Go Back
–+ servings
Loaded Potato Taco Bowls

Loaded Potato Taco Bowls – Your New Comfort Food Hero

Loaded Potato Taco Bowls are a delicious combination of crispy roasted potatoes, seasoned ground beef, fresh salsa, and zesty sriracha mayo, perfect for meal prep and customizable for everyone's taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Meat
  • 1 lb Lean Ground Beef Can substitute with ground turkey or lentils.
  • 1 tbsp Creole Seasoning
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Crushed Red Pepper Adjust for heat.
  • 1 tbsp Taco Seasoning Use as desired.
  • to taste Salt + Pepper Simple seasoning.
For the Roasted Potatoes
  • 3 medium Medium-Large Potatoes (Yukon Gold) Can substitute with sweet potatoes.
  • 2 tbsp Olive Oil For roasting.
  • 1 tsp Oregano
  • 1 tsp Paprika
For the Pico de Gallo
  • 1 large Tomato Fresh and juicy.
  • 1 small Jalapeño Adjust quantity based on heat preference.
  • 1/2 small Red Onion Chopped.
  • 1 tbsp Lime Juice.
  • 1/4 cup Cilantro Chopped, skip if not preferred.
For the Sriracha Mayo
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 2 tbsp Sriracha Adjust according to spiciness preference.
  • 1 tbsp Lemon Juice
  • to taste Ground Black Pepper

Equipment

  • Oven
  • Large bowl
  • Baking Sheet
  • Skillet
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash and cube the Yukon Gold potatoes into bite-sized pieces. Toss with olive oil, salt, oregano, garlic powder, and paprika. Bake for 30-35 minutes until golden and crispy.
  2. For pico de gallo, dice tomato, jalapeño, and half of the red onion. Combine in a bowl with cilantro and lime juice. Season with salt and pepper. Stir well and set aside.
  3. In a skillet over medium-high heat, cook the ground beef. Season with creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, and salt. Cook for 8-10 minutes until browned.
  4. In a bowl, mix mayonnaise, sriracha, lemon juice, and black pepper until smooth. Set aside.
  5. Assemble bowls with crispy potatoes, taco meat, pico de gallo, and sriracha mayo. Serve or refrigerate.
  6. Let bowls cool completely before sealing. Refrigerate for up to 4 days. Reheat in the microwave before serving.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 65gProtein: 47gFat: 25gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 1500mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 15mg

Notes

To ensure crispy potatoes, toss evenly in oil and seasoning. Store ingredients separately for freshness if preparing in advance.

Tried this recipe?

Let us know how it was!