Loaded Potato Taco Bowls

Why Make This Recipe

Loaded Potato Taco Bowls are a fun and delicious meal that brings the best of both worlds together: comforting potatoes and zesty taco flavors. They are simple to make and perfect for a quick weeknight dinner or meal prep for the week ahead. Each bite combines crispy potatoes, savory beef, and fresh toppings that will satisfy your cravings. Plus, this dish is customizable, allowing you to adjust the toppings to your liking!

How to Make Loaded Potato Taco Bowls

Ingredients

• Potatoes
• Ground beef
• Taco seasoning
• Pico de gallo
• Sriracha
• Mayonnaise
• Olive oil
• Salt
• Pepper

Directions

1. Preheat the oven to 400°F (200°C).
2. Cube the potatoes and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy.
3. In a skillet, cook the ground beef over medium heat until browned. Add taco seasoning and water according to package instructions, and simmer.
4. In a small bowl, mix sriracha with mayonnaise to make the spicy drizzle.
5. Assemble the bowls by placing crispy potatoes at the bottom, adding seasoned beef, and topping with fresh pico de gallo and a drizzle of sriracha mayo.
6. Serve immediately or store in meal prep containers for the week.

How to Serve Loaded Potato Taco Bowls

These taco bowls are best served warm. You can set out additional toppings like shredded cheese, avocado, or jalapeños for everyone to customize their bowls. Enjoy them on a busy night or as part of a fun taco night at home!

How to Store Loaded Potato Taco Bowls

To store leftover Loaded Potato Taco Bowls, place them in airtight containers. They can be kept in the refrigerator for up to four days. When ready to eat, reheat in the microwave until warm.

Tips to Make Loaded Potato Taco Bowls

• For extra crunch, add some crispy bacon bits on top of the bowls.
• If you prefer a vegetarian version, replace ground beef with black beans or lentils.
• Use different types of potatoes like sweet potatoes for a unique flavor.

Variation

You can switch up the ingredients based on your taste. Add roasted peppers, corn, or cheese to the bowls for more variety. Make it spicier by adding hot sauce or fresh chopped jalapeños.

FAQs

1. Can I use other meats besides ground beef?
Yes! You can use ground turkey, shredded chicken, or even plant-based meat alternatives.

2. How long do the potatoes stay crispy?
The potatoes are best right after cooking. If stored, they may lose some crispiness but can be reheated in the oven to regain some crunch.

3. Can I make this recipe vegetarian?
Absolutely! Just swap out the ground beef for black beans or lentils and leave out any animal products.

Loaded Potato Taco Bowls

A fun and delicious meal that combines comforting potatoes and zesty taco flavors, perfect for a quick weeknight dinner or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Potatoes

• 4 medium Potatoes, cubed Use your choice of potatoes.
• 2 tablespoons Olive oil For tossing potatoes.
• 1 teaspoon Salt To taste.
• 1/2 teaspoon Pepper To taste.

For the Beef

• 1 pound Ground beef Cooked until browned.
• 1 packet Taco seasoning Follow package instructions for preparation.

For the Toppings

• 1 cup Pico de gallo Freshly prepared.
• 2 tablespoons Sriracha For spicy drizzle.
• 2 tablespoons Mayonnaise To mix with sriracha.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cube the potatoes and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy.
3. In a skillet, cook the ground beef over medium heat until browned. Add taco seasoning and water according to package instructions, and simmer.
4. In a small bowl, mix sriracha with mayonnaise to make the spicy drizzle.

Assembly

1. Assemble the bowls by placing crispy potatoes at the bottom, adding seasoned beef, and topping with fresh pico de gallo and a drizzle of sriracha mayo.

Notes

These taco bowls are best served warm. You can set out additional toppings like shredded cheese, avocado, or jalapeños for everyone to customize their bowls. Store leftovers in airtight containers in the refrigerator for up to four days.