Recipe slightly adapted from simple home edit here- https://simplehomeedit.com/recipe/loaded-potato-taco-bowl/#recipe
Print
Ingredients: For the potatoes:
1 1/2 pounds potatoes, peeled and diced
2 tbsp olive oil
1 tsp paprika
1 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/2 tsp sea salt
1/4 tsp pepper
- For the ground beef
500 grams ground beef
1 tbsp olive oil
1/2 red onion, finely chopped
1 tbsp each of paprika and cumin
1 tsp each granulated garlic powder, granulated onion powder and oregano
1 tsp sea salt
1/2 tsp pepper
2 tbsp tomato paste
1/4 cup water
- To assemble:
Guacamole topping (without tomatoes)
Pico de Gallo topping
Or use recipe for these 2 toppings from simple home edit here- https://simplehomeedit.com/recipe/loaded-potato-taco-bowl/#recipe
Shredded Cheddar or marble cheese, 2 cups or however much is desired
Fresh chopped cilantro
Directions
- To oven-bake the potatoes – Preheat the oven to 425.
In a medium bowl, toss together all the potato ingredients until well coated. - Add to a large baking tray lined with baking (parchment) paper or foil, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping.
- In a saucepan, add beef in olive oil and brown, breaking up into small bits. Add onions and spices, cooking until onions have softened. Add the tomato paste until beef is well coated. Add water, stir for another minute. Turn heat off and set aside.
- Add the beef on top of the potatoes in the tray, top with shredded cheese and bake until cheese melts.
- Sprinkle with cilantro, serve with toppings. Enjoy!
- Recipe link for Guac here-https://iftheovenmittfits.com/2018/10/19/guacamole/
- Recipe link for Pico de gallo here-https://iftheovenmittfits.com/2026/03/18/chipotle-chicken-burrito-bowl/
