Dinner

Loaded Potato Taco Bowl Recipe

ByLila Prescott February 3, 2026February 3, 2026

Introduction

This Loaded Potato Taco Bowl combines crispy roasted potatoes with seasoned ground meat, black beans, corn, and fresh toppings for a satisfying, flavorful meal. It’s a fun twist on classic tacos but served in a hearty bowl that’s perfect for any night of the week.

A white plate filled with a colorful mix of foods arranged in sections on a white marbled surface. Starting from the top left, there is bright yellow corn mixed with green herbs, next to a wedge of green lime. Beside the corn, shredded orange cheddar cheese surrounds a dollop of white sour cream sprinkled with green herbs and a touch of red spice. To the right, halved red cherry tomatoes sit next to slices of light green avocado sprinkled with more green herbs. Below the avocado, cooked brown ground meat is laid out, and next to it, golden-brown roasted baby potatoes are placed near the bottom center. On the bottom left, there are pieces of chopped purple onions over a bed of green lettuce. All the items are vibrant and textured with fresh herbs scattered on top. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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.
Step 2: 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.
Step 3: Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

Step 4: 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.
Step 5: Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Step 6: To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.

Step 7: Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
Step 8: Serve with lime wedges and a dollop of sour cream on top.

Tips & Variations

For a vegetarian version, substitute the ground meat with sautéed mushrooms or a plant-based protein.

Use sweet potatoes instead of russet for a slightly sweeter flavor.
Add jalapeños or hot sauce if you like your bowl spicy.
To save time, use pre-cooked or frozen roasted potatoes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Add fresh avocado and cilantro after reheating to keep them fresh.

How to Serve

A colorful dish arranged in separate sections on a white plate with a white marbled background. Starting from the top left, there is a bright yellow corn layer with small green herbs scattered over it. Next to it, almost in the center, is a mound of shredded orange cheese topped with a dollop of white sour cream garnished with tiny green herbs and a sprinkle of red spice. To the right of the cheese, there are halved red cherry tomatoes and green slices of avocado sprinkled with chopped herbs. Below the avocados is a dark brown, crumbly ground meat seasoned with visible black beans and herbs. On the bottom of the plate, there are golden roasted baby potatoes with crispy skin. To the left of the potatoes, bright purple chopped onions with green herbs are seen beside a green lime wedge partly visible at the top left edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can roast the potatoes and cook the meat mixture ahead of time, then assemble the bowls just before serving to keep everything fresh and tasty.