Taco Potato Bowls
Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.
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Servings: 6
Ingredients
Seasoned Potatoes
- 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon pepper
Taco Meat
- 2 pounds lean ground beef
- ¼ cup taco seasoning
- 2 cloves garlic minced
- 1 cup water
Cheese Sauce
- 1 can (12 ounces) evaporated milk
- 1 ½ cups freshly grated sharp Cheddar cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
- 1 can (4 ounces) diced green chiles
Optional Toppings
- shredded Romaine lettuce
- guacamole
- sour cream
- pico de gallo
- salsa
Instructions
For The Seasoned Potatoes
- Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
- Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)
For The Taco Meat
- Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.
For The Cheese Sauce
- Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.
Assembling The Taco Potato Bowls
- Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
- *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!
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