This Fiesta Potato Bowl has crispy, seasoned potatoes loaded with cheesy goodness, savory taco meat, fresh pico de gallo, creamy guacamole, and a big dollop of sour cream. This is the dinner I make when I want something cheesy, fresh, hearty, and downright delicious!
Ingredient Substitutions
- Petite Yukon Gold Potatoes - I like to use the petite Yukon Gold Potatoes, they are so small that you only need to quarter them. You can use regular Yukon gold potatoes, cut them into 1-2" pieces. I love using Yukon Gold because they are buttery, smooth, and you don't have to peel the skin.
- Ground Beef - I used 90% ground beef for this recipe, but I've also used ground chicken, which turned out pretty good. I like to use lean ground meat so I don't have to deal with draining excess grease.
- Taco Seasoning - Grab a store-bought packet to keep things quick and easy, or use my homemade taco seasoning if you want to take it up a notch.
- Avocados - To pick a ripe avocado, look for one that is dark and gives slightly when you gently press the skin. It shouldn't feel mushy or rock hard. Pre-made guacamole also works and saves some time.
- Pico de Gallo - You'll need onion, tomato, cilantro, jalapeño, and lime to make Pico de Gallo. You can also buy pre-made pico or substitute it with salsa (although the taste will be slightly different).
Full ingredient list with quantities in the recipe card below
How to Make Potato Taco Bowl
Roast Potatoes
Roast the potatoes with olive oil and seasonings until crispy, then top with cheese and bake until melted.
Make Taco Meat
Cook the ground beef in a skillet and mix in the taco seasoning.
Make Toppings
Make the guacamole by mashing the avocado with lime and salt, then mix together the Pico de Gallo ingredients in a separate bowl.
Assemble
Assemble the bowls with the cheesy potatoes, taco meat, guacamole, Pico de Gallo, and sour cream.
Tips
Make sure your potatoes are cut into similar sizes so they cook evenly
Don't overcrowd the pan or air fryer, or they'll steam instead of crisp up
Common Questions
Can I use sweet potatoes instead of Yukon Golds?
Sure can! Cut them into 1-2" cubes, toss them in olive oil, and season them. Spread them out in a single layer on a baking sheet. Bake at 425F for 25-30 minutes, flipping halfway through, until they're golden and crispy on the edges.
What can I use instead of sour cream?
Greek yogurt is the easiest 1:1, and it adds a little extra protein! You can also use a dairy-free sour cream to keep it vegan-friendly.
Can I make the potatoes in an air fryer?
Yes, but depending on your air fryer's size, you may need to cook in batches so the potatoes aren't overcrowded. Cook at 400F for about 15-20 minutes, shaking the basket halfway through.
How do I reheat leftovers without the potatoes getting soggy?
Skip the microwave for the potatoes. Toss them in the air fryer at 375F for 5-8 minutes or reheat them in the oven at 375F for 10-15 minutes. You can microwave the taco meat separately and add your toppings.
Make Ahead
- Potatoes: Cook the potatoes ahead of time and store them in an airtight container in the fridge. When you're ready to eat, reheat in the oven at 375F for 10-15 minutes to get them crispy again, or pop them in the microwave for a quicker, but less crispy, option.
- Taco Meat: The taco meat can be made 3-4 days ahead of time and stored in the fridge. Microwave it when you're ready to serve!
- Pico de Gallo: Can be made 3 days ahead of time.
- Guacamole: Store in the fridge for 2-3 days. Squeeze extra lime juice on top and press plastic wrap directly onto the surface to limit air exposure and prevent browning. If it does brown a little, just scrape off the top layer, and the green guacamole underneath will be perfectly fresh!
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Ingredients
- 1 ½ lb petite Yukon gold potatoes cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- 1 ½ cups shredded cheese
- 1 lb ground beef
- 1 packet taco seasoning
- 1 large avocados
- 1 lime juiced and divided
- 2 Roma tomatoes diced
- ¼ cup diced onion
- 2 tablespoon chopped cilantro
- 1 jalapeño deseeded and finely diced
- 4 tablespoons sour cream
Instructions
- Preheat the oven to 425°F.
- Add the potatoes to a large sheet pan. Drizzle with olive oil and season with the chili powder, smoked paprika, garlic powder, onion powder, and salt. Toss well until evenly coated, then spread into an even layer.
- Roast for 20-25 minutes, flipping halfway through, until the potatoes are golden and crispy. Push the potatoes together, top with the shredded cheese, and bake for another 5 minutes, or until the cheese is melted.
- While the potatoes cook, add the avocados to a bowl and mash with the juice of ½ lime and a pinch of salt.
- In a separate bowl, combine the tomatoes, onion, cilantro, jalapeño, and juice from the other half of the lime to make the pico de gallo.
- Preheat a large skillet over medium heat. Add the ground beef and cook for 7-10 minutes, breaking it apart as it cooks, until browned and fully cooked through.
- Stir in the taco seasoning and prepare according to the package directions.
- Assemble the bowls by layering the cheesy potatoes, taco meat, guacamole, pico de gallo, and sour cream.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!