why make this recipe
This dish brings together roasted potatoes and taco flavors in one bowl. It is filling, easy to make, and works for weeknight dinners or casual meals. Many people like it because it has warm potatoes, seasoned meat, beans, cheese, and fresh toppings.
introduction
Loaded Potato Taco Bowl mixes crispy roasted potatoes with seasoned meat, beans, corn, cheese, and fresh toppings. It tastes like a taco in a bowl and is simple to put together. You can change ingredients to fit what you have.
how to make Loaded Potato Taco Bowl
Ingredients :
- 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
- 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)
- 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
Directions :
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.
how to serve Loaded Potato Taco Bowl
Serve warm in individual bowls. Let people add lime juice and a spoon of sour cream as they like. You can also serve with hot sauce or chopped lettuce on the side.
how to store Loaded Potato Taco Bowl
Cool any leftovers to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm to keep the potatoes crisp, or microwave for a quicker option (potatoes will soften).
tips to make Loaded Potato Taco Bowl
- Cut potatoes to similar sizes so they cook evenly.
- Spread potatoes in one layer on the baking sheet for better crisping.
- Drain excess fat from the cooked meat to avoid a greasy bowl.
- Warm the beans and corn with the meat so the bowl stays hot.
- Add avocado and cilantro last so they stay fresh.
variation (if any)
- Use sweet potatoes instead of russet potatoes for a sweeter flavor.
- Swap ground turkey for chicken or a plant-based meat for a lighter or vegetarian option.
- Add pickled jalapeños or hot sauce for more heat.
- Make it vegetarian by skipping meat and adding extra beans or tofu.
FAQs
Q: Can I make this ahead for meal prep?
A: Yes. Roast the potatoes and cook the meat. Keep toppings separate and assemble before eating.
Q: Can I freeze leftovers?
A: You can freeze the meat and beans, but potatoes get soft. For best texture, avoid freezing fully assembled bowls.
Q: How can I make this dairy-free?
A: Skip the cheese and sour cream. Use a dairy-free cheese or a plain dairy-free yogurt as a topping.
Q: Can I use other potatoes?
A: Yes. Yukon gold or red potatoes work, but roasting time may change.
Q: Is this spicy?
A: It is mild by default. Add more chili powder, jalapeños, or hot sauce to make it spicier.
Conclusion
For a simple recipe idea, see Loaded Potato Taco Bowl on Simple Home Edit for another version. If you like extra crispy potatoes, check Crispy Potato Taco Bowls at How Sweet Eats. For a ground beef focused take, read Ground Beef and Potato Taco Bowl. Want an easy pantry recipe idea? Look at Easy Potato Taco Bowls – My Protein Pantry. If you prefer sweet potato, try this Sweet Potato Taco Bowl.
Loaded Potato Taco Bowl
Ingredients
For the roasted potatoes
- 4 medium medium-sized russet potatoes, peeled and diced Cut 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
For the taco filling
- 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)
For the toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
Baking the Potatoes
- Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
Cooking the Meat
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Assembly
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.