Loaded Fiesta Potato Bowls (Printable Version)
Crispy roasted potatoes topped with seasoned taco meat, homemade cheese sauce, and fresh zesty garnishes.
# Ingredients:
→ Potatoes
01 -
4-5 medium Russet potatoes, peeled and sliced into 0.6 cm rounds
02 -
2 tbsp olive oil
03 -
1 tsp onion powder
04 -
1 tsp garlic powder
05 -
1 tsp chili powder
06 -
½ tsp cayenne pepper (optional)
07 -
Salt and freshly ground black pepper to taste
→ Taco Meat
08 -
700g ground beef (80/20 or 85/15)
09 -
1 medium yellow onion, finely chopped (use ¾ for meat, reserve ¼ for topping)
10 -
1 packet (28g) taco seasoning
11 -
120-240ml water or beef broth
→ Cheese Sauce
12 -
2 tbsp unsalted butter
13 -
2 tbsp all-purpose flour
14 -
1 tsp salt
15 -
1 tsp black pepper
16 -
1 tsp chili powder
17 -
240ml whole milk
18 -
225g freshly grated mild cheddar cheese
→ Toppings
19 -
Juice of 1 lime
20 -
1 Roma tomato, diced
21 -
Fresh cilantro, chopped
22 -
Reserved ¼ chopped yellow onion
23 -
Hot sauce of choice
24 -
Optional: sour cream, sliced jalapeños, avocado or guacamole
# Steps:
01 -
Preheat oven to 220°C. Line baking sheet(s) with parchment paper. In a large bowl, toss potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne (if using), salt, and pepper until evenly coated. Arrange in a single layer on prepared sheet(s). Bake for 45 minutes, flipping potatoes every 15 minutes. Increase heat to 230°C and continue baking for 10-15 minutes until golden brown and crispy.
02 -
While potatoes are roasting, heat a large skillet over medium heat. Add ground beef and ¾ of the chopped onion. Cook, breaking up the meat with a spatula, until beef is completely browned and onion has softened, about 8-10 minutes. Drain excess grease if necessary.
03 -
Add taco seasoning to the skillet and stir to coat the meat. Pour in 120-240ml water or broth, adjusting for desired consistency. Simmer for 5-7 minutes until liquid reduces and sauce thickens. Reduce heat to low to keep warm while preparing other components.
04 -
In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, pepper, and chili powder to form a roux; cook for 1 minute while stirring constantly. Gradually whisk in milk until smooth, continuing to stir until mixture begins to simmer and thicken, about 3-5 minutes. Remove from heat and stir in grated cheddar until completely melted and smooth.
05 -
Divide the crispy potato slices among serving bowls. Top with a generous portion of seasoned taco meat, then drizzle liberally with warm cheese sauce.
06 -
Squeeze fresh lime juice over each bowl. Sprinkle with diced tomato, chopped cilantro, and reserved raw onion. Add hot sauce to taste and any optional toppings as desired. Serve immediately while hot.
# Notes:
01 -
For best results, grate the cheese yourself rather than using pre-shredded varieties which contain anti-caking agents that can affect the smoothness of the sauce.
02 -
The potatoes can be prepared in advance and reheated in a hot oven for 5-10 minutes to restore crispness.