Loaded Fiesta Potato Bowls: Your New Favorite Tex-Mex Feast
A deliciously crunchy and saucy Tex-Mex inspired potato bowl, perfect for a quick weekday meal. Customize with your choice of protein and toppings for a satisfying experience.
Equipment
- oven
- baking sheet
- skillet
- mixing bowl
Ingredients
Roasted Potatoes
- 2 pounds potatoes, russets or Yukon Gold For crisp exterior use russets; for creaminess use Yukon Gold.
- 2 tablespoons neutral oil To aid in browning.
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Protein
- 1 pound ground beef Browned for a classic route.
- 1 can black beans Use when making a vegetarian bowl.
- 2 tablespoons taco seasoning To season the protein.
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- green onions, cilantro, diced tomatoes, sliced jalapeños, corn, black olives Any combination as desired.
Instructions
Preparation
- Preheat oven to 425°F.
- Cut potatoes into bite-sized pieces.
- Toss potatoes with oil and spice mix, then spread on a baking sheet.
Cooking
- Roast potatoes in the oven for 20-25 minutes, until golden and blistered.
- While potatoes cook, brown ground beef or warm black beans in a skillet.
- Add taco seasoning and a splash of water to the protein to maintain moisture.
- Once the potatoes are done, mound them in bowls.
- Spoon the protein over the potatoes and sprinkle with cheese.
- Broil for an additional 5-7 minutes just to melt the cheese.
Serving
- Top with sour cream, salsa, and desired toppings.
- Serve immediately while hot.
Notes
Avoid overcrowding the pan when roasting potatoes; this helps maintain crispness. Drain and rinse beans before frying to reduce starchiness. Leftovers last 3-4 days in the fridge.
Nutrition
Serving: 1bowlCalories: 600kcal
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