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Loaded Taco Potato Bowl

Loaded Taco Potato Bowl

These Loaded Taco Potato Bowls are a delicious and versatile meal that will quickly become a favorite in your household, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 557 kcal

Equipment

  • Mueller 10 in 1 Chopper

Ingredients
  

Potatoes

  • 3.5 lbs Yukon potatoes washed
  • 1 tablespoon smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano powder
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • Oil spray

Taco meat

  • 1.5 lbs ground beef
  • 2 cloves crushed garlic
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 cup water
  • 0.5 teaspoon salt or salt to taste
  • 0.25 teaspoon black pepper

Pico de Gallo

  • 2 large tomatoes
  • 0.5 medium red onion
  • 0.5 medium jalapeno seeds removed
  • 0.5 cup cilantro chopped
  • 2 tablespoon lime juice
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Guacamole

  • 2 medium Avocados
  • 0.33 cup pico de gallo
  • 1 teaspoon crushed garlic
  • Salt to taste
  • Pepper to taste
  • Mexican cheese
  • Sour cream

Instructions
 

Prepare the Potatoes

  • Preheat your oven to 450°F.
  • Dice your potatoes into small cubes.
  • In a large bowl, toss the Yukon potatoes with smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano powder, salt, and pepper until evenly coated.
  • Spread the potatoes on a baking sheet lined with parchment paper in a single layer and spray with oil. Roast for 25-30 minutes, until the potatoes are golden brown and crispy.

Cook the Taco Meat

  • While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon.
  • Add the crushed garlic and cook for 1 minute. Add the paprika, cumin, garlic powder, onion powder, water, salt and pepper. You can also sub for your favorite taco seasoning. Simmer for 3-4 minutes until the meat is well-coated with the spices and slightly saucy.

Prepare the Pico de Gallo

  • In a medium bowl, combine the diced tomatoes, chopped onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well and set aside.

Make the Guacamole

  • In a separate bowl, mash the avocados until smooth. Stir in the pico de gallo, crushed garlic, salt, and pepper. Adjust seasoning to taste.

Assemble the Taco Bowls

  • In a large bowl, start with a base of roasted potatoes. Top with a generous scoop of taco meat, followed by cheese, sour cream, pico de gallo and guacamole.

Serve and Enjoy

  • Serve the taco bowls immediately while warm, garnished with extra cilantro or lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 557kcalCarbohydrates: 13gProtein: 32gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 121mgSodium: 430mgPotassium: 1079mgFiber: 6gSugar: 3gVitamin A: 2288IUVitamin C: 23mgCalcium: 84mgIron: 6mg
Keyword potato, taco
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