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Cheesy Loaded Fiesta Potato Bowl

Cheesy Loaded Fiesta Potato Bowl: Your New Family Favorite

Cheesy Loaded Fiesta Potato Bowl is a colorful and customizable dish that brings the spirit of Tex-Mex to your family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Substitute with Yukon Gold for creaminess.
  • 2 tablespoons Olive Oil Avocado oil works as an excellent alternative.
For the Taco Filling
  • 1 pound Ground Beef Swap for ground turkey or a plant-based protein for a different twist.
  • 2 tablespoons Taco Seasoning Try making your own for a personalized kick.
  • 1 cup Water or Beef Broth Vegetable broth is a great substitute for a vegetarian option.
For the Cheese Sauce
  • 2 tablespoons Unsalted Butter Use coconut oil for a dairy-free version.
  • 2 tablespoons All-Purpose Flour A gluten-free flour blend can easily replace it.
  • 1 cup Whole Milk Opt for almond or oat milk for a dairy-free alternative.
  • 1 cup Mild Cheddar Cheese Feel free to experiment with different cheese blends for added flavor.
For the Garnish
  • 1 tablespoon Lime Juice Adds a refreshing zing.
  • 1 medium Roma Tomato Feel free to use cherry tomatoes for sweetness.
  • 1 tablespoon Fresh Cilantro Omit if you’re not a fan.
  • to taste Hot Sauce Choose your favorite brand.
  • 1 cup Sour Cream/Grecian Yogurt Use dairy-free yogurt for a vegan twist.
  • optional Sliced Jalapeños/Guacamole Customize according to tastes.

Equipment

  • Oven
  • Large Bowl
  • Skillet
  • Saucepan
  • baking sheets
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wash and slice the russet potatoes into wedges. Toss with olive oil and season with salt and pepper. Roast for 45 minutes, flipping every 15 minutes.
  2. In a skillet, heat over medium heat, add ground beef and onions, cooking for 8–10 minutes until browned. Drain excess grease.
  3. Add taco seasoning and ½ to 1 cup of water or beef broth to the meat mixture. Simmer on low for 5–7 minutes until thickened.
  4. In a saucepan, melt butter, whisk in flour until smooth, then gradually add milk, thickening for 3–5 minutes. Stir in cheese until melted.
  5. Assemble bowls by layering roasted potatoes, taco meat, and cheese sauce. Drizzle sauce for an appealing look.
  6. Garnish with lime juice, tomatoes, cilantro, and any additional toppings. Serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. Keep potatoes separate to maintain texture.

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