Loaded Fiesta Potato Bowls

Loaded Fiesta Potato Bowls turn simple roasted potato slices into a festive and satisfying meal. This dish layers crispy seasoned potatoes with savory taco-seasoned ground beef and a luscious homemade cheese sauce. Topped with fresh, zesty ingredients, it's perfect for busy weeknights or casual gatherings where everyone can customize their bowls to taste.

I started making this one when friends came over for game night, and it quickly became a crowd favorite that I now prepare regularly for family dinners

Ingredients

• Russet potatoes: medium sized for a good balance of fluffy interior and crispy edges
• Olive oil: to help roast the potatoes golden and crisp
• Onion powder, garlic powder, chili powder, optional cayenne pepper: to season the potatoes with layers of smoky and spicy flavor
• Salt and freshly ground black pepper: for seasoning throughout
• Ground beef: lean enough to cook well but still juicy for the taco meat
• Yellow onion: finely chopped to build flavor in the taco ground beef
• Packet of taco seasoning: an easy way to get classic taco spices without mixing your own
• Water or beef broth: to simmer the taco meat and bring everything together
• Unsalted butter: the base for a rich cheese sauce
• All-purpose flour: to thicken the cheese sauce
• Salt, black pepper and chili powder: season the sauce while layering extra flavor
• Whole milk: makes the cheese sauce creamy and smooth
• Mild cheddar: freshly grated melts beautifully and gives a comforting cheesy taste
• Juice of lime: brightens the toppings and balances savory and rich
• Roma tomato: diced adds freshness and a bit of acidity
• Fresh cilantro: chopped adds herbaceous notes and a pop of color
• Reserved extra chopped yellow onion: works as a crisp garnish
• Optional toppings: sour cream or Greek yogurt, sliced jalapenos, avocado or guacamole add creaminess, heat and richness

Step-by-Step Instructions

Sear the Beef:

Cook the ground beef and finely chopped yellow onion in a large skillet over medium heat until browned and fully cooked. Drain off the excess fat to keep the mixture from being greasy.

Simmer Taco Meat:

Add the taco seasoning packet to the meat along with half a cup to one cup of water or beef broth. Stir and let it simmer until it thickens into a rich sauce that coats the meat well.

Prepare Potatoes for Roasting:

Preheat your oven to 425 degrees Fahrenheit. Slice the Russet potatoes into even rounds about quarter inch thick. Toss them in olive oil along with onion powder garlic powder chili powder cayenne if using plus salt and freshly ground black pepper to season every bite.

Roast the Potatoes:

Spread the seasoned potatoes out evenly on a baking sheet and roast them for 45 minutes flipping once halfway through. This slow roast will give them crispy edges and soft centers.

Make the Cheese Sauce:

While potatoes roast melt the butter carefully in a saucepan over medium heat. Whisk in the flour along with salt black pepper and chili powder to create a roux. Slowly add the whole milk whisking constantly until the sauce is smooth and slightly thickened. Remove from heat and stir in the freshly grated cheddar cheese until melted and creamy.

Assemble the Bowls:

In individual serving bowls layer a base of roasted potatoes, spoon over the taco meat, and ladle the warm cheese sauce generously on top.

Add Fresh Toppings:

Finish with diced Roma tomatoes, chopped cilantro, the reserved raw chopped onion, a squeeze of lime juice, and any optional toppings like sour cream, jalapenos, or avocado to customize the flavor and texture.

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Storage Tips

Cool the bowls completely before transferring leftovers to airtight containers. Stored in the refrigerator they keep well for up to three days. Reheat gently in the microwave or on the stove to keep the cheese sauce creamy and the potatoes tender but not mushy.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a leaner option. Use sweet potatoes instead of Russet for a sweeter flavor profile. Milk can be replaced with a plant-based alternative like oat milk but the sauce texture may vary slightly.

Serving Suggestions

This dish pairs beautifully with a fresh green salad or a simple corn salad to cut through the richness. Serve with hot sauce or a squeeze of lime for extra brightness. A cold Mexican beer or sparkling water with citrus also complements it nicely.

Cultural Context

Loaded Fiesta Potato Bowls take inspiration from Mexican flavors and the concept of loaded potatoes popularized in Tex-Mex cuisine. They mix the comfort of potatoes with bold taco spices creating a fun fusion that works at any dining table.

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, which crisps nicely when roasted, creating a satisfying base.

→ Can I make the cheese sauce ahead of time?

Yes, prepare the cheese sauce in advance and gently reheat it before assembling the bowls to retain its creamy texture.

→ How can I adjust the spice level?

Modify the chili powder and cayenne amounts or omit the cayenne for a milder flavor. Add sliced jalapeños for extra heat.

→ What are good toppings to add for extra freshness?

Diced tomatoes, fresh cilantro, lime juice, and sliced avocado or guacamole provide bright, fresh contrast to the rich layers.

→ Is it possible to use a protein other than ground beef?

Absolutely, ground turkey, chicken, or plant-based crumbles work well and adapt to your preferred taste.

→ How long should the potato slices be roasted?

Roast potatoes at 425°F (220°C) for about 45 minutes, flipping halfway to ensure even crisping.