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Loaded Fiesta Potato Bowls

Loaded Fiesta Potato Bowls

A vibrant dish featuring crispy seasoned potatoes, savory taco meat, and creamy cheese sauce, topped with fresh garnishes for a colorful and hearty Mexican-inspired meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 4 people
Calories 680 kcal

Equipment

  • 1 oven preheat to 425°F
  • 1 baking sheet
  • 1 large skillet
  • 1 saucepan

Ingredients
  

  • 4-5 medium Russet potatoes
  • 2 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs ground beef
  • 1 medium yellow onion finely chopped
  • 1 packet taco seasoning
  • 1/2 to 1 cup water or beef broth
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 cup whole milk
  • 8 oz freshly grated mild cheddar cheese
  • Juice of 1 lime
  • 1 Roma tomato diced
  • Handful of fresh cilantro chopped
  • Reserved 1/4 chopped yellow onion
  • Your favorite hot sauce
  • Optional: sour cream or Greek yogurt sliced jalapeños, avocado or guacamole

Instructions
 

  • Preheat the oven to 425°F (220°C). Toss the potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and black pepper.
  • Spread the seasoned potatoes evenly on a baking sheet and roast for 45 minutes, flipping them halfway through cooking for even crispiness.
  • In a large skillet, cook the ground beef with the finely chopped yellow onion until the meat is browned. Drain excess fat.
  • Stir in the taco seasoning and 1/2 to 1 cup of water or beef broth. Simmer the mixture until it thickens.
  • For the cheese sauce, melt the unsalted butter in a saucepan. Whisk in the flour, salt, black pepper, and chili powder to form a roux.
  • Gradually add the whole milk, whisking continuously until smooth and thickened.
  • Remove from heat and stir in the grated cheddar cheese until fully melted and creamy.
  • Assemble the bowls by layering roasted potatoes, taco meat, and cheese sauce.
  • Top each bowl with diced Roma tomato, chopped cilantro, reserved chopped onion, a squeeze of lime juice, and your favorite hot sauce.
  • Add optional toppings such as sour cream or Greek yogurt, sliced jalapeños, avocado, or guacamole as desired.

Notes

  • Use beef broth instead of water for richer taco meat flavor.
  • Customize toppings to suit dietary preferences.
  • Store leftovers covered in the fridge up to 3 days.
  • Reheat gently in oven or microwave for best texture.