Description
Loaded Potato Taco Bowl is a hearty, flavorful bowl with crispy roasted potatoes, seasoned meat, beans, cheese, and fresh toppings—perfect for a customizable meal.
Ingredients
- 4 medium russet potatoes, peeled and diced (3/4-inch pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 lb ground beef or turkey (93/7 lean recommended)
- 1 tsp chili powder
- 1 tsp cumin
- 1 small red onion, chopped
- 15 oz black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Bake potatoes 30–35 minutes, flipping at 15 minutes, until golden and crispy on edges.
- While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook 7–8 minutes, breaking it up, until browned.
- Add chili powder, cumin, and chopped red onion to meat. Cook 5 minutes until onion softens.
- Stir in black beans and corn. Cook 3–4 minutes until heated through. Adjust seasoning to taste.
- Divide roasted potatoes among 4 bowls. Top each with 3/4 cup meat mixture and sprinkle cheddar cheese. Let sit 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and sour cream.
Notes
- Customize protein with chicken, turkey, or plant-based meat.
- Top with jalapeños or hot sauce for extra kick.
- Use leftover roasted potatoes for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Bowl
- Method: Bake & Skillet
- Cuisine: Mexican-Inspired