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Crispy Loaded Potato Taco Bowl

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A flavorful and crispy twist on classic taco bowls featuring a crunchy potato base topped with seasoned ground beef, melty cheese, and fresh toppings. Perfect for quick, comforting weeknight dinners.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced into small cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 pound lean ground beef (or ground turkey for a lighter option)
  • 1 packet (1 oz/28g) taco seasoning mix
  • 1/4 cup water
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup fresh salsa or pico de gallo
  • 1/4 cup chopped green onions
  • 1/4 cup sliced black olives (optional)
  • Fresh cilantro leaves, chopped
  • Optional extras: diced avocado or guacamole, jalapeño slices, drizzle of hot sauce

Instructions

  1. Peel and dice 4 medium russet potatoes into small, even cubes (about 1/2 inch). Rinse under cold water to remove excess starch, then pat dry thoroughly.
  2. In a large mixing bowl, toss the dried potato cubes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper until evenly coated.
  3. Heat a large skillet over medium-high heat. Add the seasoned potatoes in a single layer (cook in batches if needed). Cook for 15-20 minutes, stirring occasionally, until golden brown and crispy outside but tender inside.
  4. While potatoes cook, brown 1 pound lean ground beef in a separate skillet over medium heat. Break up the meat as it cooks. Drain excess fat if necessary.
  5. Add 1 packet taco seasoning mix and 1/4 cup water to the cooked beef. Stir and simmer for 5 minutes until thickened and well-coated with spices.
  6. Assemble the bowls by spooning a generous layer of crispy potatoes into each serving bowl. Top with seasoned taco meat and sprinkle 1 cup shredded cheddar cheese over the warm mixture to melt slightly.
  7. Add fresh toppings: dollop sour cream or Greek yogurt, spoon fresh salsa or pico de gallo, scatter chopped green onions, sliced black olives, and chopped cilantro. Add avocado or jalapeños if desired.
  8. Serve immediately for best flavor and texture.

Notes

Pat potatoes dry thoroughly to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Stir occasionally rather than constantly for better crust. Reheat leftovers under a broiler or in a hot oven to restore crispiness; avoid microwaving. Use firm, fresh potatoes for best results. For dairy-free, substitute plant-based cheese and yogurt.

Nutrition

Keywords: taco bowl, crispy potatoes, loaded potatoes, ground beef tacos, easy dinner, taco night, comfort food

Find it online: https://blixfood.com/crispy-loaded-potato-taco-bowl-recipe-easy-flavorful-taco-dinner-ideas/