Description
These Crispy Loaded Potato Taco Bowls are an easy and satisfying dinner made with golden crispy potatoes, seasoned ground beef, sweet corn, and all your favorite taco toppings. It’s a hearty, flavorful meal that’s perfect for busy weeknights and easy to customize for the whole family.
Ingredients
- 2 lbs potatoes, diced into small cubes
- 1 lb ground beef
- 1/2 cup frozen corn
- 1 tablespoon chili powder, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 cup guacamole, for topping
- Pico de gallo, for topping
- Sour cream, for topping
Instructions
- Preheat the oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy.
- While the potatoes cook, brown the ground beef in a large skillet over medium-high heat. Drain excess grease if needed.
- Add the chili powder, salt, garlic powder, and black pepper to the beef. Stir well to coat.
- Pour in the water and add the frozen corn. Simmer for 3–5 minutes, stirring occasionally, until the liquid has reduced and the corn is heated through.
- Divide the crispy potatoes among serving bowls.
- Top each bowl with the seasoned beef and corn mixture.
- Add shredded cheddar cheese, guacamole, pico de gallo, and sour cream as desired.
- Serve immediately while the potatoes are hot and crispy.
Notes
- Cut the potatoes into evenly sized pieces so they cook and crisp at the same rate.
- For extra-crispy potatoes, avoid overcrowding the baking sheet.
- Adjust the chili powder according to your preferred spice level.
- Add diced avocado, jalapeños, lettuce, or black beans for additional toppings.
- Leftover beef and potatoes can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American