Loaded Potato Taco Bowl
A delightful blend of crispy potatoes, savory ground meat, fresh vegetables, and zesty toppings, perfect for a cozy weeknight dinner or casual gathering.
Ingredients
Main Ingredients
- 4 medium medium potatoes, diced
- 1 lb ground beef or turkey Feel free to swap ground turkey for beef for a leaner option.
- 1 cup corn Can use frozen corn; just thaw before adding.
- 1 cup black beans, rinsed and drained Can use canned black beans.
- 1 cup diced tomatoes
- 1 medium bell pepper, diced
- 1 medium avocado, sliced Optional for serving.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 2 tablespoons olive oil
- optional taco sauce or salsa For serving.
- optional chopped cilantro For serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the diced potatoes with olive oil, salt, pepper, and half of the chili powder and cumin.
- Spread the potatoes out on a baking sheet and roast for about 25-30 minutes, until crispy and golden brown.
Cooking
- While the potatoes are roasting, heat a splash of olive oil in a skillet over medium heat.
- Add in the ground meat, seasoning with the remaining chili powder, cumin, salt, and pepper.
- Cook until browned and fully cooked through, around 5-7 minutes.
Assembly
- In a large mixing bowl, combine the roasted potatoes, cooked meat, corn, black beans, diced tomatoes, and bell pepper.
- Toss everything gently to mix well.
- Serve the mixture in bowls, topped with avocado slices, taco sauce, and chopped cilantro if desired.
Notes
For extra crispy potatoes, avoid overcrowding the baking sheet. Microwave the diced potatoes for a few minutes before roasting to shorten cooking time if you're short on time. Variations: Swap in sweet potatoes, use turkey or chicken, or omit meat for a vegetarian version.