Description
This Loaded Potato Taco Bowl is a hearty and flavorful dish combining crispy roasted potatoes with a zesty ground meat and bean mixture, topped with fresh vegetables, cheese, and creamy avocado. Perfect for a comforting dinner that brings the vibrant flavors of a taco into a satisfying bowl.
Ingredients
Scale
Roasted Potatoes
- 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
Meat and Vegetable Mixture
- 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)
Toppings
- 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
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the peeled and 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 ensuring every piece is seasoned.
- Bake Potatoes: Bake the potatoes in the preheated oven for about 25-30 minutes or until crispy and golden brown. Flip the potatoes halfway through baking to ensure even crisping on all sides.
- Cook Ground Meat: While potatoes are baking, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain any excess fat from the skillet.
- Add Spices and Onion: Stir in chili powder, cumin, and the chopped red onion into the meat. Cook for an additional 5 minutes until the onion softens and becomes translucent.
- Add Beans and Corn: Mix the drained and rinsed black beans along with the corn kernels into the skillet. Cook the mixture for 3-4 minutes until everything is heated through. Taste and adjust seasonings as needed.
- Assemble Bowls: Divide the crispy roasted potatoes evenly into serving bowls. Top each with a generous portion of the meat and bean mixture.
- Add Fresh Toppings: Sprinkle shredded cheddar cheese over the warm mixture. Add halved cherry tomatoes, diced avocado, and a sprinkle of fresh chopped cilantro on top.
- Serve: Serve the loaded potato taco bowls with lime wedges on the side for squeezing over, and a dollop of sour cream to add creaminess. Enjoy immediately for best flavor and texture.
Notes
- Use ground turkey as a leaner alternative to ground beef for a lighter dish.
- To make this recipe vegetarian, omit the meat and increase the beans and corn quantities.
- Fresh corn kernels give better texture but canned or frozen work well too.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the meat mixture.
- Leftover potato taco bowls can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Loaded Potato Taco Bowl, roasted potatoes, taco bowl recipe, ground beef taco bowl, Tex-Mex potato recipe
