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Loaded Fiesta Potato Bowls

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Loaded Fiesta Potato Bowls combine crispy seasoned potatoes with savory taco meat, creamy cheese sauce, and fresh toppings for a fun, customizable meal that’s perfect for any occasion.

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

½ tsp cayenne pepper (optional)

Salt and freshly ground black pepper to taste

For the 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

½ – 1 cup water or beef broth

For the 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

For 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. Preheat the oven to 400°F (200°C). Arrange the sliced potato rounds on a baking sheet, drizzle with olive oil, and sprinkle with onion powder, garlic powder, chili powder, cayenne pepper (if using), salt, and pepper. Toss to coat and roast for 25-30 minutes, flipping halfway, until crispy and golden.
  2. While the potatoes roast, heat a skillet over medium heat and cook the ground beef until browned, breaking it apart. Add 3/4 of the chopped onion and cook for 2-3 minutes until softened. Stir in taco seasoning and ½ to 1 cup of water or beef broth, simmer for 5-7 minutes to thicken.
  3. For the cheese sauce, melt butter in a saucepan over medium heat, add flour to form a roux, and cook for 1-2 minutes. Gradually whisk in milk, and once thickened, stir in salt, pepper, chili powder, and cheddar cheese until smooth.
  4. Once the potatoes are ready, arrange them in bowls or on a platter. Top with taco meat, cheese sauce, lime juice, diced tomato, cilantro, reserved onion, and hot sauce. For extra richness, add sour cream, Greek yogurt, jalapeños, or avocado.
  5. Serve immediately and enjoy!

Notes

For a vegetarian version, swap ground beef with black beans or plant-based meat.

Use sweet potatoes for a nutrient-dense variation.

Add more cayenne or fresh chilies for extra spice.

Store leftovers in the fridge for up to 3 days and reheat with a splash of milk for the cheese sauce.

Nutrition

Find it online: https://familydinnercooking.com/loaded-fiesta-potato-bowls/