Loaded Taco Potato Bowl
This loaded taco potato bowl is the best weeknight dinner.
Loaded Taco Potato Bowl
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Ingredients You’ll Need
To get started making this recipe, you’ll first want to gather all your ingredients first.
For the Taco Potato Bowl
|
4 large |
russet potatoes (or sweet potatoes, if preferred) |
|
1 lb |
ground beef (or ground turkey, chicken) |
|
1 packet |
taco seasoning (or create your own taco seasoning) |
|
1 cup |
shredded cheese (cheddar, Monterey Jack, or a blend) |
|
1 cup |
chopped cilantro |
|
1 can |
sour cream, for topping |
For the Homemade Pico de Gallo
|
4 |
Roma tomatoes, diced |
|
1/2 medium |
onion, finely chopped |
|
1 |
jalapeño pepper, seeded & finely chopped |
|
1/4 cup |
fresh cilantro, chopped |
|
1 |
lime, juiced |
|
to taste |
salt & pepper |
For the Homemade Guacamole
|
3 |
ripe avocados |
|
1/2 small |
onion, finely chopped |
|
1 small |
tomato, diced |
|
1 |
jalapeño pepper, seeded & finely chopped |
|
1/4 cup |
fresh cilantro, chopped |
|
1 |
lime, juiced |
|
to taste |
salt & pepper |
For the Cheese Sauce
|
12 oz |
evaporated milk |
|
1 block |
mild cheddar cheese |
|
1 block |
Monterey Jack Cheese |
|
1 can |
green chiles |
|
to taste |
salt & pepper |
Step by Step Instructions
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then dice them into bite size pieces. Place them in the oven for 40 minutes, or until the potatoes are done to your liking.
Step 2: Cook the Ground Beef
While the potatoes are baking, heat a skillet over medium heat. Add the ground beef (or alternative) and cook until browned, breaking it up with a spoon as it cooks.
Drain excess fat if necessary, then stir in the taco seasoning and a splash of water. Cook for another 2-3 minutes until the meat is well coated and heated through. Set aside.
Step 3: Make the Pico de Gallo
In a bowl, combine the diced tomatoes, chopped onion, jalapeño, cilantro, and lime juice. Add salt to taste, and mix well. Set aside to let the flavors build.
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Use a fork to mash the avocados to your desired consistency (chunky or smooth).
Stir in the chopped onion, tomato, jalapeño, cilantro, and lime juice. Add salt and pepper to taste. Mix until well combined.
Step 4: Prep the Cheese Sauce
For the cheese sauce pour 1 can evaporated milk in a pot on medium heat. Slowly add cheese( too much at one time will turn into a clumpy mess). Add in diced green chiles and season to taste.
Step 5: Top the Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Top each potato with a generous portion of taco meat, and cheese.
Spoon on the homemade pico de gallo and guacamole. Add a dollop of sour cream and a sprinkle of chopped cilantro. Drizzle with hot sauce if desired.
Step 6: Serve
Serve the Loaded Taco Potato Bowls immediately while everything is warm and fresh.
This dish is a perfect combination of hearty potatoes, savory taco meat, and fresh, flavorful toppings.
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Ingredients
For the Taco Potato Bowl
- 4 large russet potatoes or sweet potatoes if preferred
- 1 lb ground beef or ground turkey, chicken
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 1/4 cup chopped cilantro
- Sour cream for topping
For the Homemade Pico de Gallo
- 4 Roma tomatoes diced
- 1/2 medium onion finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Salt to taste
For the Homemade Guacamole
- 3 ripe avocados
- 1/2 small onion finely chopped
- 1 small tomato diced
- 1 jalapeño pepper seeded & finely chopped
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- salt & pepper to taste
For the Cheese Sauce
- 12 oz evaporated milk
- 1 block mild cheddar cheese
- 1 block Monterey Jack cheese
- 1 can green chiles
- salt & pepper to taste
Instructions
Bake the Potatoes
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then dice them into bite size pieces.
- Place them in the oven for 40 minutes, or until the potatoes are done to your liking.
Cook the Ground Beef
- While the potatoes are baking, heat a skillet over medium heat.
- Add the ground beef (or alternative) and cook until browned, breaking it up with a spoon as it cooks.
- Drain excess fat if necessary, then stir in the taco seasoning and a splash of water.
- Cook for another 2-3 minutes until the meat is well coated and heated through.
- Set aside.
Make the Pico de Gallo
- In a bowl, combine the diced tomatoes, chopped onion, jalapeño, cilantro, and lime juice.
- Add salt to taste, and mix well.
- Set aside to let the flavors build.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Use a fork to mash the avocados to your desired consistency (chunky or smooth).
- Stir in the chopped onion, tomato, jalapeño, cilantro, and lime juice. Add salt and pepper to taste.
- Mix until well combined.
Prep the Cheese Sauce
- For the cheese sauce pour 1 can evaporated milk in a pot on medium heat.
- Slowly add cheese( too much at one time will turn into a clumpy mess).
- Add in diced green chiles and season to taste.
Top the Potatoes
- Once the potatoes are done baking, remove them from the oven and let them cool slightly.
- Top each potato with a generous portion of taco meat, and cheese.
- Spoon on the homemade pico de gallo and guacamole.
- Add a dollop of sour cream and a sprinkle of chopped cilantro.
- Drizzle with hot sauce if desired.
Serve
- Serve the Loaded Taco Potato Bowls immediately while everything is warm and fresh.
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