Loaded Potato Taco Bowl

bowl filled with a layer of roasted potatoes followed with taco meat, shredded cheese, guacamole, and sour cream

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Loaded Potato Taco Bowls take all the best parts of taco night and serve them over a base of crispy, oven‑roasted potatoes for a fun, hearty twist. Juicy taco meat, melty cheese, and your favorite toppings turn each bowl into a customizable, flavor‑packed meal. It’s an easy, family‑friendly dinner that feels comforting, creative, and totally satisfying.

Course dinner, lunch, Main Course, Main Dish

Cuisine American, Mexican, Tex-Mex

Keyword comfort food, customizable, family-friendly, ground beef, hearty

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 726kcal

Author Laura

Equipment

Ingredients

8 medium russet potatoes peeled and diced into 3/4-1 inch pieces
2 Tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
½ tsp sea salt
fresh ground black pepper to taste
1 lb ground beef
2 Tbsp taco seasoning
14.5 oz can petite diced tomatoes
shredded cheese
sour cream
guacaomole
optional any other desired taco toppoings

Instructions

Preheat oven to 425 degrees.
Add the diced potatoes to a bowl and toss with olive oil. Add in paprika, garlic powder, salt, and pepper. Toss again to coat. Spread out in a single layer on a baking sheet. I like to line mine with parchment paper for easy clean up.
Bake at 425 degrees for 20-30 minutes until potatoes are tender.
Meanwhile, in a skillet, brow the ground beef and drain off any excess grease.
Add in the diced tomatoes and taco seasoning and allow to simmer for 5 minutes. Keep warm until potatoes are finished roasting.
To serve, divide the potatoes between 4 bowls. Top each bowl with taco meat followed by shredded cheese. Add a dollop of sour cream and guacamole to each bowl and serve. Serves 4.

Nutrition