Loaded Fiesta Potato Bowls

Close-up top-down view of a finished Loaded Fiesta Potato Bowl in a rustic bowl, featuring crispy potatoes, taco meat, cheese sauce, diced tomato, cilantro, onion, and hot sauce, looking natural and home-prepared.

Loaded Fiesta Potato Bowls

5 from 2 votes

A vibrant, flavor-packed meal with crispy seasoned potato slices as the base, topped with savory taco meat, a dreamy cheese sauce, and all your favorite fresh toppings. A fun, customizable dinner perfect for families.

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Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 5 bowls

Course: Dinner, Main Course

Cuisine: American, Mexican-inspired

Calories: 750

Ingredients Equipment Method Notes

Ingredients

For the Potatoes:

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 grate your own for best results

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

Equipment

Large baking sheet(s)
Parchment paper
Large bowl (for potatoes)
Large skillet (for meat)
Medium saucepan (for cheese sauce)
Whisk
Measuring cups and spoons
Knife and cutting board

Method

Prep & Roast Potatoes: Preheat oven to 425°F (220°C). Line baking sheet(s) with parchment. Toss potato slices with olive oil and seasonings. Spread in a single layer on sheet(s). Bake 45 mins, flipping every 15 mins. Increase heat to 450°F (230°C), bake another 10-15 mins until brown and crispy.
Cook Taco Meat: While potatoes roast, heat a large skillet over medium. Add ground beef and 3/4 of the chopped onion. Cook until beef is browned and onion softened (8-10 mins). Drain excess grease.
Season Meat: Stir in taco seasoning and 1/2 to 1 cup water/broth. Simmer 5-7 mins until liquid reduces and sauce thickens. Keep warm.
Make Cheese Sauce: In a medium saucepan, melt butter over medium. Whisk in flour and spices; cook 1 min. Gradually whisk in milk until smooth. Cook, whisking, until simmering and thickened (3-5 mins). Remove from heat; stir in grated cheddar until melted and smooth.
Assemble Bowls: Divide crispy potato slices among bowls. Top with taco meat, then drizzle generously with cheese sauce.
Garnish & Serve: Squeeze fresh lime juice over each bowl. Sprinkle with diced tomato, cilantro, and reserved raw onion. Add hot sauce and optional toppings.

Notes

Don't overcrowd potatoes when roasting for maximum crispiness. Grate your own cheese for the smoothest cheese sauce. Adjust cayenne pepper and taco seasoning to your spice preference. Components can be made ahead; store separately and reheat. Taco meat freezes well.