Ingredients
Scale
- 4 medium russet potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- Salt & pepper to taste
- 1 lb ground beef or black beans
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- Optional: diced tomatoes, corn, jalapeños, olives
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through.
- While the potatoes bake, brown the ground beef in a skillet over medium heat. If using black beans, heat them in a separate pot.
- Add taco seasoning to the browned beef or heated beans and a little water. Let simmer until thickened.
- Remove the crispy potatoes from the oven and transfer them to bowls, sprinkling the cheese on top immediately.
- Layer the seasoned meat or beans on top of the cheese, followed by your preferred toppings like sour cream, salsa, sliced green onions, and chopped cilantro.
Notes
For extra crunch, ensure potatoes are spread out on the baking sheet without overlapping. Experiment with toppings for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian (with substitutions for meat)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg
Keywords: potato bowls, loaded potatoes, fiesta bowls, Mexican food, easy dinner