Description
This Loaded Potato Taco Bowl recipe combines crispy roasted potatoes with a savory ground beef and bean mixture, topped with fresh vegetables, cheddar cheese, and creamy avocado. It’s a delightful fusion of comfort food and Mexican-inspired flavors, perfect for a hearty and satisfying meal.
Ingredients
Scale
Potatoes
- 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Meat and Vegetables
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Prepare and Season Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes. Toss everything together to evenly coat the potatoes with the seasoning.
- Roast Potatoes: Bake the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through to ensure even crispiness. The potatoes should be crispy and golden brown when done.
- Cook the Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain any excess fat to keep the dish lean.
- Add Seasonings and Onion: To the browned meat, add chili powder, cumin, and chopped red onion. Stir and cook the mixture for about 5 minutes or until the onion becomes soft and translucent.
- Incorporate Beans and Corn: Mix in the black beans and corn kernels with the meat mixture. Cook for an additional 3-4 minutes, making sure everything is heated through. Adjust seasoning as needed for flavor balance.
- Assemble Taco Bowls: Divide the roasted potatoes evenly into serving bowls. Top each bowl generously with the meat and bean mixture.
- Add Toppings: Sprinkle shredded cheddar cheese over the top, then add halved cherry tomatoes, diced avocado, and fresh chopped cilantro. Serve with lime wedges and a dollop of sour cream if desired.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Using fresh corn kernels will add more sweetness and texture but canned or frozen works well too.
- For a spicier bowl, consider adding a pinch of cayenne pepper to the meat mixture.
- Serve immediately to enjoy the potatoes while they are still crispy.
- Leftovers can be kept in an airtight container and reheated in an oven or skillet to maintain crispiness.
