Loaded Potato Taco Bowl
A delicious and comforting meal featuring crispy potato chunks topped with taco-seasoned beef or turkey, fresh vegetables, and melty cheese. Perfect for weeknight dinners or casual gatherings.
Ingredients
For the 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)
Toppings
- 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). Prepare a large baking sheet for the diced potatoes.
- On the baking sheet, spread the diced potatoes 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 the potatoes for 30-35 minutes, flipping them at the 15-minute mark for even browning until golden and crispy.
Cooking the Meat
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey, cooking for 7-8 minutes until browned.
- Add the chili powder, cumin, and chopped red onion to the skillet. Stir to combine and cook for another 5 minutes until the onion is soft and translucent.
- Stir in the black beans and corn, heating through for 3-4 minutes. Taste and adjust the seasoning to your preference.
Assembly
- Portion the crispy potatoes into 4 serving bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of the seasoned meat mixture.
- Sprinkle with 3-4 tablespoons of shredded cheddar cheese and let it sit for 30 seconds to melt.
- Finish with cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. For longer storage, consider freezing the meat mixture separately from the potatoes to maintain their crispiness.