Loaded Potato Taco Bowl part 2
Crispy roasted potatoes meet all your favorite taco toppings in this Loaded Potato Taco Bowl, Packed with flavor, texture, and fresh ingredients—it’s the perfect mix of comfort food and feel-good fuel. Who needs a tortilla when you’ve got a bowl this good? #TacoBowl #LoadedPotato #ComfortFood #lemon8partner #FoodieFavorites
—Potato Ingredients—
2-3 pounds of baby potatoes
1 packet of taco seasoning (spicy or mild)
1/2 cup extra virgin olive oil
—Beef Ingredients—
2 14oz trays of shaved Beef Steak
4 tablespoons extra virgin olive oil (1 tbs for the peppers and onions and 3 tbs for the meat)
1 red bell pepper
1 medium size onion
1/2 teaspoon salt(to season the peppers and onions)
1/2 teaspoon black pepper(to season the peppers and onions)
1 packet taco seasoning
1/4 cup water
—Cheese sauce—
1/2 cup milk
1 15oz jar cheese dip
4oz can fire roasted diced green chiles
—Toppings—
Lettuce
Tomatoes
Red onion
Cilantro or parsley
1. Preheat oven to 425°F, line a baking sheet with parchment paper. Wash and quarter the baby potatoes. In a large bowl, toss potatoes with ½ cup olive oil and taco seasoning until evenly coated. Spread potatoes in a single layer on a baking sheet. Roast for 35–40 minutes, flipping halfway, until golden, crispy, and tender.
2. In a large skillet over medium-high heat, add 1 tbsp olive oil. Add diced bell pepper and onion. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until soft and slightly caramelized. Transfer to a plate and set aside.
3. In the same skillet, heat 3 tbsp olive oil over medium-high heat. Add shaved beef in, break it up with a wooden spoon and cook until browned (about 5–7 minutes). Sprinkle with taco seasoning and pour in ¼ cup water, Stir well and cook for another 3-5 minutes. Add cooked peppers and onions back to the pan. Mix and heat through.
4. In a small saucepan over low heat, combine milk, cheese dip and green chiles. Stir until smooth and warmed through.
5. While everything is cooking, dice and prep your favorite fresh toppings.
6. Assemble the taco bowls: Start with a generous layer of crispy roasted potatoes. Top with a scoop of the beef, peppers, and onions. Drizzle on warm cheese sauce. Finish with your favorite fresh toppings. Grab a fork and enjoy every bite!
Alright, fellow foodies! If you've just whipped up this amazing Loaded Potato Taco Bowl, you already know it's a winner. But I've got some extra tips and variations up my sleeve to make it even more your own, whether you're looking for extra crispiness, a different protein, or just some fresh ideas to keep things exciting! Mastering the Crispy Roasted Potatoes: Getting those potatoes perfectly crispy is key to a truly *loaded potato taco bowl*. Here are my go-to tricks: First, make sure your baby potatoes are thoroughly washed and completely dry before tossing them with olive oil and taco seasoning. Excess moisture prevents crisping. Second, don't overcrowd the baking sheet! Give them plenty of space so they can roast, not steam. If you have too many, use two sheets. Flipping them halfway through is also crucial for even browning and that golden-brown crust we all crave. Some people swear by par-boiling the potatoes for 5-7 minutes first, then draining and roughing them up slightly before roasting – this creates even more surface area for crispiness! Protein Power-Ups: Beyond Shaved Steak! While the shaved beef steak in this recipe is fantastic, I know many of you might be wondering about other options, especially if you're a fan of a classic ground beef potato taco bowl. It's super easy to swap! If using ground beef (about 1.5-2 lbs for this recipe), simply brown it in your skillet, breaking it up as it cooks. Once no pink remains, drain off any excess fat before adding your taco seasoning and water. You can then stir in the cooked peppers and onions just as described. Ground turkey or shredded chicken (seasoned with taco seasoning) are also excellent alternatives for a lighter touch, making this taco beef potato bowl easily adaptable to your preferences. Elevating Your Cheese Sauce & Toppings: For that irresistible cheese sauce, don't be afraid to experiment! A tiny pinch of smoked paprika or a dash of your favorite hot sauce can add an extra layer of flavor. If you prefer a thicker sauce, use slightly less milk. As for toppings, the sky's the limit! Beyond lettuce, tomatoes, red onion, and cilantro, consider adding a dollop of cool sour cream or Greek yogurt, a scoop of fresh guacamole or diced avocado, corn salsa, black beans, or even some pickled jalapeños for a spicy kick. These additions truly make it a loaded taco bowl experience. Meal Prep & Leftover Love: This loaded potato taco bowl is surprisingly great for meal prep! To keep things fresh, store the crispy roasted potatoes, seasoned beef mixture, and cheese sauce in separate airtight containers in the fridge. When you're ready to eat, simply reheat your potatoes and meat, warm the cheese sauce, and then pile on your fresh toppings. This ensures everything stays delicious and doesn't get soggy. It's perfect for a quick, satisfying lunch or dinner on a busy weeknight. Enjoy every last bite!
A must try!! looks delicious 😋