Cheesy Potato Taco Bowls

When the Taco Bell craving calls, you cannot ignore it! Now you can skip the drive-thru and make these Cheesy Potato Taco Bowls at home instead. They’re super easy to whip up and customizable with all your favorite toppings. These bowls feel indulgent and nourishing at the same time – trust me, you’ll be obsessed! Level up by using Harmony Southwest Blend!

Let’s Make It!

Preheat the oven to 425 degrees. Toss potatoes with avocado oil and taco seasoning. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender through the center. Add the cheese for the last minute or so to melt onto the potatoes.

While the potatoes bake, make the taco meat. Heat the avocado oil in a large skillet over medium heat. Add the turkey or beef and break it up with a wooden spoon or meat masher until just cooked through. Add the taco seasoning, tomato paste, and ½ cup water. Stir to combine and let it come to a simmer, stirring occasionally, until the water has reduced.

Next, assemble the bowls. Add the cheesy potatoes to the bottom then top with taco meat. Add shredded lettuce, a dollop of sour cream or Greek yogurt, salsa, lime and whatever else you desire!

Photography by Angelica Oles.