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Loaded Potato Taco Bowl: Crispy Comfort in Every Bite

A delicious and customizable Loaded Potato Taco Bowl featuring crispy potatoes, ground beef, and flavorful toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes high-starch
  • 2 tablespoons Oil olive or vegetable oil
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt to taste
For the Beef Mixture
  • 1 pound Ground Beef 85/15 blend
  • 1 cup Frozen Corn or fresh
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Black Pepper to taste
  • 1/4 cup Water
For Toppings
  • 1 cup Shredded Cheddar or Monterey Jack
  • 1 cup Guacamole homemade or store-bought
  • 1 cup Pico de Gallo or salsa
  • 1/2 cup Sour Cream or Greek yogurt

Equipment

  • oven
  • skillet
  • baking sheet
  • parchment paper
  • large bowl
  • spatula

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Wash and peel the russet potatoes, then cut into 1-inch chunks. Soak in cold water for 20-30 minutes, then drain and pat dry.
  3. In a large bowl, toss the dried potato chunks with olive oil, half of the chili powder, and a pinch of salt.
Roasting Potatoes
  1. Spread the seasoned potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through.
Cooking Beef
  1. In a skillet over medium heat, toast remaining chili powder, salt, garlic powder, and black pepper for 30 seconds.
  2. Add ground beef and cook for 5-7 minutes until browned. Stir in corn and a splash of water, simmer for 5 minutes.
Assembling Bowls
  1. Layer crispy roasted potatoes in a bowl, then top with beef mixture, cheddar cheese, guacamole, pico de gallo, and sour cream.
  2. Serve immediately and enjoy!

Notes

Store leftover components separately to maintain texture when reheating.