Loaded Potato Taco Bowl
A hearty bowl combining crispy roasted potatoes with seasoned meat, beans, and fresh toppings, perfect for casual meals or weeknight dinners.
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.
Notes
Cut potatoes into similar sizes for even cooking. Spread in one layer on the baking sheet for better crisping. Warm the beans and corn with the meat to keep the bowl hot. Add avocado and cilantro last for freshness.
