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Fiesta Potato Taco Bowl with crispy baby gold potatoes, taco meat, black beans, homemade elote salad, pico de gallo, guacamole, and chipotle crema.
Reynaldo’s Cocina 📍

Fiesta Potato Taco Bowl

A loaded taco bowl built on crispy skillet-fried baby gold potatoes with taco meat, black beans, homemade elote salad, pico de gallo, guacamole, and chipotle crema.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Potato Base:
  • 2 pounds baby gold potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Taco Meat:
  • 1 pound 80/20 ground beef
  • 1/2 small onion diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Elote Street Corn Salad:
  • 3 cups corn kernels
  • 1/3 cup mayonnaise
  • 2 tablespoons Mexican crema
  • 2 tablespoons sour cream
  • 1 tablespoon melted butter
  • 1/3 cup cotija cheese
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon Valentina hot sauce
Additional Toppings:
  • 1 can black beans drained and rinsed
  • 1 cup pico de gallo
  • 1 cup guacamole
  • 2 green onions sliced
Chipotle Crema:
  • 1/4 cup sour cream
  • 1/4 cup Mexican crema
  • 1 chipotle pepper in adobo
  • 1 tablespoon lime juice

Equipment

  • Large skillet
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Measuring cups

Method

  1. Season potatoes with olive oil and seasonings.
  2. Skillet-fry potatoes over medium heat until crispy and tender.
  3. Brown ground beef with onion and seasonings until fully cooked.
  4. Mix all elote salad ingredients together in a bowl.
  5. Blend chipotle crema ingredients until smooth.
  6. Warm black beans.
  7. Build bowls using potatoes as the base.
  8. Add taco meat, black beans, elote salad, pico de gallo, and guacamole.
  9. Drizzle with chipotle crema.
  10. Garnish with sliced green onions and serve.

Notes

• Baby gold potatoes create the best balance of crispy edges and creamy centers.
• Cook potatoes undisturbed for several minutes at a time to develop color.
• Homemade elote salad adds freshness and richness that balances the taco meat.
• Store toppings separately if preparing ahead for meal prep.
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