Loaded Fiesta Potato Bowls
A warm and comforting dish featuring crispy russet potatoes topped with savory ground beef, a creamy cheese sauce, and fresh toppings, perfect for a cozy night in.
Ingredients
For the Potatoes
- 4-5 medium Russet potatoes, peeled and sliced into 1/4-inch rounds Russet potatoes are best for crispiness; they hold up beautifully when roasted.
- 2 tbsp olive oil This helps those potatoes crisp up nicely and adds a touch of richness.
- 1 tsp onion powder Enhances the savory profile, giving your potatoes a deliciously deep flavor.
- 1 tsp garlic powder Because who doesn’t love the aroma of garlic wafting through the kitchen?
- 1 tsp chili powder Adds a gentle kick that will wake your taste buds without overwhelming them.
- 1/2 tsp cayenne pepper Spice it up based on your taste; this can turn it into a fiery fiesta!
- to taste Salt and freshly ground black pepper Always season with care, building layers of flavor.
For the Beef
- 1.5 lbs ground beef (80/20 or 85/15) The ratio of fat adds juiciness and flavor.
- 1 medium yellow onion, finely chopped; reserve 1/4 for topping Sweeten the deal and add depth by sautéing the onions before mixing.
- 1 packet (approx. 1 oz) taco seasoning A time-saver! You’ll get tons of flavor in just one sprinkle.
- 1/2 - 1 cup water (or beef broth) Beef broth amps up the flavor, but water works just fine too.
For the Cheese Sauce
- 2 tbsp unsalted butter For that creamy, luscious cheese sauce we all dream of.
- 2 tbsp all-purpose flour This thickens the sauce beautifully, so it clings perfectly to everything.
- 1 tsp salt Balance is key in cooking; this heightens all the delicious flavors.
- 1 tsp black pepper A little spice goes a long way in developing character in the dish.
- 1 cup whole milk Creamy is the name of the game - no substitutes here, please!
- 8 oz freshly grated mild cheddar cheese Grate it fresh! It melts beautifully and is oh-so-delicious.
For Toppings
- 1 Juice of 1 lime A splash of freshness to brighten up the entire dish.
- 1 Roma tomato, diced Tomato Adds color and a refreshing crunch.
- handful fresh cilantro, chopped A must for that authentic fiesta feel; fresh herbs always elevate a dish.
- 1/4 reserved chopped yellow onion Add right before serving for a little raw crunch and flavor.
- Hot sauce (e.g., Taco Bell sauce) Bring on the heat to suit your preference.
- Optional: sour cream or Greek yogurt, sliced jalapeños, avocado or guacamole These optional toppings allow you to personalize your bowls; get creative.
Instructions
Roast the Potatoes
- Preheat your oven to 425°F (220°C) and line your baking sheet(s) with parchment paper.
- Toss the potato slices with olive oil, onion powder, garlic powder, chili powder, cayenne pepper, salt, and pepper.
- Spread them out on the baking sheet in a single layer and roast for about 45 minutes, flipping every 15 minutes.
- When they start turning golden brown, increase the oven temperature to 450°F (230°C) and roast for an additional 10-15 minutes.
Cook the Beef
- In a skillet, cook the ground beef and 3/4 of the chopped yellow onion until the beef is browned and the onion is soft.
- Drain any excess grease, stir in the taco seasoning and your choice of water or broth.
- Let it simmer for 5-7 minutes until thickened.
Make the Cheese Sauce
- In another saucepan, melt the butter over medium heat.
- Whisk in flour, salt, black pepper, and chili powder.
- Gradually whisk in whole milk until it’s smooth and thickened.
- Stir in the freshly grated cheddar until it becomes a velvety sauce.
Assemble the Bowls
- Divide the crispy potatoes among your bowls.
- Top each with the beef mix and drizzle with cheese sauce.
- Garnish with lime juice, diced tomato, cilantro, and reserved onions.
- Add a drizzle of hot sauce and any optional toppings.
Notes
Spread potatoes in a single, even layer for crispiness. Use freshly grated cheese for the best flavor. Don’t rush the simmering step for the beef to deepen flavor. Keep an eye on the potatoes during the final roasting.