.
Instructions
Full ingredients and instructions in the recipe card at the end of this post
Potatoes & Meat
1: Preheat your oven to 450F and dice your potatoes into smaller cubes.
2: In a large bowl, toss the potatoes with all the seasonings.
Step 3: Evenly spread the potatoes on a parchment lined baking sheet and spray with oil. Bake for 25-30 minutes.
Step 4: Cook the ground beef and add in the taco seasonings and water.
Pico de Gallo & Guacamole
Step 5: Dice all ingredients and combine with seasonings and lime juice. I used my dicer on the medium blade setting.
Step 6: In a medium bowl, crush the avocados until smooth and add in the garlic, pico de gallo and seasonings.
Assemble & Serve
Step 7: Start with potatoes, followed by ground beef, cheese, sour cream, pico de gallo and guacamole and cilantro.
FAQ
Absolutely! Sweet potatoes will add a slightly sweet contrast to the savory taco toppings.
Feel free to add sliced jalapenos, black beans, corn, or any of your favorite taco toppings.
Yes, substitute the ground meat with a plant-based alternative or use black beans and roasted vegetables as the base.
⭐️ Recipe
Loaded Taco Potato Bowls
Equipment
Ingredients
- Mexican cheese
- Sour cream
Potatoes
- 3.5 lbs Yukon potatoes washed
- 1 tablespoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano powder
- 1 tsp salt
- ¼ teaspoon black pepper
- Oil spray
Taco meat
- 1.5 lbs ground beef
- 2 crushed garlic cloves
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup water
- ½ teaspoon salt or salt to taste
- ¼ teaspoon black pepper
Pico de gailo
- 2 large tomatoes
- ½ medium red onion
- ½ jalapeno seeds removed
- ½ cup cilantro chooped
- 2 tablespoon lime juice
- ½ teaspoon salt
- ¼ tsp black pepper
Guacamole
- 2 medium Avocados
- ⅓ cup pico de gailo
- 1 teaspoon 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.
Olga says
Thank you for sharing!
Harry J. says
I just finished making this and devouring it and man! it was good!
Lola Jay says
Glad to hear that!
A.VH says
I am from Netherlands and I made this for my coworkers. They were very surprised but liked it.
Lola Jay says
Glad to hear that!