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Loaded Fiesta Potato Bowls Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dinewithdylan.com/loaded-fiesta-potato-bowls-recipe/