Loaded Taco Fries

5 from 3 votes

Loaded Taco Fries are the ultimate fun meal or appetizer! Sweet potato fries piled high with taco meat and all your favorite toppings.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Dinner, Snack

Cuisine: American

Keyword: loaded taco fries

Servings: servings (for a dinner; 8 for an appetizer)

Author: Chelsea Lords

Cost: $15.14

Equipment

Ingredients

2 (20-ounce) frozen bags sweet potato fries I use and recommend Alexia; not sponsored
1 tablespoon olive oil
1/2 cup diced yellow onion 1/2 of an onion
2 teaspoons minced garlic 2 cloves
1 tablespoon ground chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon beef bouillon powder
1 pound lean ground turkey or ground beef
1/3 cup tomato sauce
1 cup shredded Colby Jack cheese or extra-sharp Cheddar cheese
Toppings as desired see note 1

US - Metric

Instructions

Prepare the fries according to package directions. Make sure not to crowd the fries on the pan, or they will steam instead of roast. While fries are baking, assemble the spices, prep the toppings, and cook the turkey meat.
When the fries are almost done baking (10–15 mins left), prep the taco meat. Dice the onion and mince the garlic. Heat a large pan on medium-high heat. Add the olive oil, and once oil is hot, add the diced onion. Cook for 3–5 minutes or until soft and translucent. Add garlic and cook for 20–30 seconds. Add all the seasonings: chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, pepper, and beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce heat if needed.
Increase heat to high and add ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5 minutes. Add tomato sauce and scrape the bottom of the pan to release any browned bits. Let simmer for 3–4 minutes, then remove from heat.
Divide the fries evenly among 4 plates (see note 2 if serving this as an appetizer). Add equal amounts of the taco meat and sprinkle cheese on top. The taco meat and fries should be hot enough to melt the cheese. Immediately add toppings of choice. My favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a little pico, fresh cilantro, and lots of fresh lime juice. If you like some spice, add some jalapeños or hot sauce. Enjoy while hot and melty. I use forks since the meat and toppings tend to fall off the fries.

Notes

Note 1: Toppings: sour cream, fresh guacamole or ripe avocados, salsa or pico de gallo, fresh cilantro, fresh lime.

Note 2: To serve as an appetizer: Serve everything in separate dishes. Have the baked sweet potato fries on a platter, the taco meat (with cheese added into the meat) in a small crockpot keeping warm, and toppings in separate dishes. That way people can serve up exactly what they want and eat it as soon as they’ve served themselves.

Nutrition Note: Nutrition information is for the basic recipe only, not counting any toppings.

Storage: These are best enjoyed fresh, but if you have leftovers, store the toppings separately. Reheat the fries in the oven or air fryer to keep them crispy before adding the toppings back on.

Nutrition