Description
A hearty and comforting taco bowl featuring crispy roasted potatoes, seasoned ground meat, and fresh toppings for a quick weeknight meal.
Ingredients
Scale
- 2 large potatoes, diced (Yukon Gold or russets)
- 1 pound ground beef or turkey
- 1 packet taco seasoning (or 2–3 tbsp homemade blend)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sour cream
- Salsa to taste
- Salt and pepper to taste
- Olive oil for frying/roasting
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
- Toss the diced potatoes with 1–2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the sheet.
- Roast the potatoes for 25–30 minutes, turning once, until edges are golden and crisp.
- While potatoes roast, heat a large skillet over medium heat. Add the ground meat and cook, breaking it up, until no longer pink (6–8 minutes).
- Drain any excess fat, then stir in the taco seasoning and the amount of water called for on the packet (or 2–3 tablespoons if using a dry mix). Simmer until sauce clings to the meat.
- Chop tomatoes and shred lettuce while the meat finishes.
- Build bowls: start with a base of roasted potatoes, spoon the seasoned meat on top, add diced tomatoes and shredded lettuce, and sprinkle with cheese.
- Finish each bowl with salsa and a dollop of sour cream. Serve immediately.
Notes
For a vegetarian option, swap the meat for cooked lentils or crumbled tempeh. Use sweet potatoes for extra nutrients. Stir in salsa for a saucier mix.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco bowl, loaded potatoes, quick meal, Tex-Mex, comfort food