Introduction

Loaded Fiesta Potato Bowls are a hearty and flavorful meal combining crispy roasted potatoes, savory taco-seasoned beef, and creamy cheddar cheese sauce. Perfect for a cozy dinner that feels festive and satisfying.

A white bowl sits on a white marbled surface, filled with three main layers. At the bottom, there is a layer of golden brown roasted potato slices arranged around the edge, with their crispy texture visible. On top of the potatoes, there is a generous pile of browned, crumbled ground meat that looks juicy and well-seasoned. Over the meat, there is a thick dollop of smooth, creamy orange cheese sauce, with some of it drizzled over the potatoes and meat. To one side, fresh bright red diced tomatoes mixed with small white onion pieces and green cilantro leaves add color and freshness. A wedge of bright green lime rests on the edge of the bowl, completing the visually appealing, layered dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
1.5 lbs ground beef (80/20 or 85/15)
1 medium yellow onion, finely chopped (use 3/4 for meat, reserve 1/4 for topping)
1 packet (approx. 1 oz) taco seasoning
1/2 – 1 cup water or beef broth
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 cup whole milk
8 oz freshly grated mild cheddar cheese
Juice of 1 lime
1 Roma tomato, diced
Handful of fresh cilantro, chopped
Reserved 1/4 chopped yellow onion
Your favorite hot sauce (e.g., Taco Bell sauce)
Optional: sour cream or Greek yogurt, sliced jalapeños, avocado or guacamole

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper. Toss the potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and black pepper. Spread them in a single layer on the baking sheets.
Step 2: Roast the potatoes for 45 minutes, flipping every 15 minutes. Then increase the oven temperature to 450°F (230°C) and roast for another 10 to 15 minutes until the potatoes are golden brown and crispy.
Step 3: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef and 3/4 of the chopped onion. Cook, stirring occasionally, until the beef is browned and the onion has softened, about 8 to 10 minutes. Drain any excess grease.
Step 4: Stir in the taco seasoning and 1/2 to 1 cup of water or beef broth. Simmer the mixture for 5 to 7 minutes until the liquid reduces and the sauce thickens. Keep warm.
Step 5: To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour, salt, pepper, and chili powder; cook for about 1 minute. Gradually whisk in the milk until smooth. Continue cooking and whisking for 3 to 5 minutes until the sauce simmers and thickens.
Step 6: Remove the cheese sauce from heat and stir in the grated cheddar cheese until melted and smooth.
Step 7: Assemble the bowls by dividing the crispy potato slices evenly. Top with the taco meat, then drizzle generously with the cheese sauce.
Step 8: Squeeze fresh lime juice over each bowl. Garnish with diced tomato, chopped cilantro, reserved raw onion, and your favorite hot sauce. Add optional toppings like sour cream, sliced jalapeños, or avocado if desired. Serve immediately.

Tips & Variations

For extra crispy potatoes, soak sliced potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
Swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian option.
Add black beans or corn to the taco meat for extra texture and flavor.
Use sharp cheddar for a tangier cheese sauce or a blend of cheddar and Monterey Jack for creaminess.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven to maintain crispiness, warming taco meat in a skillet, and gently reheat cheese sauce on the stove while stirring. Assemble bowls fresh before serving.

How to Serve

A bowl filled with several layers starts at the bottom with golden, roasted potato slices arranged around the edges, showing a slightly crispy texture. In the center, there is a layer of browned, crumbly ground meat. On top of the meat is a creamy orange cheese sauce that is lightly drizzled around with some thicker orange sauce and a small amount of darker red sauce. On one side of the bowl is a fresh garnish of bright green cilantro, mixed with diced red tomatoes and small white onion pieces. A wedge of bright green lime rests on the edge next to the meat, adding a fresh touch. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the potatoes and cook the taco meat and cheese sauce ahead. Store them separately and assemble just before serving to maintain potato crispness.

What can I use instead of Russet potatoes?

You can substitute Yukon Gold or red potatoes, but roasting times and texture may vary slightly. Russets yield the crispiest results.

Loaded Fiesta Potato Bowls Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

These Loaded Fiesta Potato Bowls combine crispy roasted russet potatoes topped with seasoned taco beef and a rich, creamy cheddar cheese sauce. Garnished with fresh tomato, cilantro, and zesty lime, this dish offers a hearty and flavorful meal perfect for a festive dinner or casual gathering. Optional toppings like sour cream and jalapeños add extra zest to these vibrant and satisfying bowls.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American
Diet: Halal

Ingredients

Scale

Potatoes

4–5 medium Russet potatoes, peeled and sliced into 1/4-inch rounds
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste

Taco Meat

1.5 lbs ground beef (80/20 or 85/15)
1 medium yellow onion, finely chopped (use 3/4 for meat, reserve 1/4 for topping)
1 packet (approx. 1 oz) taco seasoning
1/2 – 1 cup water or beef broth

Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 cup whole milk
8 oz freshly grated mild cheddar cheese

Garnishes & Optional Toppings

Juice of 1 lime
1 Roma tomato, diced
Handful of fresh cilantro, chopped
Reserved 1/4 chopped yellow onion
Your favorite hot sauce (e.g., Taco Bell sauce)
Optional: sour cream or Greek yogurt, sliced jalapeños, avocado or guacamole

Instructions

Prep & Roast Potatoes: Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper. Toss the potato slices with olive oil and season with onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and black pepper. Spread the slices out in a single layer on the baking sheets. Bake for 45 minutes, flipping every 15 minutes to ensure even cooking. Then increase the heat to 450°F (230°C) and bake for an additional 10-15 minutes until the potatoes are golden brown and crispy.
Cook Taco Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef and 3/4 of the chopped yellow onion. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and the onions are soft. Drain any excess grease from the pan.
Season Meat: Stir the taco seasoning into the beef mixture along with 1/2 to 1 cup of water or beef broth. Simmer the meat for 5-7 minutes until the liquid reduces and the sauce thickens. Keep warm until assembly.
Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, black pepper, and chili powder, cooking for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture is smooth. Continue cooking and whisking until the sauce simmers and thickens, about 3-5 minutes. Remove from heat and stir in the freshly grated cheddar cheese until melted and smooth.
Assemble Bowls: Divide the crispy roasted potato slices evenly among serving bowls. Top each with a portion of taco meat, then drizzle generously with the cheddar cheese sauce.
Garnish & Serve: Squeeze fresh lime juice over each bowl. Sprinkle diced Roma tomato, chopped cilantro, and the reserved raw chopped onion on top. Add your favorite hot sauce and optional toppings such as sour cream, sliced jalapeños, avocado, or guacamole as desired. Serve immediately.

Notes

For extra crispy potatoes, make sure to flip them during roasting to get even browning.
Using freshly grated cheese ensures a smoother and creamier cheese sauce compared to pre-shredded cheese.
You can substitute beef broth for water in the taco meat for a richer flavor.
Customize toppings based on your preference for heat and creaminess, such as adding sliced jalapeños or Greek yogurt.
These bowls can be made ahead by prepping the potatoes and meat separately; assemble just before serving.

Keywords: potato bowls, loaded potatoes, taco meat, cheddar cheese sauce, fiesta potatoes, Mexican fusion, easy dinner, comfort food