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Loaded Potato Taco Bowl

Loaded potato taco bowls with crispy roasted Yukon gold cubes, taco-seasoned ground beef, and melty cheddar layered with black beans and corn. Finished with creamy sour cream, fresh pico de gallo, avocado, jalapeño, cilantro, and a squeeze of lime for a hearty Tex-Mex bowl.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

For taco potatoes
  • 2 lb Yukon gold potatoes cubed
  • 2 tbsp taco seasoning
  • 3 tbsp olive oil
For taco beef
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.25 cup water
For toppings
  • 1 can (15 oz) black beans warmed
  • 1 cup corn kernels
  • 1.5 cups shredded cheddar
  • sour cream
  • pico de gallo
  • avocado
  • jalapeño
  • cilantro
  • lime

Equipment

  • 1 sheet pan

Method
 

Roast the taco potatoes
  1. Preheat oven to 425F and place a sheet pan inside to preheat. In a mixing bowl, toss the cubed Yukon gold potatoes with taco seasoning and olive oil until evenly coated.
  2. Spread potatoes in a single layer on the preheated sheet pan. Roast 25-30 minutes, turning once halfway, until crispy and golden.
Cook the taco beef
  1. In a skillet, brown the ground beef over medium-high heat until no longer pink. Add taco seasoning and water, then simmer for 3 minutes until thick and cohesive.
Assemble loaded taco bowls
  1. Spoon crispy potatoes into bowls to form the base. Top with taco beef, then add warmed black beans and corn kernels.
  2. Add shredded cheddar over the hot layers, then load with sour cream, pico de gallo, avocado, jalapeño, and cilantro. Finish each bowl with a squeeze of lime and serve immediately.

Notes

For extra-crispy potatoes, make sure the cubes are in a single layer with space on the sheet pan and don’t overcrowd. Store leftovers covered in the refrigerator up to 3 days; rewarm potatoes and beef separately for best texture (freeze taco beef and toppings without sour cream and avocado for up to 2 months). For a lighter option, use lean ground beef or swap in ground turkey and reduce cheddar slightly.