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Loaded Fiesta Potato Bowls

Loaded Fiesta Potato Bowls: A Flavorful Dinner Adventure

Indulge in Loaded Fiesta Potato Bowls, a captivating dish that harmonizes crispy potatoes, savory taco meat, and creamy cheese sauce for a delightful family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Potatoes
  • 4 medium Russet Potatoes Fresh, organic potatoes yield the best flavor.
  • 2 tablespoons Olive Oil Adds richness and helps achieve crispy texture.
  • 1 teaspoon Onion Powder Enhances flavor with subtle sweetness.
  • 1 teaspoon Garlic Powder Gives a warm, aromatic touch.
  • 1 teaspoon Chili Powder Elevates the taste with smokiness.
  • 1/4 teaspoon Cayenne Pepper Adjust for heat preference.
  • to taste Salt and Pepper Essential for flavor enhancement.
For the Savory Taco Meat
  • 1 pound Ground Beef (80/20 or 85/15) Main protein source.
  • 1 medium Onion Adds sweetness; save some for topping.
  • 1 package Taco Seasoning Convenient spice mix.
  • 1/2 cup Water or Beef Broth Provides extra flavor.
For the Creamy Cheese Sauce
  • 4 tablespoons Unsalted Butter The base for the cheese sauce.
  • 1/4 cup All-Purpose Flour Thickens the cheese sauce.
  • 1 cup Whole Milk Creates creamy consistency.
  • 1 cup Cheddar Cheese Freshly grated is best.
For Garnishes and Toppings
  • 2 tablespoons Fresh Lime Juice Adds zesty brightness.
  • 1 medium Roma Tomato Diced for fresh bite.
  • 1/4 cup Fresh Cilantro Adds burst of flavor.
  • 1/4 cup Additional Onion Chopped topping option.
  • to taste Hot Sauce For extra kick!
  • to taste Optional Toppings Sour cream, jalapeños, avocado.

Equipment

  • oven
  • skillet
  • medium saucepan
  • baking sheet
  • large bowl

Method
 

Step-by-Step Instructions for Loaded Fiesta Potato Bowls
  1. Preheat your oven to 425°F (220°C). Wash and slice Russet potatoes into thin rounds. Toss with olive oil, onion powder, garlic powder, chili powder, cayenne, salt, and pepper. Spread on a baking sheet and bake for 45 minutes, flipping every 15 minutes.
  2. Increase the oven temperature to 450°F (230°C) and bake the potatoes for an additional 10-15 minutes until crispy.
  3. While the potatoes roast, heat a skillet over medium heat. Cook ground beef and diced onions for 8-10 minutes until the meat is browned and onions are softened. Drain excess fat, stir in taco seasoning and water or beef broth, and simmer for 5-7 minutes.
  4. In a medium saucepan, melt unsalted butter, whisk in flour, onion powder, and garlic powder for 1-2 minutes. Gradually add milk while whisking. Stir until thickened (3-5 minutes), then add cheddar cheese until smooth.
  5. To assemble, divide crispy potato slices among bowls. Top with taco meat mixture, drizzle cheese sauce, and finish with lime juice, diced tomato, fresh cilantro, and any additional toppings.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store all components separately; components last 3-4 days in the fridge and taco meat freezes for up to 3 months. Reheat as needed.

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