This recipe is filling, fresh, cheesy, and packed with texture, and it somehow feels like comfort food and a fresh dinner at the same time.
WHY YOU'LL LOVE THIS RECIPE
This loaded potato taco bowl is the kind of dinner that looks colorful and loaded on the plate, but the steps are still really simple and practical for a weeknight.
INGREDIENTS
Here is what you'll need: Yukon gold potatoes, Ground beef, Taco seasoning, Sour cream, Shredded cheese, Avocado, Red onion, Cilantro, Lime, Salt, Tomatoes, Jalapeño
Peel and dice the potatoes. Preheat the oven to 400°F, then toss the potatoes with oil, salt, and garlic powder. Spread them on a baking sheet and roast for 30 to 40 minutes.
STEP 1: ROAST THE POTATOES
STEP 2: COOK THE TACO MEAT
Cook the ground beef in a large skillet over medium heat until browned.Drain any excess fat, then add the taco seasoning and ¼ cup of water. Stir and cook.
STEP 3: MAKE THE PICO DE GALLO
Add the diced tomato, red onion, jalapeño, and cilantro to a medium bowl. Toss with the lime juice and salt to taste, then let it sit for about 15 minutes.
STEP 4: MAKE THE GUACAMOLE
In another bowl, mash the avocados with the red onion, cilantro, lime juice, and salt to taste. Cover the surface tightly with plastic wrap until ready to use.
STEP 5: ASSEMBLE THE BOWLS
Add a layer of roasted potatoes to each bowl, then top with the taco meat and shredded cheese. Finish with a big scoop of pico de gallo, guacamole, and sour cream.
STORAGE TIPS
Store the roasted potatoes, taco meat, pico, and guacamole separately in the fridge for 2 days. To reheat, warm the potatoes and taco meat in the microwave, or skillet until hot.
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