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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. Builds into a hearty bowl with creamy sour cream, melty cheddar, and bright pico de gallo over warm beans and corn.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

taco potatoes
  • 2 lb Yukon gold potatoes
  • 2 tbsp taco seasoning
  • 3 tbsp olive oil
taco beef
  • 1 lb ground beef
  • 1 taco seasoning
  • 0.25 cup water
toppings
  • 1 can (15 oz) black beans warm
  • 1 cup corn kernels
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 cup pico de gallo
  • 1 avocado sliced
  • 1 jalapeño thinly sliced
  • 0.25 cup cilantro chopped
  • 1 lime wedges for squeezing

Equipment

  • 1 sheet pan

Method
 

Roast taco potatoes
  1. Preheat the oven to 425F, then toss cubed Yukon gold potatoes with taco seasoning and olive oil until evenly coated, with a visible orange-brown seasoning film on the cubes.
  2. Spread the potatoes in a single layer on a sheet pan and roast for 25-30 minutes, until crispy and golden around the edges.
Cook taco beef
  1. Brown the ground beef in a hot pan until no longer pink, then add taco seasoning and water and simmer for 3 minutes, until the liquid is reduced and clings to the beef.
Assemble the bowls
  1. Add a layer of crispy taco potatoes to each bowl as the base, keeping them piled high for crunch.
  2. Top with taco beef, then add warm black beans and corn so they fill the bowl evenly.
  3. Finish each bowl with cheddar, sour cream, pico de gallo, avocado, jalapeño, and cilantro, distributing toppings across the surface.
  4. Squeeze fresh lime over the top at serving for brightness.

Notes

For extra crisp potatoes, keep them in a single layer and avoid overcrowding the sheet pan. Store components separately in the fridge up to 3 days (beans/beef and potatoes together reheat best within 2 days). Freezing: freeze only the taco beef for up to 2 months; thaw and reheat, then roast fresh potatoes for best texture. For a lighter option, swap half the cheddar for reduced-fat cheese and use plain Greek yogurt in place of sour cream.