Taco Loaded Potato Bowl
Taco Loaded Potato Bowl
Ingredients
For the Pico de Gallo
- 2 roma tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
For the Guacamole
- 2 avocados, ripe, flesh scooped out
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
For the Taco Potatoes
- 2 pounds russet potatoes, diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 teaspoon vegetable oil
- 2 tablespoons taco seasoning
- 1/2 cup water
For Assembly and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced roma tomatoes, diced red onion, chopped fresh cilantro, and fresh lime juice. Mix well with a spoon. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Prepare the Guacamole: In a separate medium bowl, scoop out the flesh of the ripe avocados. Add the diced red onion, chopped fresh cilantro, fresh lime juice, and salt. Mash and mix all ingredients together with a fork until desired consistency is reached. Cover the surface of the guacamole directly with plastic wrap to prevent browning, then cover with a lid and refrigerate until ready to serve.
⏱️ 7 min
- 4
Prepare the Taco Potatoes: Place the diced russet potatoes in a large metal bowl. Drizzle with olive oil and sprinkle generously with taco seasoning. Use your hands to thoroughly mix the potatoes, ensuring they are evenly coated. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
⏱️ 8 min
- 5
Bake the potatoes in the preheated oven for 30 to 35 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.
⏱️ 35 min•🌡️ 425
- 6
While the potatoes are baking, prepare the Ground Beef: Heat vegetable oil in a large pan over medium-high heat. Add the ground beef and use a wooden spoon to break it up as it cooks. Sprinkle with taco seasoning. Continue to cook, breaking up the beef, until it is fully browned. Drain any excess grease.
⏱️ 10 min
- 7
Pour water into the pan with the browned ground beef and stir well. Continue to cook until the water has been absorbed or evaporated, moistening the beef mixture. Remove from heat.
⏱️ 5 min
- 8
Assemble the Taco Loaded Potato Bowls: Once the potatoes are roasted, remove them from the oven. Divide the roasted potatoes among 4 serving bowls. Top each bowl with a generous portion of the cooked taco ground beef.
⏱️ 5 min
- 9
Sprinkle shredded cheddar cheese over the beef and potatoes. Add a scoop of the homemade guacamole and a scoop of the homemade pico de gallo to each bowl. Finish with a dollop of sour cream and garnish with fresh chopped cilantro.
⏱️ 5 min
- 10
Serve immediately and enjoy your Taco Loaded Potato Bowls!
Kitchen Tools
Nutrition Facts (per serving)
Taco Loaded Potato Bowl
For the Pico de Gallo
- 2 roma tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
For the Guacamole
- 2 avocados, ripe, flesh scooped out
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
For the Taco Potatoes
- 2 pounds russet potatoes, diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 teaspoon vegetable oil
- 2 tablespoons taco seasoning
- 1/2 cup water
For Assembly and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced roma tomatoes, diced red onion, chopped fresh cilantro, and fresh lime juice. Mix well with a spoon. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Prepare the Guacamole: In a separate medium bowl, scoop out the flesh of the ripe avocados. Add the diced red onion, chopped fresh cilantro, fresh lime juice, and salt. Mash and mix all ingredients together with a fork until desired consistency is reached. Cover the surface of the guacamole directly with plastic wrap to prevent browning, then cover with a lid and refrigerate until ready to serve.
⏱️ 7 min - 4
Prepare the Taco Potatoes: Place the diced russet potatoes in a large metal bowl. Drizzle with olive oil and sprinkle generously with taco seasoning. Use your hands to thoroughly mix the potatoes, ensuring they are evenly coated. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
⏱️ 8 min - 5
Bake the potatoes in the preheated oven for 30 to 35 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.
⏱️ 35 min•🌡️ 425 - 6
While the potatoes are baking, prepare the Ground Beef: Heat vegetable oil in a large pan over medium-high heat. Add the ground beef and use a wooden spoon to break it up as it cooks. Sprinkle with taco seasoning. Continue to cook, breaking up the beef, until it is fully browned. Drain any excess grease.
⏱️ 10 min - 7
Pour water into the pan with the browned ground beef and stir well. Continue to cook until the water has been absorbed or evaporated, moistening the beef mixture. Remove from heat.
⏱️ 5 min - 8
Assemble the Taco Loaded Potato Bowls: Once the potatoes are roasted, remove them from the oven. Divide the roasted potatoes among 4 serving bowls. Top each bowl with a generous portion of the cooked taco ground beef.
⏱️ 5 min - 9
Sprinkle shredded cheddar cheese over the beef and potatoes. Add a scoop of the homemade guacamole and a scoop of the homemade pico de gallo to each bowl. Finish with a dollop of sour cream and garnish with fresh chopped cilantro.
⏱️ 5 min - 10
Serve immediately and enjoy your Taco Loaded Potato Bowls!