Crispy Potato Taco Bowls.

We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream!

I will never pass up a taco bowl!

These taco bowls are made with a base of crispy roasted potatoes, topped with ground turkey taco meat, cheese, lettuce, tomato, pickled onions and tortilla chips.

They are super filling and super easy.

I love a meal like this! It’s a perfect weeknight meal, especially when you’re super busy and not sure what to make. The bowls are customizable based on what you enjoy (or let’s be real – what your kids want to eat) and you can use whatever you have in the fridge.

I like to use a base of ground turkey taco meat, but beef works, as does chicken or even just beans. This can be meatless or meaty – your choice.

These bowls are inspired by one of my favorite tacos that we get on vacation every summer. That taco itself is unique and has loads of flavor and texture, and I put my version of the recipe in my next book. (!!!!!)

But the potatoes stuck with me! Potatoes were my favorite food when I was a kid and most days I will choose them over rice. Especially this way. 

I love using the crispy potatoes as a base for taco bowls. They work in addition to rice or in place of rice! And they add such a wonderful crisp bite. 

Here’s how I make it happen!

I roast the potatoes first. This is simple! Olive oil, salt, pepper, maybe some garlic powder.

While the potatoes roast, I make the ground turkey taco meat. I use my own seasoning blend and have for years. But you can use your favorite spice pack too. 

Next, I chop everything I need! Tomatoes, lettuce, jalapenos, cilantro. Grate some fresh cheddar. Make some guac! 

When the potatoes are crispy, I like to top them with a bit of cheese and stick them back in the oven until it melts. You can do this for the entire pan or even just one or two servings. 

Finally, time to make the bowl! I put the potatoes in the bowl first, then top with meat and cheese. Next, all the toppings I can grab.

Life is all about toppings!

We eat tacos frequently at home (the kids love them, plus leftovers are easy) and this is such a great way to freshen up dinner. It’s a little unique while still tasting familiar enough that everyone loves the meal.

And that’s the goal. 

Crispy Potato Taco Bowls

Crispy Potato Taco Bowls

Yield: 1

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

We love these crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it's a weeknight dream!

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5 from 2 votes

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Ingredients

• 2 pounds petite yukon gold potatoes, halved or quartered
• 2 tablespoons olive oil
• kosher salt and pepper
• 1 pound lean ground turkey, you can sub beef
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• quick pickled onions, for topping
• shredded lettuce, for topping
• chopped tomatoes, for topping
• sliced jalapeños, for topping
• crushed tortilla chips, for topping
• fresh cilantro, for topping
• lime wedges, for spritzing

Instructions 

• Preheat the oven to 425 degrees F.
• Place the potatoes in a large bowl. Drizzle with the olive oil and toss well, so all the potatoes are coated. Season with a few pinches of salt and pepper. You can also use a big of garlic powder!
• Spread the potatoes out on a baking sheet in a single layer. Roast the potatoes for 25 minutes, then gently flip and toss them, roasting for another 15 or 20, until deeply golden and crisp. If you’d like to make them cheesy, remove the pan and add a sprinkle of cheddar on top. Return to the oven for 5 minutes, then remove and build the bowl.
• While the potatoes are roasting, make the ground turkey meat. With ground turkey, I rarely add any oil to the skillet. If needed, you can add 1 teaspoon of olive oil (or your oil of preference).
• Once the skillet is hot, add the ground turkey and break it apart with a wooden spoon or meat chopper.
• Cook, stirring and breaking apart the turkey often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Cook until the turkey is just browned.
• I love seasoned turkey for tacos like this, on the drier side – it’s a personal preference. If you’d like it saucier, do this: I use a slurry to make my taco ground turkey saucy. Fill a shaker cup with ½ cup cold water or beef/vegetable stock. Add 1 ½ tablespoons all-purpose flour, masa or whole wheat flour to the liquid and cover it. Shake for at least 30 seconds. With the turkey skillet on low heat, slowly stream in the slurry while stirring with a wooden spoon. Stir often and cook over low for about 10 minutes.
• To build the bowls, place the potatoes on the bottom. Add the cheese and turkey on top (as much as you like!), then all the toppings. Lettuce, tomato, guacamole, pickled onions, jalapeno, cilantro and more. Spritz everything with fresh lime.
• Enjoy!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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I appreciate you so much!

So super filling.