Loaded Potato Taco Bowl
A fun and delicious meal combining comforting potatoes with vibrant taco flavors, perfect for family dinners or casual gatherings.
Ingredients
Potato Base
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil For drizzling on potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
Meat & Vegetables
- 1 pound ground beef or turkey (93/7 lean recommended) Choose your preferred protein
- 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
Baking Potatoes
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet (at least 13x18 inches) in a single layer. Make sure not to crowd them.
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes to coat them evenly.
- Bake the potatoes for 30-35 minutes. Flip them halfway through (at the 15-minute mark) with a spatula to ensure even browning. They're ready when they're golden brown and crispy on the edges.
Cooking Meat Mixture
- While the potatoes bake, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned. If using 80/20 beef, drain excess fat if needed.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for another 5 minutes until the onion softens.
- Mix in the black beans and corn, cooking for an additional 3-4 minutes until everything is heated through. Taste and adjust the seasonings as you like.
Assembling Bowls
- Divide the crispy potatoes into 4 serving bowls (about 1 cup of potatoes per bowl).
- Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheese on top of each bowl and let it sit for about 30 seconds to melt.
- Finish by adding cherry tomatoes, diced avocado, and fresh cilantro to each bowl. Serve with lime wedges and a dollop of sour cream on top.
Notes
For extra flavor, let the potatoes marinate in olive oil and spices for an hour before baking. If you like it spicy, add some diced jalapeños to the meat mixture. Experiment with different toppings like olives, diced bell peppers, or a spicy salsa.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 12gSodium: 800mgFiber: 12gSugar: 5g
Tried this recipe?Let us know how it was!