Southwest Potato Taco Bowl

Finished tex-mex potato taco bowl topped with guacamole with a skillet of ground beef and a bowl of guacamole next to the finished dish.

This Southwest Potato Taco Bowl is the perfect easy dinner recipe that is filling and quick to make! Loaded potato chunks covered in ground meat seasoned with Tex-Mex flavors and topped with guacamole, sour cream, and pico de gallo… what’s not to love?!

Course Dinner, lunch, Main Course, Tex-Mex

Cuisine American, Mexican

Keyword Southwest Potato Taco Bowl, Tex-Mex Potato Taco Bowl

Prep Time 30

Total Time 30

Servings servings

Calories 597kcal

Cost $10

Ingredients

2 lbs potatoes
1 lb ground beef
1/2 cup frozen corn
1 tbsp chili powder (or to taste)
1/2 tsp salt
1/2 tsp garlic
1/4 tsp pepper
1/2 cup water

Toppings (optional)

1/2 cup shredded cheddar
1/2 cup guacamole
pico de gallo
sour cream

Instructions

Wash and peel the potatoes. Cut them into chunks and set aside. Shred the cheese and place it back in the fridge until it’s time to assemble the bowls.
You can either boil the potatoes to reduce the calories (no oil needed), or you can toss the chunks in 1 tbsp of oil, a bit of salt and chili powder, and bake at 425°F for about 20-25 minutes, or until soft.
In a large skillet, brown a pound of ground beef with all the taco seasonings. Add the corn and water, then cover for 5 minutes or until the corn is warm.
Grab any toppings that you want to offer with this recipe.
Start with your hot potatoes in the bottom of the bowl, then add the meat next. Finally, finish with cheese and any additional toppings you may want. Enjoy!

Nutrition