Taco Loaded Potato Bowl
Crispy seasoned potatoes loaded with taco beef, fresh pico and creamy guacamole
Crispy roasted potatoes piled high with savory taco-spiced beef, bright pico de gallo and creamy guacamole—an easy, flavor-packed weeknight dinner ready in under an hour.
Equipment
Ingredients
Potato Bowl
Yukon Gold potatoes (diced)
680 g
extra virgin olive oil
30 ml
lean ground beef (93% lean)
450 g
Pico de Gallo
fresh tomatoes (diced)
180 g
red onion (diced)
80 g
jalapeño (diced, seeds removed)
20 g
fresh cilantro (chopped)
30 g
lime (juiced)
0.5 piece
Guacamole
avocados (mashed)
300 g
red onion (diced)
80 g
lime (juiced)
1 piece
fresh cilantro (chopped)
30 g
Toppings
shredded Mexican blend cheese (shredded)
100 g
light sour cream
60 g
fresh cilantro (chopped)
15 g
Instructions
Prepare Pico de Gallo and Guacamole
Combine all Pico de Gallo ingredients in one bowl and all guacamole ingredients in another. Refrigerate both until ready to serve.
Prepare and Season Potatoes
Wash, dry and dice the Yukon Gold potatoes into small cubes. Toss with olive oil and taco seasoning until evenly coated.
Bake the Potatoes
Spread seasoned potatoes in a single layer on a parchment-lined baking sheet. Bake at 220°C, stirring halfway through, until golden and crispy.
Cook the Taco Beef
While potatoes bake, brown the ground beef in a large skillet over medium-high heat. Break it apart, add taco seasoning and a splash of broth or water. Cook until fully browned.
Rest the Potatoes
Remove potatoes from oven and let cool for a few minutes before assembling bowls.
Assemble Taco Potato Bowls
Divide crispy potatoes among bowls. Top with taco beef, generous scoops of pico de gallo and guacamole. Finish with cheese, sour cream and extra cilantro.
Original recipe
Storage
Store components separately for best texture; reheat potatoes in 200°C oven for crispiness
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