Loaded Potato Taco Bowl
A hearty, flavor-packed meal combining crispy roasted potatoes, seasoned ground meat, black beans, and colorful toppings that the whole family will adore.
Ingredients
For the roasted potatoes
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the meat mixture
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
For assembling the bowls
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet (13x18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark to ensure even browning. They should be golden brown and crispy on the edges.
Cooking the Meat
- While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook for 7-8 minutes until it’s browned with no pink remaining.
- Stir in chili powder, cumin, and chopped red onion to the cooked meat. Cook for an additional 5 minutes until the onion softens and becomes translucent.
- Mix in the black beans and corn, cooking for another 3-4 minutes until everything is heated through. Taste and adjust your seasonings as needed.
Assembly
- Divide the crispy potatoes among 4 serving bowls (approximately 1 cup each) and top each with roughly 3/4 cup of the meat mixture.
- Immediately sprinkle 3-4 tablespoons of shredded cheddar on each bowl, allowing it time to melt.
- Finish with cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a generous dollop of sour cream.
Notes
Store any leftover components in separate airtight containers. Potatoes can get soggy if stored mixed with the meat and toppings. They will last in the fridge for about 3-4 days. Reheat leftovers in a skillet or the microwave, ensuring everything is warmed through.