Loaded Fiesta Potato Bowls
These Loaded Fiesta Potato Bowls feature crispy roasted potatoes, savory seasoned beef or hearty black beans, gooey melted cheese, and fresh toppings, making them a bold and comforting meal perfect for busy weeknights or casual gatherings.
Ingredients
For the Base
- 4 medium russet potatoes, diced Yukon golds work well for a creamier texture.
- 2 tablespoons olive oil Use avocado oil for a higher smoke point.
- Salt & pepper to taste
For the Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Use regular paprika plus a pinch of cayenne if smoked paprika isn’t available.
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
For the Protein
- 1 pound ground beef or black beans For a vegetarian option, use 2 cans (about 3 cups) drained and rinsed black beans.
- 1 packet taco seasoning Use low-sodium if desired.
For the Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream or Greek yogurt Greek yogurt is a higher-protein alternative.
- ½ cup salsa
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- Optional: diced tomatoes, corn, jalapeños, olives Add any desired toppings.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, and salt & pepper. Spread the potatoes in a single layer on a rimmed baking sheet.
- Roast the potatoes for 25–30 minutes, flipping halfway through, until golden-brown and tender when pierced with a fork.
Cooking the Protein
- While the potatoes roast, brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat if needed, then stir in the taco seasoning and a splash of water. Simmer until thickened.
- If using black beans, warm them in a skillet, add taco seasoning and a little water, then simmer until the sauce clings to the beans.
Assembling
- Divide the roasted potatoes into bowls. Sprinkle shredded cheese over the potatoes. If needed, place under a broiler or in a hot oven for 30–60 seconds until melted.
- Spoon the seasoned meat or beans over the cheesy potatoes and add the sour cream, salsa, green onions, and cilantro. Top with any optional toppings you desire.
Notes
Dry potatoes well after dicing for better crisping. Cut them to uniform sizes. Use a hot oven for browning. Allow bowls to sit for a minute before serving.