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Loaded Potato Taco Bowl

Loaded potato taco bowls with crispy roasted Yukon gold cubes, taco-seasoned ground beef, and hearty black beans and corn. Layer warm beef, beans, and melty cheddar over golden potatoes for a Tex-Mex bowl you can build fast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For taco potatoes
  • 2 lb Yukon gold potatoes
  • 2 tbsp taco seasoning
  • 3 tbsp olive oil
For taco beef
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.25 cup water
For toppings
  • 1 can (15 oz) black beans warm before topping
  • 1 cup corn kernels
  • 1.5 cup shredded cheddar
  • sour cream
  • pico de gallo
  • avocado
  • jalapeño
  • cilantro
  • lime juice

Equipment

  • 1 sheet pan

Method
 

Roast the taco potatoes
  1. Preheat oven to 425F. Toss cubed Yukon gold potatoes with taco seasoning and olive oil until evenly coated.
  2. Spread potatoes in a single layer on a sheet pan. Roast for 25-30 minutes, stirring once halfway, until crispy and golden.
Cook the taco beef
  1. Brown the ground beef in a pan over medium-high heat until no longer pink. Add taco seasoning and water and simmer for 3 minutes until thickened.
Assemble the bowls
  1. Add crispy potatoes to the bottom of four bowls. Top with taco beef, then layer in black beans and corn.
  2. Finish each bowl with shredded cheddar, sour cream, pico de gallo, avocado, jalapeño, and cilantro. Squeeze lime over the top just before serving.

Notes

For extra-crispy potatoes, spread them out on the sheet pan without crowding and stir only once during roasting. Store leftovers in the refrigerator up to 3 days; keep components separate if possible so potatoes stay crisp. Freeze beef and toppings (not assembled bowls) up to 2 months, then reheat and serve over freshly crisped potatoes. For a lighter option, use lean ground beef or swap in ground turkey.