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Loaded Potato Taco Bowl

Loaded potato taco bowl with crispy roasted potato cubes and taco-spiced ground beef, finished with melty cheddar and fresh pico de gallo. A quick easy taco dinner format that layers warm, seasoned beef over golden potatoes with jalapeños and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

ground beef taco base
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 0.5 cup salsa
  • 1 can (4 oz) diced green chiles
  • 2 tsp taco seasoning divided
crispy roasted potatoes
  • 1.5 lb Yukon gold potatoes cubed
  • 2 tbsp olive oil
  • 1 Salt and pepper to taste
toppings
  • 0.333 lb shredded cheddar
  • 0.25 cup sour cream dollops
  • 0.5 cup pico de gallo
  • 0.5 sliced jalapeños
  • 0.25 cup cilantro chopped
  • 2 lime wedges

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the crispy potatoes
  1. Preheat the oven to 425°F and toss potato cubes with olive oil, 1 teaspoon taco seasoning, and salt and pepper to taste. Spread on a sheet pan in a single layer and roast 20–25 minutes until golden and crispy.
Cook the taco-spiced beef
  1. In a skillet over medium-high heat, brown ground beef with the diced onion, then drain excess fat. Add the minced garlic, remaining taco seasoning, salsa, and diced green chiles, then simmer 5 minutes.
Assemble the taco bowls
  1. Divide roasted potatoes into 4 bowls and spoon the taco beef over the top. Load each bowl with shredded cheddar, sour cream, pico de gallo, sliced jalapeños, and cilantro.
  2. Serve immediately with lime wedges on the side for squeezing.

Notes

For the crispiest potato cubes, keep them spaced on the sheet pan and avoid overcrowding. Store leftovers in the fridge up to 3 days, keeping potatoes and beef separately if possible; reheat potatoes in a hot oven or skillet to restore crunch. Freezing is not recommended for best texture. For a dairy-light swap, use reduced-fat shredded cheese or omit the sour cream and add extra pico de gallo for brightness.