Simply by Maha
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DinnerLoaded potato taco bowl with crispy seasoned potatoes, taco beef and pico de gallo
Mexican · Dinner

Loaded Taco Potato Bowl

This loaded potato taco bowl is the ultimate easy dinner. It’s made with crispy seasoned potatoes, flavourful taco beef, fresh pico de gallo, and all the best toppings for a quick and satisfying meal.

5.0 (1 review)
30m
Prep
60m
Cook
90m
Total
4
Serves
easy
Level
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Instructions

  1. Season the potatoes
    In a large bowl, toss the diced potatoes with olive oil, onion powder, garlic powder, salt, black pepper, chili powder, cayenne pepper, and oregano until well coated.
  2. Cook the potatoes
    Roast or air fry the potatoes until golden, crispy, and cooked through.
  3. Cook the taco beef
    In a pan over medium heat, cook the chopped onion until softened. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the taco seasoning and cook until fully combined and flavorful.
  4. Make the pico de gallo
    In a bowl, mix together the white onion, lime juice, Roma tomato, cilantro, salt, and black pepper.
  5. Assemble the bowls
    Add the crispy potatoes to your bowl, then top with the taco beef.
  6. Add toppings
    Finish with pico de gallo, queso, shredded cheese, cilantro lime sauce, and Taco Bell sauce.
  7. Serve
    Serve warm and enjoy right away.

About this recipe

A loaded taco potato bowl is everything you love about tacos, just served over potatoes instead of in a tortilla. You season minced beef with all the usual taco spices, cook up some potatoes until they're crisp at the edges and soft in the middle, then load the whole thing with cheese, soured cream, salsa, and whatever else your family fancies. It's hearty, it's filling, and it's a brilliant way to feed people on a budget.

I make this when I want taco night but I'm out of tortillas, or when I just want something that eats more like a proper dinner with a fork. The potatoes soak up all the seasoned beef juices and the toppings, so every bite has a bit of everything. It's also naturally gluten free, which is handy when someone at the table can't do wheat.

Roast the potatoes, diced or as wedges, until they're properly golden so they hold up under all the toppings. Soft, pale potatoes turn to mush once you pile the beef and soured cream on. Get them crisp and the bowl stays satisfying right to the last forkful.

Per serving
  • 480Calories
  • 25gProtein
  • 24gFat
  • 42gCarbs
estimated

Good to know

Why you'll love it

  • All the taco flavours in a hearty, filling bowl you eat with a fork.
  • Naturally gluten free, so it suits more people at the table.
  • Cheaper than tortillas and stretches to feed a crowd.
  • A build-your-own bowl bar keeps everyone happy with their own toppings.
  • Crispy potatoes soak up the seasoned beef and toppings beautifully.
  • Easy to prep components ahead for fast weeknight assembly.

Ingredient notes

Potatoes: floury or all-rounder potatoes like Maris Piper roast up crispy outside and fluffy inside. Waxy potatoes hold their shape but won't crisp as well. Baby potatoes halved also work.

Beef: minced beef is classic, but turkey mince or a plant-based mince work too. Drain the fat after browning so the bowl isn't greasy.

Taco seasoning: cumin, chilli, paprika, garlic, and oregano are the backbone. Making your own lets you control the salt and heat better than a packet.

Cheese: grated cheddar or a Mexican-style blend melts nicely over the warm beef and potatoes. Add it while everything is hot so it softens.

Toppings: soured cream, salsa, sweetcorn, black beans, spring onion, and coriander all add freshness and colour. Pick a couple of cool, fresh ones to balance the rich beef.

Tips & tricks

Roast the potatoes until they're properly golden and crisp, around 25 to 30 minutes at 220C, tossing halfway. Crisp potatoes hold up under the toppings instead of going soggy.

Cut the potatoes into even-sized pieces so they cook at the same rate. Uneven chunks leave some burnt and some underdone.

Drain the fat from the beef after browning. A pool of grease at the bottom of the bowl makes the whole thing heavy.

Layer hot components first, beef and cheese over the warm potatoes, then add the cold toppings like soured cream and salsa last so they stay cool.

Taste the beef and adjust the seasoning before serving. Potatoes are mild, so the beef needs to carry the flavour for the whole bowl.

Storage & make-ahead

Store the components separately in airtight containers in the fridge for up to 4 days. Keeping potatoes, beef, and cold toppings apart keeps everything at its best.

Freeze the cooked seasoned beef for up to 3 months. Potatoes don't freeze well once cooked as they go grainy, so make those fresh.

Reheat the beef and potatoes separately in a hot pan or oven so the potatoes crisp back up, then assemble with fresh cold toppings.

Variations

Use a baked jacket potato as the base instead of roasted pieces for a loaded baked potato version.

Swap roasted potatoes for sweet potato for a sweeter, softer bowl.

Make it vegetarian with black beans and sweetcorn in place of the beef.

Top with guacamole and pickled jalapenos for a fresher, spicier finish.

Frequently asked questions

Floury or all-rounder potatoes like Maris Piper roast up crispy outside and fluffy inside, which holds up best under the toppings. Cut them into even pieces and roast until properly golden.
Cut them evenly, roast at a high heat around 220C for 25 to 30 minutes, and toss them halfway through. A hot oven and enough space on the tray are what give you crisp edges.
Yes, as long as your taco seasoning is gluten free. Swapping tortillas for potatoes naturally removes the wheat, which makes this a good option for anyone avoiding gluten. Always check seasoning packets.
Yes. Cook the beef and roast the potatoes ahead and store them separately in the fridge for up to 4 days. Reheat both, then assemble with fresh cold toppings just before eating.
Grated cheese, soured cream, salsa, sweetcorn, black beans, spring onion, coriander, and guacamole all work. Add hot toppings like cheese over the warm beef and keep the cool ones for last.
Yes. Turkey mince or a plant-based mince swap straight in for the beef. For a meat-free bowl, use seasoned black beans and sweetcorn as the base instead.
Make sure the potatoes are properly crisp, drain the fat from the beef, and add cold wet toppings like soured cream and salsa right at the end rather than letting them sit on the hot food.
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