Loaded Potato Taco Bowl

You know those evenings when you want something hearty but don’t want to spend hours in the kitchen? That’s exactly when this Loaded Potato Taco Bowl becomes my culinary best friend. Picture this: crispy, golden potatoes, savory ground meat, and a vibrant mix of fresh toppings all piled high in a comforting bowl. It’s a delightful mash-up of flavors and textures that just works—perfect for casual weeknight meals or when you want to impress without the stress.

This recipe is actually inspired by a taco night tradition in my home, where we take everything you’d normally stuff into a taco and turn it into a hearty bowl of goodness. It also respects the notion that simple ingredients can create extraordinary meals when they’re combined thoughtfully. The kids love them, the husband can’t get enough, and I’m pleased because it checks all the boxes—fun, filling, and packed with good things.

Here’s why I keep coming back to this

What makes this dish a staple at my table? For one, it’s all about layers. The crispy potatoes provide a satisfying crunch that contrasts so beautifully with the tender ground meat mixture. Then there are the fresh toppings: creamy avocado, juicy tomatoes, and a sprinkle of cilantro—each bite is a little explosion of flavor. Plus, it’s adaptable; whether it’s taco seasoning or whatever spices are lurking in your pantry, you can make it your own without much fuss.

And let’s not forget the nutritional profile. You’ve got your carbohydrates from the potatoes, protein from the meat or beans, and a rainbow of veggies to add vitamins and minerals. It’s a balanced meal that still tastes indulgent. On top of that, it requires just one baking sheet and a skillet, which means less time cleaning up and more time enjoying dinner with loved ones.

What you’ll need

This meal is all about simple, accessible ingredients. Here’s what you’ll need:

• 4 medium russet potatoes: Peel and dice them into 3/4-inch pieces. They’ll roast up crispy, and honestly, who doesn’t love a good potato?
• 2 tablespoons olive oil: A drizzle of this helps you achieve that golden-brown exterior. You could use avocado oil if you prefer.
• Spices: Garlic powder, onion powder, and smoked paprika—these add layers of flavor without much effort. Salt and black pepper are essential too, of course.
• 1 pound ground beef or turkey: I recommend 93/7 for the right balance of flavor and lean meat. Feel free to substitute with plant-based crumbles for a vegetarian option.
• 1 teaspoon chili powder: For a mild kick. Less or more can easily adjust the heat here.
• 1 teaspoon cumin: Just a pinch gives that subtle earthiness that rounds out the taco vibe beautifully.
• 1 small red onion: Chopped for sweetness—you can also use yellow or white if that’s what you’ve got on hand.
• 15 ounces black beans: Drain and rinse a can, or use cooked dried beans if you’re feeling ambitious.
• 1 cup corn kernels: Fresh corn when in season is fantastic here, but frozen will do just fine.
• 1 cup shredded cheddar cheese: It melts beautifully and adds that creamy richness. You could swap for Monterey Jack for a different flavor.
• 1 cup cherry tomatoes: Halved for juiciness. They freshen up the bowl with their vibrant color.
• 1 medium avocado: Diced, adding that lovely creaminess—perfect for balancing the spices.
• 1/4 cup fresh cilantro: A little sprinkle on top adds that phenomenal fresh taste that ties everything together.
• Lime wedges: For serving. A squeeze of lime brightens the whole bowl.
• Sour cream: A dollop is the final touch that gives a creamy finish.

Let’s get cooking

Alright, here’s how we put this all together. Follow these steps, and you’ll have a comforting taco bowl in no time:

1. Preheat your oven to 425°F (220°C). You want it nice and hot to crisp up those potatoes.
2. Spread the diced potatoes on a large baking sheet in a single layer. Drizzle them with olive oil and sprinkle over the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss them to coat evenly.
3. Bake the potatoes for 30-35 minutes, flipping them halfway through. You’re looking for that golden-brown color and crispy edges.
4. While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook for 7-8 minutes until fully browned.
5. Stir in the chili powder, cumin, and chopped red onion, and cook for another 5 minutes until the onion softens.
6. Add in the black beans and corn, stirring until they’re heated through—about 3-4 minutes. Taste the mixture and adjust salt and spices as needed.
7. Once the potatoes are crispy, divide them among your serving bowls, adding about 1 cup of potatoes to each bowl.
8. Top with approximately 3/4 cup of the meat mixture in each. Then, sprinkle 3-4 tablespoons of shredded cheese on top and let it sit for about 30 seconds to melt.
9. Add the cherry tomatoes, avocado, and cilantro. Serve immediately with lime wedges and a dollop of sour cream on the side.

How to plate and pair

To enjoy this dish, I recommend enjoying it straight from the bowl. This is comfort food at its best. However, if you want to elevate it a bit, consider pairing it with a light salad—maybe a simple cucumber and lime salad to cut through the richness. Or some tortilla chips on the side for that extra crunch. The kids also love this meal; it’s interactive! Everyone can add their toppings as they please, which makes it feel fun and special.

