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.
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.