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Loaded Potato Taco Bowl

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A quick and easy weeknight dinner combining crispy potatoes with taco-seasoned protein and fresh toppings for a flavorful, comforting bowl.

Ingredients

Scale
  • 3 medium russet or Yukon Gold potatoes, diced into ½-inch cubes
  • 2 tablespoons olive oil (plus more if needed)
  • Pinch of salt and pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey, chicken, black beans, or plant-based protein)
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • ¼ cup water (60 ml)
  • 1 cup shredded sharp cheddar cheese or Mexican blend
  • Diced tomatoes
  • Sliced green onions
  • Chopped fresh cilantro
  • Jalapeños (optional)
  • Diced avocado or guacamole
  • Sour cream or Greek yogurt
  • Lime wedges

Instructions

  1. Wash and dice potatoes into ½-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add potatoes in a single layer and cook without stirring for 5 minutes to get crispy. Stir gently and continue cooking, stirring every few minutes until golden and tender, about 10 more minutes. Add more oil if potatoes start to stick.
  3. In the same pan, push potatoes to one side or remove temporarily. Add a little more oil and sauté onion and garlic until fragrant and translucent, about 3 minutes.
  4. Add ground beef or chosen protein. Break apart and cook until browned and cooked through, about 7 minutes. Drain excess fat if needed.
  5. Sprinkle taco seasoning and add ¼ cup water. Stir well and simmer for 2 minutes until sauce thickens slightly.
  6. Mix crispy potatoes back into the meat mixture and stir gently to combine. Let flavors meld for 1-2 minutes.
  7. Spoon mixture into bowls and top with shredded cheese to melt.
  8. Add fresh toppings: diced tomatoes, green onions, jalapeños, cilantro, and avocado or guacamole.
  9. Finish with a spoonful of sour cream or Greek yogurt and a squeeze of fresh lime juice.
  10. Serve immediately while warm.

Notes

Use a hot skillet and avoid overcrowding potatoes to get them crispy. Cast iron skillet recommended for even heat and better crust. Prepare toppings while potatoes cook to save time. For gluten-free, ensure taco seasoning is gluten-free or make your own. Variations include swapping proteins or roasting potatoes in the oven.

Nutrition

Keywords: loaded potato taco bowl, quick dinner, weeknight meal, taco bowl, crispy potatoes, ground beef, vegetarian option, easy recipe

Find it online: https://cooltastes.com/loaded-potato-taco-bowl-recipe-easy-quick-weeknight-dinner-idea/