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–+ servings
Crispy Potato Taco Bowls with seasoned potatoes, ground beef, guacamole, cheese, tomatoes, jalapeños, and pickled onions.

Golden Potato Taco Bowls

These golden potato taco bowls are a crispy, flavorful dinner packed with seasoned turkey, melted cheese, and fresh toppings for a weeknight delight.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 3
Course: Dinner, Main Dish
Cuisine: American, Mexican-inspired
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 2.5 pounds small Yukon gold potatoes halved or quartered for even roasting
  • 2.5 tablespoons olive oil extra-virgin for rich flavor
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground preferred
  • 1.25 pounds lean ground turkey can substitute ground beef if desired
  • 1.25 teaspoons ground cumin earthy and warm
  • 1.25 teaspoons smoked paprika adds a smoky depth
  • 1.25 teaspoons garlic powder for a savory boost
  • ⅝ teaspoon chili powder adjust for spice preference
  • Quick pickled red onions for tangy crunch topping
  • Shredded romaine lettuce fresh and crisp
  • Chopped vine-ripened tomatoes for freshness
  • Sliced jalapeños optional for heat
  • Crushed tortilla chips for extra crunch
  • Fresh cilantro leaves for garnish
  • Lime wedges for a bright spritz

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the potatoes with olive oil, salt, and pepper, tossing until fully coated.
  3. Arrange the potatoes in a single layer on a baking sheet. Roast for 25 minutes, then gently flip and continue roasting for another 15–20 minutes until golden and crisp.
  4. (Optional) Sprinkle shredded cheddar on top of the potatoes, then bake 5 more minutes until melted.
  5. Meanwhile, heat a skillet over medium heat. If necessary, add 1 teaspoon of olive oil to prevent sticking.
  6. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until it starts to brown.
  7. Season the turkey with cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Stir to combine evenly.
  8. (Optional) For a saucier turkey, mix 1.5 tablespoons flour with ½ cup cold stock or water in a shaker and slowly add to the skillet over low heat, stirring continuously for about 10 minutes.
  9. To assemble, layer roasted potatoes at the bottom of each bowl. Top with turkey, shredded cheese, and all desired toppings: lettuce, tomato, guacamole, pickled onions, jalapeños, and cilantro. Spritz with lime before serving.
  10. Serve immediately while warm and enjoy the crunchy, savory goodness!

Nutrition

Serving: 1 servingCalories: 520kcalCarbohydrates: 45gProtein: 28gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 680mgPotassium: 950mgFiber: 6gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

These taco bowls are perfect for cozy weeknight dinners—crispy potatoes, seasoned turkey, melted cheese, and a rainbow of toppings make every bite satisfying and fun!

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