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–+ servings
Loaded Fiesta Potato Bowl

Loaded Fiesta Potato Bowl: Crispy, Cheesy, Family Fun Dinner

Loaded Fiesta Potato Bowl combines crispy potatoes with savory taco toppings for a delicious family dinner experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: DINNER
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Opt for organic for extra fluffiness.
  • 2 tablespoons Olive Oil Adds richness and promotes crispiness.
  • 1 teaspoon Onion Powder Imparts savory depth to the potatoes.
  • 1 teaspoon Garlic Powder Enhances overall flavor profile.
  • 1 teaspoon Chili Powder Provides a warm kick.
  • 1/4 teaspoon Cayenne Pepper Optional for extra heat.
For the Taco Topping
  • 1 pound Ground Beef Select fat content 80/20 or 85/15.
  • 1 medium Yellow Onion Use some to sauté with meat and keep some raw.
  • 2 tablespoons Taco Seasoning Can use homemade seasoning.
  • 1/2 cup Water or Beef Broth Mix with taco seasoning for sauce.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Forms the base for cheese sauce.
  • 1/4 cup All-purpose Flour Thickens the cheese sauce.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Black Pepper Adds hint of spice.
  • 1/2 teaspoon Chili Powder Adds warmth and complexity.
  • 2 cups Whole Milk Creates a luscious cheese sauce.
  • 2 cups Mild Cheddar Cheese Grated fresh for best melt.
For Toppings
  • 1 tablespoon Lime Juice Adds tangy freshness.
  • 1 medium Roma Tomato Provides texture and brightness.
  • 1/4 cup Fresh Cilantro Brings a burst of freshness.
  • 1/2 medium Yellow Onion Finely chopped for crunch.
  • to taste Hot Sauce Add according to heat preference.
  • 1/2 cup Sour Cream or Greek Yogurt For creamy finish.
  • 1/2 cup Jalapeños Slice or chop based on taste.
  • 1 medium Avocado Rich and creamy complement.

Equipment

  • Oven
  • baking sheet
  • skillet
  • saucepan
  • whisk

Method
 

Preparing & Cooking
  1. Preheat your oven to 425°F. Toss the sliced medium russet potatoes in olive oil, onion powder, garlic powder, chili powder, and cayenne pepper. Spread them on a baking sheet and roast for 45 minutes, flipping every 15 minutes. For extra crispiness, increase the temperature to 450°F for the last 10-15 minutes until golden brown.
  2. While the potatoes are roasting, brown ground beef with yellow onion in a skillet over medium heat until fully cooked. Drain excess grease, then mix in taco seasoning and enough beef broth or water to create a flavorful sauce. Simmer for about 5 minutes until thickened.
  3. In a saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour, salt, black pepper, chili powder, and whisk until smooth. Gradually add whole milk, stirring continuously until thickened. Mix in grated mild cheddar cheese until melted and creamy.
  4. Layer the crispy potato slices at the bottom of a bowl, generously add taco meat, and pour creamy cheese sauce over the top. Finish with fresh toppings like lime juice, chopped roma tomatoes, cilantro, and yellow onion.
  5. Enjoy the Loaded Fiesta Potato Bowls warm, garnished with optional toppings like sour cream, jalapeños, or avocado!

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 350mgIron: 3mg

Notes

Potatoes can be prepped ahead and stored separately for easy reheating. Adjust spice levels to preference.

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