Description
Loaded Fiesta Potato Bowls are a delicious and fun dinner option featuring crispy roasted potatoes topped with seasoned ground beef or black beans, melted cheese, and a variety of fresh toppings. Perfectly spiced with chili powder, smoked paprika, and cumin, these bowls combine Tex-Mex flavors with comforting potatoes for a satisfying meal.
Ingredients
Potatoes
- 4 medium russet potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- Salt & pepper to taste
Protein
- 1 lb ground beef or black beans
- 1 packet taco seasoning (or homemade)
Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- Optional: diced tomatoes, corn, jalapeños, olives
Instructions
- Preheat and Season Potatoes: Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper until they are evenly coated.
- Roast Potatoes: Spread the seasoned potatoes out on a baking sheet in a single layer. Roast them in the oven for 25 to 30 minutes, flipping halfway through to ensure they get crispy and golden on all sides.
- Cook the Protein: While the potatoes are roasting, brown the ground beef in a skillet over medium heat. Once browned, add the taco seasoning along with the recommended amount of water (typically about 2/3 cup) and simmer until the sauce thickens. Alternatively, warm and season black beans if using them instead.
- Add Cheese to Potatoes: Remove the crispy potatoes from the oven and transfer them to individual serving bowls. Sprinkle the hot potatoes with shredded cheese so it melts slightly from the heat.
- Assemble the Bowls: Top the cheesy potatoes with the seasoned ground beef or black beans. Add your choice of optional toppings like diced tomatoes, corn, jalapeños, and olives for extra flavor and texture.
- Finish and Serve: Complete the bowls by dolloping sour cream or Greek yogurt on top, adding salsa, sliced green onions, and chopped cilantro. Serve immediately and enjoy your loaded fiesta potato bowls.
Notes
- You can substitute ground beef with black beans for a vegetarian version.
- Adjust the spiciness by adding or reducing jalapeños or chili powder.
- Use Greek yogurt instead of sour cream for a healthier topping option.
- Try adding avocado slices for extra creaminess.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
