Crispy Loaded Potato Taco Bowl Recipe
This Crispy Loaded Potato Taco Bowl is an easy, hearty dinner featuring crispy roasted potatoes, seasoned taco beef, sweet corn, and your favorite fresh toppings. It's a satisfying, customizable meal that's perfect for busy weeknights.
Equipment
- baking sheet
- large skillet
- large mixing bowl
Ingredients
- 2 lbs potatoes
- 1 lb ground beef
- 1/2 cup frozen corn
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic
- 1/4 tsp black pepper
- 1/2 cup water
- 1 tbsp oil
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup guacamole (optional)
- pico de gallo (optional)
- sour cream (optional)
Instructions
- Preheat the oven to 425°F (220°C). Wash, peel, and cut the potatoes into 1-inch chunks. For extra crispy potatoes, soak them in cold water for 20–30 minutes, then drain and dry thoroughly.
- Toss the potatoes with the oil, half the chili powder, and a pinch of salt until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 20–25 minutes, turning halfway through, until golden brown and tender.
- Meanwhile, heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic, and pepper, and toast the spices for about 30 seconds.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the frozen corn and water. Bring to a simmer, cover, and cook for 5 minutes until heated through and slightly reduced.
- Divide the roasted potatoes among serving bowls. Top with the taco beef mixture.
- Finish with shredded cheddar, guacamole, pico de gallo, sour cream, or your favorite toppings. Serve immediately.
Notes
For extra crispy potatoes, soak them in cold water for 20–30 minutes, then dry them thoroughly before roasting. Toasting the spices before adding the beef deepens the flavor. Store potatoes, beef, and toppings separately in airtight containers in the refrigerator for up to 4 days. Ground turkey, black beans, pinto beans, or lentils make great substitutions.