Loaded Potato Taco Bowl

0 comments

emaninthekitchen273.449 hours ago3 min read

Earns commissions on purchases

Crispy roasted potatoes meet all your favorite taco toppings in this Loaded Potato Taco Bowl. Packed with flavor, texture, and fresh ingredients, this dish is the perfect mix of comfort food and feel-good fuel. Who needs a tortilla when you’ve got a bowl this good? Dive into this Mexican-inspired main course that is sure to become a family favorite.

Ingredients

Potatoes:
🥔 2-3 pounds of baby potatoes
🌮 1 packet of taco seasoning (spicy or mild)
🫒 1/2 cup extra virgin olive oil

Beef:
🥩 2 trays (14oz each) of shaved beef steak
🫒 4 tablespoons extra virgin olive oil (1 tbsp for the peppers and onions, 3 tbsp for the meat)
🌶️ 1 red bell pepper, diced
🧅 1 medium onion, diced
🧂 1/2 teaspoon salt (to season the peppers and onions)
🌶️ 1/2 teaspoon black pepper (to season the peppers and onions)
🌮 1 packet taco seasoning
💧 1/4 cup water

Cheese Sauce:
🥛 1/2 cup milk
🧀 1 jar (15oz) cheese dip
🌶️ 4oz can fire roasted diced green chiles

Toppings:
🥬 Lettuce, chopped
🍅 Tomatoes, diced
🧅 Red onion, diced
🌿 Cilantro or parsley, chopped

Instructions

1- Preheat and Prepare Potatoes:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and quarter the baby potatoes. In a large bowl, toss potatoes with olive oil and taco seasoning until evenly coated.
Spread the potatoes in a single layer on the baking sheet.
Roast for 35–40 minutes, flipping halfway, until golden, crispy, and tender.

2- Cook Vegetables:

In a large skillet over medium-high heat, add 1 tbsp olive oil.
Add the diced bell pepper and onion. Season with salt and pepper.
Cook for about 5 minutes, stirring occasionally, until soft and slightly caramelized. Transfer to a plate and set aside.

3- Cook Beef:

In the same skillet, heat 3 tbsp olive oil over medium-high heat.
Add the shaved beef and break it up with a wooden spoon. Cook until browned (about 5–7 minutes).
Sprinkle with taco seasoning, pour in water, stir well, and cook for another 3-5 minutes.
Add the cooked peppers and onions back to the pan. Mix and heat through.

4- Prepare Cheese Sauce:

In a small saucepan over low heat, combine milk, cheese dip, and green chiles. Stir until smooth and warmed through.

5- Assemble Taco Bowls:

Start with a generous layer of crispy roasted potatoes in each bowl.
Top with a scoop of the beef, peppers, and onions.
Drizzle on the warm cheese sauce.
Finish with your favorite fresh toppings like lettuce, tomatoes, and red onions.

Prep Time: 20-25 minutes
Cook Time: 35-40 minutes
Total Time: 55-65 minutes
Servings: 4-6
Calories per Serving: Approx. 450-550
Nutritional Breakdown per Serving: Protein: 25g, Fats: 30g, Carbohydrates: 45g
Equipment: Baking sheet, large bowl, skillet, saucepan, wooden spoon