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Loaded Potato Taco Bowl

Loaded potato taco bowl with crispy roasted Yukon gold cubes and a seasoned taco beef simmer. Every Tex-Mex bowl gets loaded with cheddar, sour cream, pico de gallo, jalapeños, and cilantro for a hearty easy taco dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Taco beef
  • 1 lb ground beef
  • 1 onion
  • 3 cloves garlic
  • 0.5 cup salsa
  • 1 can (4 oz) diced green chiles
  • 2 tsp taco seasoning divided
  • 0.25 salt to taste
  • 0.25 pepper to taste
Roasted potatoes
  • 1.5 lb Yukon gold potatoes cubed
  • 2 tbsp olive oil
  • 1 tsp taco seasoning divided
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings
  • 1 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 cup pico de gallo
  • 0.5 cup sliced jalapeños
  • 0.25 cup cilantro
  • 2 lime lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the taco-spiced potatoes
  1. Preheat oven to 425°F, then toss potato cubes with olive oil, 1 teaspoon taco seasoning, salt, and pepper; spread in a single layer on a sheet pan.
  2. Roast for 20–25 minutes, turning once if needed, until the potatoes are golden and crispy with browned edges.
Cook the taco beef
  1. In a cast iron skillet over medium-high heat, brown ground beef with diced onion until no pink remains.
  2. Drain excess fat, then add minced garlic and cook for 30–60 seconds until fragrant.
  3. Add the remaining taco seasoning, salsa, and diced green chiles, then simmer for 5 minutes to thicken slightly.
Assemble the loaded taco bowls
  1. Divide roasted potatoes among 4 bowls, then spoon the seasoned taco beef over the top.
  2. Top each bowl with shredded cheddar and a dollop of sour cream.
  3. Add pico de gallo, sliced jalapeños, and cilantro for fresh, bright contrast.
  4. Serve immediately with lime wedges on the side so each bowl can be finished to taste.

Notes

For maximum crispness, keep potato cubes in a single layer on the sheet pan and avoid crowding. Refrigerate leftovers in sealed containers up to 3 days; reheat potatoes and beef separately for best texture. Freezing is not recommended for the assembled bowls. If you want a lighter option, swap sour cream for plain Greek yogurt for a similar tang with higher protein.