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Loaded Potato Taco Bowl

A hearty, customizable dinner featuring crispy roasted potatoes, oily seasoned ground meat, and fresh toppings, finished with a thick, viscous sour cream dollop.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Bowl, Dinner, Lunch
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Base and Protein
  • 2 lbs baby potatoes quartered
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.5 cup water
Toppings
  • 0.5 cup shredded cheese blend Cheddar/Monterey Jack
  • 1 cup canned corn drained
  • 1 cup black beans rinsed and drained (optional)
  • 0.5 cup full-fat sour cream cold, for viscous dollop
  • assorted toppings red onion, tomatoes, avocado, cilantro, lime

Equipment

  • Large baking sheet
  • Large Skillet
  • Serving bowls

Method
 

  1. Preheat oven to 400°F (200°C). Toss potatoes with oil/seasoning; roast for 30-35 minutes until golden and crispy.
  2. Brown ground beef; drain grease. Stir in taco seasoning and 1/2 cup water. Simmer until the meat is sticky and cooked to 160°F (71°C).
  3. Layer bowls with hot potatoes, then the oily seasoned meat, corn, and black beans.
  4. Add shredded cheese, red onion, tomatoes, and avocado slices.
  5. Crown the center with a large, thick, heavy dollop of cold sour cream. Garnish with cilantro and lime.
  6. Serve immediately while the potatoes and meat are hot.

Notes

Roast potatoes at high heat for optimal crispiness. Keeping the sour cream cold is vital for maintaining its thick, viscous texture. Ground beef should be cooked to 160°F (71°C) internal temperature.