Can I make Loaded Fiesta Potato Bowls ahead of time?

Yes! Roast the potatoes and cook the beef/beans, then store separately in the fridge. Reheat potatoes in the oven or air fryer if you want them crispy again.

How do I store leftovers?

Keep toppings (sour cream, salsa, cilantro, green onions) separate if possible. Store potatoes and meat/beans in airtight containers for 3–4 days .

Can I use sweet potatoes instead of russet?

Absolutely. Sweet potatoes roast beautifully and add a slightly sweet contrast to the taco seasoning.

What if I don’t have taco seasoning?

You can mix your own with chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and a pinch of oregano. Use what you’ve got—this recipe is forgiving.

Can I make this with black beans and beef?

Yes, and I support your ambition. Half-and-half is great for stretching the meat and adding extra fiber.

Loaded Fiesta Potato Bowls: Irresistible 30-Minute Magic

Description

Loaded Fiesta Potato Bowls are the ultimate easy weeknight dinner! Crispy roasted potatoes are topped with taco-seasoned beef or black beans, melty cheese, fresh veggies, and a creamy drizzle for a bold, satisfying meal the whole family will love.

Ingredients

Scale

For the Potatoes:

4 medium russet potatoes, diced
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
Salt & pepper to taste

For the Protein:

1 lb ground beef (or black beans for vegetarian option)
1 packet taco seasoning (or homemade)
Water (as directed on seasoning packet)

Toppings:

1 cup shredded cheddar or Mexican blend cheese
½ cup sour cream or Greek yogurt
½ cup salsa
¼ cup sliced green onions
¼ cup chopped cilantro
Optional: diced tomatoes, corn, jalapeños, olives, avocado, lime wedges

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Instructions

Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread potatoes in a single layer on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
While potatoes bake, brown ground beef in a skillet over medium heat. Drain excess grease.
Add taco seasoning and water according to packet instructions. Simmer until thickened.
Remove potatoes from oven and divide into serving bowls.
Sprinkle cheese over hot potatoes so it melts.
Top with seasoned beef or black beans.
Add sour cream or Greek yogurt, salsa, green onions, cilantro, and desired toppings.
Serve immediately and enjoy!

Notes

For extra crispy potatoes, avoid overcrowding the baking sheet.

Black beans make a delicious vegetarian swap.

Reheat leftovers in the oven or air fryer to keep potatoes crispy.

You can meal prep by storing potatoes and toppings separately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 75 mg