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Crispy Loaded Potato Taco Bowl Recipe

Crispy Loaded Potato Taco Bowl combines roasted potatoes with seasoned ground beef and corn.
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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-Inspired

Ingredients
  

  • 2 lbs potatoes
  • 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 tablespoon cooking oil

Optional toppings:

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup guacamole
  • Pico de gallo
  • Sour cream
  • 2 lbs potatoes
  • 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 tablespoon cooking oil

Optional toppings:

  • 1/2 cup shredded cheddar cheese
  • 1/2 cup guacamole
  • Pico de gallo
  • Sour cream

Instructions
 

  • Preheat the oven to 425°F (220°C). Wash and peel the potatoes, then cut them into roughly 1-inch chunks.
  • For extra-crispy potatoes, place the potato chunks in a large bowl of cold water and soak for 20–30 minutes. Drain thoroughly and pat completely dry.
  • Toss the potatoes with 1 tablespoon of oil, about half of the chili powder, and a pinch of the salt.
  • Arrange the potatoes in a single layer on a baking sheet. Roast for 20–25 minutes, turning halfway through, until golden and crisp around the edges and tender in the center.
  • While the potatoes roast, heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic powder, and black pepper. Toast for about 30 seconds, stirring carefully, until fragrant.
  • Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked.
  • Stir in the frozen corn and water. Bring to a gentle simmer, cover, and cook for about 5 minutes, or until the corn is hot and the excess liquid has reduced.
  • Divide the roasted potatoes between serving bowls and spoon the seasoned beef and corn mixture over them.
  • Finish each Crispy Loaded Potato Taco Bowl with shredded cheddar, guacamole, pico de gallo, sour cream, or your favorite taco toppings. Serve immediately.

Notes

You can leave the potato skins on for a more rustic texture. Russet potatoes are particularly good for crisp edges, while Yukon Gold potatoes create a creamier interior.