Taco Potato Bowls
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
6
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Course
Main Course, Condiments, Lunch, Dinner, Others
Taco Potato Bowls
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Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.
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Ingredients
Seasoned Potatoes
- 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon pepper
Taco Meat
- 2 pounds lean ground beef
- ¼ cup taco seasoning
- 2 cloves garlic minced
- 1 cup water
Cheese Sauce
- 1 can (12 ounces) evaporated milk
- 1 ½ cups freshly grated sharp Cheddar cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
- 1 can (4 ounces) diced green chiles
Toppings
- shredded romaine lettuce
- guacamole
- sour cream
- Pico de Gallo
- salsa
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Instructions
Seasoned Potatoes
- Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
- Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)
Taco Meat
- Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.
Cheese Sauce
- Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.
Assemble the bowls
- Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
- *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!
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