Cheesy Potato Taco Bowl Recipe

Name: Cheesy Potato Taco Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 lb gold potatoes, cut into bite-sized chunks; 1 lb ground beef; 4 tbsp olive oil, divided; 1 1/2 tsp salt, divided; 1/2 tsp black pepper, divided; 1 tbsp onion powder; 2 tsp garlic powder; 2 tsp paprika; 2 tsp chili powder; 2-3 cups shredded cheddar cheese or Mexican cheese blend; guacamole; sour cream; hot sauce or salsa; chopped tomatoes; pickled onion; cilantro

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This potato taco bowl recipe is perfect for busy weeknights because it comes together super quick and lends itself to easy meal prep on the weekends for an even quicker meal! It’s flavorful and wholesome, but feels like take-out!

55 min

cook 40 min

5.0 (1)

Ingredients

Instructions

Preheat oven to 400F.
Spread potatoes on a baking sheet lined with parchment paper (make sure the potatoes are dry, excess moisture will keep them from crisping). Drizzle with 2 tbsp of olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Mix to evenly coat the potatoes and spread them in an even layer. Place potatoes in the oven and cook for 35-45 minutes, until golden brown and tender. Check about 20 minutes in and give them a stir if necessary.
Heat a large skillet over medium-high heat with the remaining 2 tbsp olive oil. Add the ground beef and cook, breaking it up into small pieces using a wooden spoon. Cook until no longer pink. Add the remaining 1 tsp salt, 1/4 pepper, onion powder, garlic powder, paprika and chili powder. Stir until evenly coated, remove from heat and set aside.
Prep any toppings while the potatoes finish cooking.
Once the potatoes are done, top with ground beef in an even layer. Then top with shredded cheese. Place the baking sheet back in the oven for 2-3 minutes until cheese is melted.
Serve topped with guacamole, sour cream, chopped tomatoes or salsa, pickled onions, cilantro and hot sauce. Enjoy!