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Loaded Potato Taco Bowl

Loaded potato taco bowls with crispy roasted Yukon gold cubes, seasoned ground beef, and classic Tex-Mex toppings. Oven-roasted potatoes stay golden and crunchy while the beef simmers for a savory taco-style filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For taco potatoes
  • 2 lb Yukon gold potatoes Cubed for even roasting.
  • 2 tbsp taco seasoning Use the taco seasoning for the potatoes.
  • 3 tbsp olive oil Toss to coat for crisp edges.
For taco beef
  • 1 lb ground beef Use for the taco filling.
  • 1 taco seasoning Use the packet for the beef.
  • 0.25 cup water For simmering the beef seasoning.
For toppings
  • 1 can (15 oz) black beans Warm before assembling.
  • 1 cup corn kernels Use as a topping layer.
  • 1.5 cup shredded cheddar Melt over the warm layers.
  • 0.5 cup sour cream Dollop on top.
  • 0.5 cup pico de gallo Spoon over the bowls.
  • 0.5 cup avocado Dice for fresh texture.
  • 0.25 cup jalapeño Optional heat, sliced/diced.
  • 0.25 cup cilantro Chop and sprinkle on top.
  • 1 lime Squeeze fresh juice to finish.

Equipment

  • 1 sheet pan

Method
 

Roast the taco potatoes
  1. Preheat oven to 425F, then toss cubed Yukon gold potatoes with taco seasoning and olive oil until evenly coated.
  2. Spread potatoes on a sheet pan and roast 25-30 minutes, stirring once, until crispy and golden at the edges.
Cook the taco beef
  1. Brown the ground beef in a pan until no longer pink.
  2. Add taco seasoning and water, then simmer 3 minutes until thickened and well seasoned.
Assemble and finish
  1. Add crispy taco potatoes to bowls as the bottom layer.
  2. Top with taco beef, black beans, and corn.
  3. Add shredded cheddar, sour cream, pico de gallo, avocado, jalapeño, and cilantro.
  4. Finish with a squeeze of lime over the top and serve immediately.

Notes

For maximum crunch, spread the potatoes in a single layer on the sheet pan and avoid overcrowding. Leftovers keep in the refrigerator up to 3 days; reheat potatoes separately in a hot oven to bring back texture. Freezing isn’t recommended because toppings like avocado and sour cream lose quality. If you want a lighter option, use lean ground beef (or swap for ground turkey) while keeping the taco seasoning and simmer step the same.