Description
Loaded Fiesta Potato Bowls combine crispy, seasoned roasted potatoes with flavorful taco-seasoned ground beef or black beans, topped with melted cheese and fresh garnishes for a satisfying, family-friendly meal.
Ingredients
Scale
Potatoes
- 3 medium Russet or Yukon Gold Potatoes (diced into ¾-inch cubes)
- 2 tablespoons Olive Oil or Avocado Oil
- 2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- Salt & Pepper (to taste)
Protein
- 1 lb Ground Beef or Black Beans (use as desired)
- 1 packet Taco Seasoning (or homemade blend)
Toppings
- 1 cup Shredded Cheddar or Mexican Blend Cheese
- ½ cup Sour Cream or Greek Yogurt (vegan option available)
- ½ cup Salsa (or chipotle mayo for spice)
- ¼ cup Sliced Green Onions
- ¼ cup Chopped Cilantro
- Optional: Diced tomatoes, corn, jalapeños, and olives
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the potatoes evenly and getting them crispy.
- Prepare Potatoes: Wash and dice the potatoes into ¾-inch cubes, keeping the skins on for added texture and nutrition.
- Season Potatoes: In a large bowl, toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until each piece is well coated with the spices and oil.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through cooking until the potatoes are golden brown and crispy.
- Cook Protein: While potatoes roast, heat a skillet over medium heat and cook the ground beef or black beans with the taco seasoning according to package instructions or until fully cooked and heated through.
- Add Cheese: Right after removing the potatoes from the oven, sprinkle shredded cheddar or Mexican blend cheese over them so it melts slightly from the heat.
- Assemble Bowls: In serving bowls, layer the cheesy roasted potatoes and the cooked protein. Top with sour cream or Greek yogurt, salsa or chipotle mayo, sliced green onions, and chopped cilantro.
- Add Optional Toppings: Customize your bowl with optional toppings like diced tomatoes, corn, jalapeños, and olives for extra flavor and texture.
Notes
- You can make this dish vegan by using black beans and vegan cheese and sour cream alternatives.
- For extra crispiness, make sure the potatoes are spread out evenly and not overcrowded on the baking sheet.
- Feel free to adjust the spice levels by adding more or less chili powder or using chipotle mayo for a smoky heat.
- Leftover roasted potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
