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A delicious taco potato bowl loaded with crispy roasted potatoes, ground beef, guacamole, tomatoes, and cheese.

Loaded Potato Taco Bowl | Hearty Meal Prep Delight

This vibrant Loaded Potato Taco Bowl is a satisfying and customizable meal perfect for dinner or a hearty meal prep. Crispy seasoned potatoes form the base, topped with flavorful taco meat, fresh veggies, and creamy avocado.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Taco Potatoes
  • 2 lbs Russet or Yukon Gold potatoes diced into 1/2-inch cubes
  • 1 tbsp Olive oil
  • 1 tbsp Taco seasoning low sodium preferred
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Taco Meat Filling
  • 1 tbsp Olive oil
  • 1 lb Lean ground turkey or beef
  • 1/2 medium Yellow onion finely diced
  • 2 cloves Garlic minced
  • 2 tbsp Taco seasoning low sodium preferred
  • 1/4 cup Water or chicken broth
For the Toppings & Assembly
  • 1 cup Shredded Mexican blend cheese
  • 1/2 cup Salsa your favorite type
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1 large Avocado diced
  • 1/4 cup Fresh cilantro chopped
  • 2 Green onions sliced
  • 1/2 cup Canned black beans rinsed and drained (optional)
  • 1/2 cup Corn fresh, frozen (thawed), or canned (drained) (optional)
  • Hot sauce for serving (optional)

Equipment

  • Air Fryer (or Baking Sheet)
  • Large Skillet
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Prepare the Crispy Taco Potatoes
  1. Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with 1 tablespoon olive oil, 1 tablespoon taco seasoning, salt, and black pepper until evenly coated.
  3. If using an air fryer: Cook potatoes in batches, if necessary, to avoid overcrowding, for 20-25 minutes, shaking the basket every 5-7 minutes, until golden brown and crispy. If using an oven: Spread potatoes in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway, until crispy and tender.
Cook the Taco Meat Filling
  1. While potatoes are cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey or beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
  2. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in 2 tablespoons taco seasoning and the water or broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
Assemble the Loaded Potato Taco Bowls
  1. Divide the crispy taco potatoes among 4 serving bowls.
  2. Top each bowl evenly with the taco meat filling. Add shredded cheese over the hot meat so it melts slightly.
  3. Generously add your desired toppings: salsa, a dollop of sour cream or Greek yogurt, diced avocado, chopped cilantro, sliced green onions, and optional black beans or corn.
  4. Serve immediately and enjoy your hearty Loaded Potato Taco Bowl!

Notes

For meal prep: Store potatoes, taco meat, and cold toppings separately. Reheat potatoes and meat, then add fresh toppings just before serving to maintain texture and freshness. You can also swap ground meat for black beans, lentils, or a plant-based crumble for a vegetarian option.