Loaded Fiesta Potato Bowls Recipe

Introduction

Loaded Fiesta Potato Bowls are a fun and flavorful way to enjoy crispy roasted potatoes topped with seasoned ground beef or black beans and all your favorite Mexican-inspired toppings. This dish is perfect for a casual weeknight dinner or a vibrant party meal.

Ingredients

• 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
• 1 lb ground beef or black beans
• 1 packet taco seasoning (or homemade)
• 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

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper until evenly coated.
2. Step 2: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
3. Step 3: While the potatoes are roasting, brown the ground beef in a skillet over medium heat. Drain excess fat, then add the taco seasoning and the amount of water indicated on the packet. Simmer until thickened. For a vegetarian version, heat and season black beans instead.
4. Step 4: Remove the roasted potatoes from the oven and transfer them to serving bowls. Sprinkle the hot potatoes with shredded cheese to allow it to melt.
5. Step 5: Top each bowl with the seasoned meat or black beans, then add any optional toppings like diced tomatoes, corn, jalapeños, or olives.
6. Step 6: Finish with a dollop of sour cream or Greek yogurt, a spoonful of salsa, sliced green onions, and chopped cilantro before serving.

Tips & Variations

• For extra crispy potatoes, soak diced potatoes in cold water for 30 minutes before seasoning and roasting, then pat dry.
• Use homemade taco seasoning to control the spice level and avoid preservatives.
• Swap ground beef for shredded chicken or roasted vegetables for different protein options.
• Make it vegan by using black beans and dairy-free cheese and sour cream alternatives.

Storage

Store leftover loaded potato bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm the potatoes and meat or beans separately in the microwave or skillet, then assemble with fresh toppings to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a natural sweetness that complements the spices. Roast them the same way, but keep an eye on cooking time as they may cook a bit faster.

How can I make this dish gluten-free?

Most ingredients are naturally gluten-free, but check your taco seasoning packet to ensure it doesn’t contain gluten. Alternatively, use homemade seasoning blends for full control.

Loaded Fiesta Potato Bowls Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

Loaded Fiesta Potato Bowls are a flavorful, hearty dish featuring crispy roasted russet potatoes topped with seasoned ground beef or black beans, melted cheese, and vibrant Mexican-inspired toppings. Perfect for a comforting meal with a delicious blend of spices and textures.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Toss the diced russet potatoes with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper ensuring each piece is well coated.
2. Roast Potatoes: Spread the seasoned potatoes evenly on a baking sheet and roast them for 25 to 30 minutes, flipping them halfway through cooking until they are golden brown and crispy on the outside.
3. Cook Protein: While the potatoes roast, heat a skillet over medium heat and brown the ground beef. Once browned, add the taco seasoning packet along with the recommended amount of water (usually 2/3 cup), stirring well and simmering until the mixture thickens. If using black beans instead, heat and season them with taco seasoning similarly.
4. Assemble Potato Bowls: After removing the crispy potatoes from the oven, transfer them to serving bowls. Immediately sprinkle shredded cheese over the hot potatoes so it melts nicely.
5. Add Protein and Toppings: Layer the seasoned ground beef or black beans over the cheesy potatoes. Then add your desired toppings such as diced tomatoes, corn, jalapeños, olives, sliced green onions, and chopped cilantro.
6. Finish with Sauces: Top each bowl with dollops of sour cream or Greek yogurt, and spoon over salsa to add a fresh, creamy, and tangy finish to your fiesta potato bowls.

Notes

• For a vegetarian option, substitute ground beef with black beans or your favorite plant-based protein.
• Adjust spice levels by adding more or less chili powder and jalapeños according to your taste preferences.
• Use Greek yogurt instead of sour cream for a healthier alternative with added protein.
• Leftover bowls can be stored covered in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.

Keywords: Loaded potato bowls, fiesta potatoes, taco seasoned potatoes, roasted potatoes, ground beef recipe, vegetarian potato bowls, Mexican-inspired, easy dinner