Loaded Taco Beef Potato Bowl
A delicious and hearty meal combining crispy potatoes, taco-seasoned beef, and a variety of toppings, perfect for an easy weeknight dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large Skillet
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 large russet potatoes sliced
- 2 tbsp olive oil
- 1 packet taco seasoning
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 avocado sliced
- 1/4 cup chopped cilantro
Instructions
Preparation
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Wash and slice the potatoes into thin rounds. Toss them with olive oil, salt, and pepper in a mixing bowl.
- Spread the potato slices in a single layer on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Cook the Taco Beef
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula.
- Drain excess fat from the skillet. Add taco seasoning and a splash of water. Stir to combine and simmer until the beef is well-coated.
Assemble the Bowl
- Start with a layer of crispy potatoes in each bowl. Add a generous scoop of taco beef on top.
- Top each bowl with shredded cheese, sour cream, avocado slices, and cilantro. Serve immediately.
Serving and Storage
- Serve the bowls warm, garnished with additional toppings of choice.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Ensure potatoes are dry before baking for crispiness. Ingredient Substitutions: Use ground turkey or beans for a different protein. How to Serve: Add fresh lime juice for a zing. Storage & Freshness: Keep toppings separate when storing. Make-Ahead Tips: Prepare ingredients in advance for quick assembly.