It is 6pm. You are tired. Dinner needs to happen fast.
There is something so comforting and warm about roasted potatoes on a crisp fall evening. These Loaded Potato Taco Bowls are the perfect solution for your busy weeknights.
Why You Will Love This Recipe
This recipe is a total winner for busy families. It is budget-friendly and uses simple pantry staples you likely have.
The combination of crispy potatoes and seasoned beef is incredibly satisfying. It is also perfect for meal prep since it stays fresh for days.
Your kids will love the familiar taco flavors. You will love that it is a balanced, high-protein meal.
Simple Cooking Method
Making these bowls is very straightforward and stress-free. You simply roast the potatoes while you cook the beef on the stove.
This hands-off roasting time lets you tidy up or help with homework. Even if you are a beginner, you can master this dish.
The steps are logical and move quickly. You will have a restaurant-quality meal on the table in under an hour.
Ingredients You Will Need
We use fresh, simple ingredients that bring big flavor to your table.
- 2 lbs Russet potatoes, cubed into 1/2 inch pieces
- 2 tbsp Olive oil
- 1 lb Lean ground beef (90/10)
- 1 oz Taco seasoning mix
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 1 cup Shredded sharp cheddar cheese
- 1/2 cup Plain non-fat Greek yogurt
- 1/4 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Step-by-Step Instructions
- Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Toss cubed potatoes with olive oil, salt, and pepper on the baking sheet until evenly coated.
- Roast potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- While potatoes roast, heat a large skillet over medium-high heat and brown the ground beef until fully cooked.
- Drain excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water; simmer for 5 minutes.
- Incorporate black beans and corn into the beef mixture and heat through for 2 to 3 minutes.
- Divide roasted potatoes evenly into four serving bowls.
- Top each portion of potatoes with the beef and bean mixture.
- Garnish with shredded cheese, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.
Best Ways to Enjoy It
Serve these bowls warm while the potatoes are still perfectly crispy. You can set out extra toppings like avocado or salsa for a fun DIY meal.
Pair this with a simple side salad for more crunch. It is a complete meal that feels fancy but stays humble.
For a cozy night in, enjoy your bowl with a refreshing lime seltzer. Your family will keep coming back for seconds.
Storage & Reheating
These bowls are excellent for leftovers throughout the week. Store the potato and beef mixture in airtight containers for up to four days.
Keep your cold toppings like yogurt and cilantro separate. This ensures everything stays fresh and vibrant.
To reheat, use an air fryer or oven for the best texture. A quick 5 minutes at 350°F will make the potatoes crispy again.
Tips for Best Results
- Dry your potato cubes thoroughly with a towel before oiling.
- Do not skip the parchment paper for the easiest cleanup ever.
- Avoid crowding the baking sheet so the potatoes can crisp up.
- Use Greek yogurt instead of sour cream for a tangy protein boost.
- For a fall twist, add some roasted diced peppers to the mix.
- Squeeze the lime juice right before eating to brighten all the flavors.
- Double the batch if you are feeding a larger crowd.
Ways to Switch It Up
- Swap the ground beef for ground turkey or chicken for a leaner option.
- Use sweet potatoes instead of russets for a sweeter, seasonal flavor.
- Add pickled jalapeños if you want a little extra heat in your bowl.
- Try dairy-free cheese and yogurt to make this meal completely dairy-free.
Common Questions
Can I make these bowls ahead of time?
Yes, you can prep the beef and potatoes on Sunday. Store them separately to keep the potatoes from getting soft before you reheat them.
How do I know when the potatoes are done?
The potatoes should be golden brown and fork-tender. They will feel light and have a slight crunch on the outside when ready.
Is this recipe kid-friendly?
Absolutely, most kids love the combination of potatoes, meat, and cheese. You can keep the cilantro or lime on the side for picky eaters.
I hope these cozy taco bowls bring a little extra warmth to your table tonight. They are so simple to make and even more fun to eat. Happy cooking!
— Lidia
Loaded Potato Taco Bowls
Ingredients
- 2 lbs Russet potatoes, cubed into 1/2 inch pieces
- 2 tbsp Olive oil
- 1 lb Lean ground beef (90/10)
- 1 oz Taco seasoning mix
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 1 cup Shredded sharp cheddar cheese
- 1/2 cup Plain non-fat Greek yogurt
- 1/4 cup Fresh cilantro, chopped
- 1 Lime , cut into wedges
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
- Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Toss cubed potatoes with olive oil, salt, and pepper on the baking sheet until evenly coated.
- Roast potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- While potatoes roast, heat a large skillet over medium-high heat and brown the ground beef until fully cooked.
- Drain excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water; simmer for 5 minutes.
- Incorporate black beans and corn into the beef mixture and heat through for 2 to 3 minutes.
- Divide roasted potatoes evenly into four serving bowls.
- Top each portion of potatoes with the beef and bean mixture.
- Garnish with shredded cheese, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.
