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Loaded Potato Taco Bowl for Quick Weeknight Meals
Youssef Hb

Loaded Potato Taco Bowl for Quick Weeknight Meals

A quick, customizable loaded taco bowl featuring seasoned ground beef, crispy roasted potatoes, and melted cheddar cheese. Perfect for busy nights, this hearty dish balances smoky flavors with fresh toppings for a comforting Mexican-style meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican/Comfort
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 4 cups potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder (Coca or New Mexico styles recommended)
  • 1 lb ground beef (Lean, <80/20 to reduce grease)
  • 1 tablespoon taco seasoning (store-brand or homemade)
  • ½ cup water
  • 1 cup cheddar cheese (Mexican blend optional)

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Toss potatoes with olive oil, paprika, garlic powder, and chili powder on a baking sheet.
  3. Roast for 20-25 minutes until golden and crispy.
  4. In a skillet, cook ground beef over medium heat, breaking it apart; drain excess fat.
  5. Add taco seasoning and water, simmer for 10-15 minutes until thickened.
  6. Stir in cheddar cheese until melted into a chunky sauce.
  7. Assemble bowls by combining roasted potatoes and simmered beef mixture.
  8. Top with additional cheese, lettuce, tomatoes, avocado, or tortilla strips.

Notes

Roast potatoes first to create a golden crust.
Use Russet or Yukon Gold potatoes as desired.
Substitute ground chicken for beef, if preferred.
Zucchini can replace potatoes for a lower starch option.
Prep taco meat ahead of time for faster weeknight meals.
Melted cheese acts as a binding sauce for the meat mixture.