Description
A quick and satisfying taco bowl using crispy roasted potatoes instead of tortillas, loaded with flavorful toppings and customizable for various diets.
Ingredients
Scale
- 4 medium russet potatoes (about 2 pounds / 900g), peeled or unpeeled
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, cayenne)
- 1 pound ground beef or turkey (optional)
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar or Mexican blend cheese (115g)
- Diced avocado
- Chopped cilantro
- Sliced green onions
- Diced tomatoes
- Jalapeño slices (optional)
- ½ cup sour cream or Greek yogurt (120g)
- Optional extras: pickled red onions, hot sauce, crushed tortilla chips
- Fresh lime juice (for finishing)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Peel (optional) and dice potatoes into roughly 1-inch cubes. Toss with olive oil and taco seasoning until well coated. Spread in a single layer on the baking sheet.
- Roast potatoes for 25-30 minutes, tossing halfway through, until golden and crispy.
- While potatoes roast, brown ground meat in a skillet over medium heat with a teaspoon of taco seasoning, or warm black beans with a pinch of cumin and chili powder.
- Prepare toppings: dice avocado, chop cilantro, slice green onions and jalapeños, and get sour cream or Greek yogurt ready.
- Once potatoes are done, layer the bowl starting with potatoes, then meat or beans, sprinkle cheese, add fresh toppings, a dollop of sour cream, and a squeeze of lime.
- Add optional crushed tortilla chips or hot sauce for extra crunch and heat.
Notes
Use high oven temperature (425°F) for crispy potatoes. Space potatoes out on the tray to avoid steaming. Fresh lime juice added last brightens flavors. Leftovers reheat well and get crispy again in a hot skillet or toaster oven. Customize toppings and proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 15
- Carbohydrates: 45
- Fiber: 7
- Protein: 25
Keywords: potato taco bowl, taco Tuesday, loaded potato bowl, easy dinner, taco seasoning, vegetarian taco bowl, quick taco recipe