Go Back

Loaded Potato Taco Bowl

A hearty, high-protein twist on taco night featuring crispy roasted potatoes topped with savory seasoned beef, kidney beans, and all your favorite fresh taco fixings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Mexican-Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 4-5 medium potatoes Yukon Gold or Russet, cubed
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
Taco Meat
  • 1 lb lean ground beef or turkey
  • 1 can kidney beans 15oz, drained
  • 1 onion yellow, diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 0.25 cup beef broth or water
Toppings
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream
  • 1 large avocado sliced
  • 0.5 cup pico de gallo or diced tomatoes

Equipment

  • Baking sheet
  • Large skillet
  • Chef's Knife
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil and taco seasoning in a bowl.
  3. Spread potatoes on baking sheet and roast for 30-35 minutes until crispy.
  4. While potatoes roast, sauté onion in a skillet until soft, then add garlic.
  5. Add ground beef and cook until browned; drain excess fat.
  6. Stir in kidney beans, taco seasoning, and broth. Simmer for 5 minutes.
  7. Divide roasted potatoes into bowls.
  8. Top with meat mixture, cheese, sour cream, avocado, and salsa. Serve hot.

Notes

For a lighter version, use turkey and Greek yogurt.