Loaded Potato Taco Bowl (Print Version)

Crispy roasted potatoes topped with seasoned beef, cheese, and fresh vegetables with zesty lime crema.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, diced into ½-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper

→ Taco Beef

07 - 1 lb ground beef
08 - 1 tbsp olive oil
09 - 1 small onion, finely diced
10 - 2 cloves garlic, minced
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - ½ tsp dried oregano
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp cayenne pepper
17 - ½ cup tomato sauce
18 - ¼ cup water

→ Toppings

19 - 1 cup shredded cheddar cheese
20 - 1 cup cherry tomatoes, halved
21 - 1 cup shredded lettuce
22 - ½ cup canned black beans, rinsed and drained
23 - ½ cup corn kernels
24 - 1 avocado, diced
25 - ¼ cup sliced green onions
26 - ¼ cup chopped cilantro

→ Crema

27 - ½ cup sour cream
28 - 1 tbsp lime juice
29 - ½ tsp ground cumin
30 - Salt to taste

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast potatoes for 25–30 minutes, tossing halfway, until golden and crispy.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened.
05 - Add minced garlic and cook for 30 seconds. Add ground beef, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
06 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and cayenne. Cook for 1 minute until fragrant.
07 - Add tomato sauce and water. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat.
08 - In a small bowl, whisk together sour cream, lime juice, cumin, and a pinch of salt to make the crema.
09 - Divide roasted potatoes among 4 bowls. Top with taco beef, cheddar cheese, tomatoes, lettuce, black beans, corn, avocado, green onions, and cilantro. Drizzle with crema.
10 - Serve immediately.

# Expert Advice:

01 -
  • Crispy roasted potatoes hold up better than tortilla chips and feel somehow more satisfying
  • Everything comes together in under an hour with mostly pantry staples
  • The customizable toppings let everyone make their bowl exactly how they like it
02 -
  • Cutting potatoes into uniform ½ inch cubes is the difference between evenly roasted pieces and some that are burnt while others are still raw
  • Let the beef simmer long enough for the sauce to thicken or you will end up with a soupy bowl instead of a hearty one
03 -
  • Do not crowd the potatoes on the baking sheet or they will steam instead of roast
  • Let the beef rest in the pan for a few minutes off the heat before serving so the sauce thickens even more

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