How to store and freeze

If you find yourself with leftovers (which I hope you do, because they’re delightful the next day), you can store them in an airtight container in the fridge for up to three days. Just reheat in the microwave or oven until warmed through—add a splash of water or stock if it’s looking a bit dry. For longer storage, this dish can also go in the freezer for about a month. Just be sure to cool everything completely before freezing. When you’re ready to eat again, thaw in the fridge overnight before reheating.

Tips for a successful recipe

Here are a few of my best tips to make this even better:

• Take the time to flip the potatoes halfway through roasting—this ensures they brown evenly.
• If you want to amp up the flavor, consider toasting the spices in the skillet for a minute before adding the ground meat. It brings out their full potential.
• Don’t be shy with fresh toppings. They brighten up the dish, both in flavor and appearance.
• If you have dietary restrictions, swap in sautéed mushrooms or a mix of lentils and quinoa for a plant-based protein option.

Recipe variations

Here are a few ideas to customize this dish:

• Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper to the meat mixture for heat.
• Southwestern Style: Swap out the cheddar for queso fresco and add diced bell peppers to the mixture.
• Veggie Delight: Load up on extra vegetables like bell peppers, zucchini, or fresh spinach. Toss them in with the meat mixture.

Ingredients

• 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)
• 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)
• 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)

Directions to follow

1. Preheat the oven to 425°F (220°C).
2. Spread diced potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle the spices. Toss to coat evenly.
3. Bake for 30-35 minutes, flipping halfway through, until crispy and golden brown.
4. While the potatoes roast, heat a large skillet over medium heat. Add the ground meat and break it up while cooking for 7-8 minutes until browned.
5. Stir in chili powder, cumin, and chopped onion, cooking for another 5 minutes until the onion is soft.
6. Add black beans and corn, cooking for 3-4 minutes until heated through. Adjust seasonings as needed.
7. Divide the crispy potatoes among 4 bowls, adding about 1 cup to each.
8. Top each bowl with 3/4 cup of the meat mixture. Sprinkle cheese on top and let it sit for 30 seconds to melt.
9. Add cherry tomatoes, diced avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.

Your questions answered

• Can I make this vegetarian? Absolutely! Just skip the meat and double up on the beans or use lentils.
• How spicy is this dish? It’s mild but you can easily adjust the spice levels by adding more chili powder or jalapeños.
• What can I do with leftovers? Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.
• Can I skip the cheese? Of course! You can either omit it or replace it with a dairy-free alternative if you prefer.
• What do I serve with this dish? A light salad or some tortilla chips pair beautifully, but it’s satisfying enough on its own.

Cooking is a beautiful way to bring people together, and this Loaded Potato Taco Bowl does just that. With its simple ingredients and easy preparation, it’s the kind of meal that fosters connection and delicious memories. I invite you to try it, add your own flair, and share your experiences here. Happy cooking!


Loaded Potato Taco Bowl
A hearty and flavorful taco bowl featuring crispy roasted potatoes, savory ground meat, and fresh toppings, perfect for casual weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 650 kcal
Ingredients
  
For the Potatoes
• 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
• 2 tablespoons olive oil Can substitute with avocado 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) Can substitute with plant-based crumbles
• 1 teaspoon chili powder Adjust quantity for desired heat
• 1 teaspoon cumin
• 1 small red onion, chopped Can use yellow or white onion
• 15 ounces black beans, drained and rinsed Can use cooked dried beans
• 1 cup corn kernels Fresh or frozen
Final Toppings
• 1 cup shredded cheddar cheese Can substitute with Monterey Jack
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 1/4 cup fresh cilantro, loosely packed and chopped
• Lime wedges for serving Squeeze to brighten the bowl
• Sour cream for topping Add a dollop for creaminess
Instructions
 
Preparation
• Preheat your oven to 425°F (220°C).
• Spread the diced potatoes on a large baking sheet in a single layer. Drizzle them with olive oil and sprinkle over the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss them to coat evenly.
Cooking Potatoes
• Bake the potatoes for 30-35 minutes, flipping them halfway through until golden brown and crispy.
Cooking Meat
• While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook for 7-8 minutes until fully browned.
• Stir in the chili powder, cumin, and chopped red onion, and cook for another 5 minutes until the onion softens.
• Add in the black beans and corn, stirring until they’re heated through—about 3-4 minutes. Taste the mixture and adjust salt and spices as needed.
Assembly
• Once the potatoes are crispy, divide them among your serving bowls, adding about 1 cup of potatoes to each bowl.
• Top with approximately 3/4 cup of the meat mixture in each bowl. Then, sprinkle 3-4 tablespoons of shredded cheese on top and let it sit for about 30 seconds to melt.
• Finally, add the cherry tomatoes, avocado, and cilantro. Serve immediately with lime wedges and a dollop of sour cream on the side.
Notes
For a vegetarian option, replace the ground meat with lentils or beans. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.
Keyword Comfort Food, Easy Dinner, Family Meal, Loaded Potato Taco Bowl, Taco Bowl