Crispy Loaded Potato Taco Bowls with Ground Beef
By Nina Solano
Prep
15 min
Cook
25 min
Total
70 min
Servings
4
Level
Easy
These loaded potato taco bowls take 1 hour 10 minutes from start to finish, including the optional soaking time, and roasted potato chunks stand in for tortillas under seasoned beef and corn. I finish mine with cold toppings, so the hot and cold parts don't make dinner feel heavy (I like that contrast).
Cut the potatoes into roughly 1-inch chunks, then dry them completely after soaking and spread them in one even layer on a baking sheet, because a crowded pan traps steam and leaves the edges pale. Roast at 425°F until the edges are golden and crisp and a fork slides easily into the centers.
The beef gets its flavor from chili powder, salt, garlic, and pepper bloomed in the hot skillet for 30 seconds before the meat goes in. That takes away the raw spice taste. Add the corn and water after browning, then cover the skillet for 5 minutes until the liquid lightly coats the meat.
Set out the toppings before the potatoes come out of the oven, because assembly moves fast once both hot parts are ready. I put guacamole on last with the pico de gallo and sour cream. You can also set everything out as a build-your-own dinner bar with lime wedges nearby (I keep them on the side).
Why you'll love this recipe
- Dinner is built from a baking sheet and one large skillet, with no special equipment beyond a mixing bowl.
- The potato base makes the bowls filling, and two pounds of inexpensive potatoes make four servings.
- Prep the cold toppings while the potatoes roast, then build the bowls as soon as the beef is ready.
- Everyone can choose their own toppings at the table. It cuts down on picking ingredients out of a finished meal.
- Ground turkey or ground chicken can replace the beef using the same seasoning approach.
- A full batch portions well for meal prep if you keep the hot components separate from the toppings.
Ingredients
- •2 lbs potatoes
- •1 lb ground beef
- •0.5 cup frozen corn
- •1 tbsp chili powder (or to taste)
- •0.5 tsp salt
- •0.5 tsp garlic
- •0.25 tsp pepper
- •0.5 cup water
- •1 tbsp oil (for roasting potatoes)
- •0.5 cup shredded cheddar (optional)
- •0.5 cup guacamole (optional)
- •pico de gallo (optional)
- •sour cream (optional)
Instructions
- 1
Wash and peel the potatoes, then cut them into roughly 1-inch chunks. Leave the skins on if you prefer, after scrubbing them well.
- 2
Soak the cut potatoes in cold water for 20 to 30 minutes if you want extra crisp potatoes.
- 3
Drain the potatoes well and pat them completely dry with paper towels. Shred the cheddar, if using, and return it to the fridge while you gather the other toppings.
- 4
Toss the dried potatoes with 1 tablespoon oil, a bit of salt, and about half the chili powder.
- 5
Spread the potatoes in a single, even layer on a baking sheet. Roast at 425°F for about 20 to 25 minutes, turning halfway through, until the edges are golden and crisp and the centers are soft when pierced.
- 6
Heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic, and pepper, and cook for about 30 seconds to bloom the spices.
- 7
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
- 8
Stir in the frozen corn and water. Cover the skillet and cook for 5 minutes, until the corn is heated through and the liquid lightly coats the meat.
- 9
Spoon the hot potatoes into bowls and top with the beef and corn mixture. Add cheddar, guacamole, pico de gallo, sour cream, and any other toppings, then serve right away.
FAQ
Nutrition (per serving)
Calories
485
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