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Loaded Taco Beef and Potato Bowls

Crispy roasted potatoes serve as the base for savory taco-seasoned ground beef, melted cheddar, and fresh toppings like corn, tomatoes, and sour cream in this hearty bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crispy Potatoes
  • 2 lbs Yukon Gold potatoes cubed
  • 3 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
Taco Beef
  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 cup beef broth
Toppings
  • 1.5 cups cheddar cheese shredded
  • 1 cup corn kernels
  • 1 cup cherry tomatoes halved
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped
  • 2 limes wedged

Equipment

  • Baking sheet
  • Large Skillet
  • Mixing Bowl
  • Chef's knife

Method
 

  1. Preheat oven to 425°F (220°C). Toss cubed potatoes with oil, chili powder, garlic powder, and salt.
  2. Roast potatoes on a baking sheet for 30-40 minutes, flipping halfway, until crispy and golden.
  3. Meanwhile, brown ground beef in a skillet over medium-high heat; drain fat.
  4. Stir in taco spices (chili powder, cumin, paprika, etc.) and beef broth; simmer 3-5 minutes.
  5. Divide crispy potatoes into bowls. Top with the hot beef mixture.
  6. Immediately sprinkle with cheddar cheese, then add corn, tomatoes, and red onion.
  7. Finish with a dollop of sour cream, cilantro, and serve with lime wedges.

Notes

For the best melt, shred your cheddar cheese from a block. You can substitute ground turkey for beef for a lighter option.