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Loaded Potato Taco Bowl

Loaded potato taco bowl with crispy roasted Yukon gold cubes and savory taco-spiced ground beef, topped with cheese, sour cream, pico de gallo, and jalapeños. Easy taco dinner that layers crunchy potatoes with a quick simmered beef mixture for big Tex-Mex flavor in one bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 1.5 lb Yukon gold potatoes Cubed for even crisping.
  • 2 tbsp olive oil Helps potatoes brown and crisp.
  • 1 tsp taco seasoning Use 1 tsp for roasting; reserve remaining for beef.
  • 1 Salt and pepper To taste.
Taco Beef
  • 1 lb ground beef
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 0.5 cup salsa
  • 1 can (4 oz) diced green chiles
  • 1 tsp taco seasoning Use remaining seasoning after browning beef.
Toppings
  • 1 shredded cheddar For topping hot bowls.
  • 1 sour cream Dollop on top.
  • 1 pico de gallo
  • 1 sliced jalapeños Adjust heat to taste.
  • 1 cilantro Fresh, chopped.
  • 1 lime wedges Serve on the side.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat oven to 425°F and toss potato cubes with olive oil, 1 teaspoon taco seasoning, salt, and pepper; spread on a sheet pan in an even layer and roast for 20–25 minutes until golden and crispy, flipping once if needed for even browning.
Cook the taco beef
  1. Brown ground beef with diced onion in a cast iron skillet over medium-high heat, then drain excess fat.
  2. Add minced garlic, remaining taco seasoning, salsa, and diced green chiles, then simmer for 5 minutes until the sauce thickens slightly and the flavors meld.
Assemble and serve
  1. Assemble bowls by adding roasted potatoes as the base and spooning the taco beef over top.
  2. Top with shredded cheddar and set the bowls aside briefly so the cheese softens.
  3. Finish with sour cream, pico de gallo, sliced jalapeños, and cilantro.
  4. Serve with lime wedges for squeezing over each bowl.

Notes

Pro tip: cube the potatoes to a similar size so they roast evenly and stay crisp. Refrigerate leftovers in an airtight container for up to 3 days; reheat potatoes in a hot oven or air fryer to regain crunch. Freezing cooked beef works for up to 2 months, but the assembled toppings are best fresh. For a lighter option, use 90–93% lean ground beef and reduce cheese to a light sprinkle.