Loaded Fiesta Potato Bowls Recipe

Introduction

Loaded Fiesta Potato Bowls are a delicious and hearty meal that combines crispy roasted potatoes with savory taco-seasoned beef and creamy cheddar cheese sauce. This vibrant dish is perfect for a family dinner or casual gathering, offering bold flavors and easy assembly.

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

1. Step 1: Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Toss potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and pepper. Spread in a single layer on the baking sheets.
2. Step 2: Bake potatoes for 45 minutes, flipping slices every 15 minutes for even crisping. Then increase oven heat to 450°F (230°C) and bake an additional 10-15 minutes until the potatoes are golden brown and crispy.
3. Step 3: While potatoes roast, heat a large skillet over medium heat. Add ground beef and 3/4 of the chopped yellow onion. Cook until the beef is browned and the onion softened, about 8-10 minutes. Drain excess grease.
4. Step 4: Stir in taco seasoning and 1/2 to 1 cup of water or beef broth. Simmer for 5-7 minutes until the liquid reduces and thickens. Keep the meat warm.
5. Step 5: To make the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, black pepper, and chili powder; cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Continue whisking and cook 3-5 minutes until the sauce simmers and thickens.
6. Step 6: Remove cheese sauce from heat and stir in grated cheddar cheese until melted and smooth.
7. Step 7: Divide the crispy potato slices among serving bowls. Top each bowl with seasoned taco meat and drizzle generously with the cheddar cheese sauce.
8. Step 8: Garnish with fresh lime juice, diced tomato, chopped cilantro, and the reserved raw chopped onion. Add hot sauce and your choice of optional toppings like sour cream, jalapeños, or guacamole before serving.

Tips & Variations

• For extra crispy potatoes, slice them thinly and flip regularly while roasting.
• Substitute ground turkey or chicken for a lighter protein option.
• Use beef broth instead of water for richer flavor in the taco meat.
• Adding a squeeze of lime juice brightens the dish beautifully, so don’t skip it.
• Try mixing in black beans or corn with the taco meat for more texture and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk to the cheese sauce if it thickens too much. Potatoes may lose some crispness but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with plant-based meat crumbles or cooked beans like black beans or pinto beans for a vegetarian version.

What type of potatoes work best?

Russet potatoes are ideal because of their starchy texture, which crisps well in the oven. Avoid waxy potatoes as they may not get as crispy.

Loaded Fiesta Potato Bowls Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

Loaded Fiesta Potato Bowls are a flavorful and hearty dish featuring crispy roasted potato slices topped with savory taco-seasoned ground beef and a rich, creamy cheddar cheese sauce. Garnished with fresh lime juice, tomatoes, cilantro, and onions, these bowls are perfect for a satisfying and festive meal that combines textures and bold Mexican-inspired flavors.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

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). Line baking sheet(s) with parchment paper. Toss the potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and freshly ground black pepper. Spread the slices out in a single layer on the baking sheet(s). Bake for 45 minutes, flipping the potatoes every 15 minutes to ensure even roasting. After 45 minutes, increase the oven temperature to 450°F (230°C) and continue baking for an additional 10 to 15 minutes until the potatoes are browned and crispy.
2. Cook Taco Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef along with 3/4 of the chopped yellow onion. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, about 8 to 10 minutes. Drain any excess grease from the skillet.
3. Season Meat: Stir in the taco seasoning packet and add 1/2 to 1 cup of water or beef broth, depending on how saucy you want the meat. Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the liquid reduces and thickens into a flavorful sauce. Keep the skillet warm while preparing the cheese sauce.
4. Make Cheese Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, salt, black pepper, and chili powder, cooking for about 1 minute to create a roux. Gradually whisk in the whole milk, continuing to stir until the mixture is smooth. Cook the sauce, whisking frequently, until it comes to a simmer and thickens, about 3 to 5 minutes. Remove from heat and stir in the freshly grated cheddar cheese until melted and smooth.
5. Assemble Bowls: Distribute the crispy roasted potato slices evenly among serving bowls. Top each with a generous portion of the taco-seasoned ground beef. Drizzle the hot cheese sauce over the meat and potatoes, ensuring each bowl is richly coated.
6. Garnish & Serve: Squeeze fresh lime juice over each loaded bowl. Sprinkle the diced Roma tomato, chopped cilantro, and reserved raw yellow onion evenly across the bowls. Add your favorite hot sauce to taste, and serve with optional toppings such as sour cream or Greek yogurt, sliced jalapeños, and avocado or guacamole for extra flavor and creaminess.

Notes

• For extra crispy potatoes, make sure to flip them regularly during roasting and increase oven heat at the end.
• Use freshly grated cheese for a smoother, creamier cheese sauce.
• Adjust cayenne pepper amount to control the heat level according to your preference.
• The cheese sauce can be made ahead and gently reheated before serving.
• Substitute ground turkey or chicken for a lighter alternative to beef.
• Add sliced jalapeños or hot sauce carefully to suit your spice tolerance.

Keywords: Loaded Fiesta Potato Bowls, roasted potatoes, taco meat, cheddar cheese sauce, Mexican-inspired, hearty meal, potato bowls