Taco Potato Bowls
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Unrated
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Prep Time
20 mins
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Cook Time
30 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
- russet potatoes peeled, rinsed, and cut into bite-sized pieces, 2 pounds
- olive oil
- garlic powder 1 teaspoon
- onion powder 1 teaspoon
- paprika
- salt 2 teaspoons
- black pepper ½ teaspoon
Taco Meat
- ground beef lean, 2 pounds
- taco seasoning ¼ cup
- garlic minced, 2 cloves
- water 1 cup
Cheese Sauce
- evaporated milk 1 can (12 ounces
- cheddar cheese freshly grated, sharp, 1½ cups
- pepper jack cheese freshly grated, 1½ cups
- diced green chiles 1 can (4 ounces
Toppings
- romaine lettuce shredded
- guacamole
- sour cream
- Pico de Gallo
- salsa
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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