Description
This Loaded Potato Taco Bowl is a hearty and flavorful meal featuring crispy roasted potatoes topped with seasoned ground beef or turkey, black beans, corn, cheddar cheese, fresh vegetables, and creamy avocado. Perfectly spiced with chili powder, cumin, and smoky paprika, this dish brings together the best of taco flavors in a wholesome bowl that’s great for family dinners or meal prep.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Meat and Vegetables
- 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
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- Sour cream
Instructions
- Preheat and Season Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Roast Potatoes: Spread the seasoned potatoes out in a single layer on a baking sheet. Roast them in the oven for 25-30 minutes, flipping them halfway through to ensure even browning and crispiness.
- Cook Meat: While the potatoes are roasting, heat a skillet over medium-high heat and add the ground beef or turkey. Cook until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat from the skillet.
- Season Meat: Add chili powder, cumin, and chopped red onion to the browned meat in the skillet. Continue cooking for about 5 minutes until the onion softens and the spices are fragrant.
- Add Beans and Corn: Stir in the drained black beans and corn kernels to the meat mixture. Cook for an additional 3-4 minutes, allowing everything to heat through and combine flavors.
- Assemble the Bowl: Divide the roasted potatoes evenly into serving bowls. Spoon the warm meat and bean mixture over the potatoes.
- Add Toppings: Top each bowl with shredded cheddar cheese, halved cherry tomatoes, diced avocado, and chopped fresh cilantro for vibrant color and fresh flavor.
- Serve: Serve the loaded potato taco bowls with lime wedges on the side for squeezing over and a dollop of sour cream if desired. Enjoy your tasty and satisfying meal!
Notes
- For a vegetarian version, substitute the meat with extra beans or seasoned tofu.
- You can prepare the potatoes a day ahead and roast them fresh before serving.
- Add jalapeños or hot sauce for extra heat.
- Use low-fat sour cream or Greek yogurt for a healthier topping option.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
