Description
Crispy roasted potatoes topped with seasoned beef, melted cheese, fresh veggies, and all your favorite taco fixings. A hearty, customizable bowl the whole family will love.
Ingredients
For the Potatoes (Choose One Style):
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Crispy Roasted Potato Cubes:
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2 lbs russet or Yukon Gold potatoes, cut into ½-inch cubes
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2 tablespoons olive oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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Creamy Mashed Potatoes:
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2 lbs russet potatoes, peeled and cubed
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½ cup warm milk or broth
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¼ cup butter
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½ cup sour cream
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1 cup shredded cheddar cheese (optional, for extra creaminess)
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Salt and pepper to taste
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For the Taco Meat:
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1 lb ground beef (80/20) or ground turkey
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1 packet (¼ cup) taco seasoning, or homemade blend (2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano)
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⅓ cup water
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1 tablespoon olive oil
For the Toppings & Assembly (Choose Your Favorites):
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1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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1 cup sour cream or plain Greek yogurt
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1 cup guacamole or 1 diced avocado
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1 cup pico de gallo or diced tomatoes
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1 cup shredded lettuce (romaine or iceberg)
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½ cup sliced black olives
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½ cup corn kernels (canned, drained, or roasted)
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½ cup black beans, rinsed and drained
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¼ cup sliced pickled jalapeños
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¼ cup chopped fresh cilantro
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2 green onions, thinly sliced
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Lime wedges, for serving
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Tortilla chips or strips, for crunch
Instructions
Step 1: Prepare Your Potatoes
For Crispy Roasted Potatoes: Preheat oven to 425°F (220°C). Toss potato cubes with oil and spices. Spread on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
For Creamy Mashed Potatoes: Boil cubed potatoes in salted water until tender (15-20 mins). Drain and return to pot. Add warm milk, butter, and sour cream. Mash until smooth. Stir in optional cheese until melted. Season with salt and pepper. Keep warm.
Step 2: Cook the Taco Meat
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain excess fat if desired. Sprinkle taco seasoning over the meat and pour in the water. Stir to combine and simmer for 3-5 minutes until the sauce thickens. Remove from heat.
Step 3: Prepare All Toppings
This is where the magic happens. While the meat and potatoes cook, chop, dice, and prepare all your chosen toppings. Place them in separate small bowls to create a beautiful, organized “bowl bar.”
Step 4: Assemble the Base Layer
For each serving bowl, start with a generous base of your chosen potato style—either a hearty scoop of crispy roasted potatoes or a fluffy bed of creamy mashed potatoes.
Step 5: Add the Warm Protein Layer
Spoon a generous portion of the hot, seasoned taco meat directly over the potatoes. The heat will slightly melt the cheese if added next.
Step 6: Layer on Cheese and Toppings
Immediately sprinkle a handful of shredded cheese over the hot meat so it begins to melt. Then, artfully arrange your cold toppings: lettuce, pico de gallo, corn, black beans, olives, and jalapeños.
Step 7: Add Creamy Elements and Garnish
Finish with dollops of cool sour cream and guacamole. Garnish liberally with fresh cilantro and sliced green onions. Serve immediately with lime wedges on the side for squeezing and tortilla chips for added crunch. Encourage everyone to mix their bowl together before eating for the perfect bite!
Notes
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Baking Sheet (for roasted potatoes)
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Large Skillet
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Potato Masher (for mashed potatoes)
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Mixing Bowls
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Assorted Small Bowls for Toppings
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Chef’s Knife & Cutting Board
- Prep Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 6g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 16g
- Carbohydrates: 50g
- Fiber: 9 g
- Protein: 32g