Loaded Potato Taco Bowl

Crispy roasted potatoes meet all your favorite taco toppings in this Loaded Potato Taco Bowl, Packed with flavor, texture, and fresh ingredients—it’s the perfect mix of comfort food and feel-good fuel. Who needs a tortilla when you’ve got a bowl this good? #TacoBowl #LoadedPotato #ComfortFood #EasyEats #FoodieFavorites

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F, line a baking sheet with parchment paper. Wash and quarter the baby potatoes. In a large bowl, toss potatoes with ½ cup olive oil and taco seasoning until evenly coated. Spread potatoes in a single layer on a baking sheet. Roast for 35–40 minutes, flipping halfway, until golden, crispy, and tender.

Step 2

2. In a large skillet over medium-high heat, add 1 tbsp olive oil. Add diced bell pepper and onion. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until soft and slightly caramelized. Transfer to a plate and set aside.

Step 3

3. In the same skillet, heat 3 tbsp olive oil over medium-high heat. Add shaved beef in, break it up with a wooden spoon and cook until browned (about 5–7 minutes). Sprinkle with taco seasoning and pour in ¼ cup water, Stir well and cook for another 3-5 minutes. Add cooked peppers and onions back to the pan. Mix and heat through.

Step 4

4. In a small saucepan over low heat, combine milk, cheese dip and green chiles. Stir until smooth and warmed through.

Step 5

5. While everything is cooking, dice and prep your favorite fresh toppings.

Step 6

6. Assemble the taco bowls: Start with a generous layer of crispy roasted potatoes. Top with a scoop of the beef, peppers, and onions. Drizzle on warm cheese sauce. Finish with your favorite fresh toppings. Grab a fork and enjoy every bite!

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