Why Make This Recipe
Loaded Potato Taco Bowl is a delicious and satisfying meal that combines the best of comfort food and the flavors of a taco. With crispy roasted potatoes topped with seasoned ground meat, beans, corn, and fresh toppings, this dish is both filling and nutritious. It’s perfect for busy weeknights or casual gatherings with friends and family.
How to Make Loaded Potato Taco Bowl
Ingredients
- 4 medium russet potatoes (peeled and diced into 3/4-inch 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 (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Directions
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Preheat the oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
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Bake the potatoes for 30-35 minutes, flipping halfway to ensure even browning.
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In a skillet over medium heat, cook the ground beef or turkey until browned. Add the chili powder, cumin, and chopped red onion. Cook until the onion softens.
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Stir in black beans and corn; heat through.
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Serve by dividing potatoes among bowls and topping with the meat mixture, cheese, cherry tomatoes, avocado, and cilantro.
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Serve warm with lime wedges and sour cream.
How to Serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm in individual bowls. Top them with your choice of cheese, avocado, cherry tomatoes, and a sprinkle of fresh cilantro. Don’t forget to add a dollop of sour cream and some lime wedges on the side for an extra burst of flavor.
How to Store Loaded Potato Taco Bowl
To store leftovers, let the bowl cool to room temperature. Transfer the potatoes and toppings into separate airtight containers. The potatoes can be kept in the fridge for 3-4 days, while the meat mixture should also stay fresh for about the same time. Reheat everything in the microwave or oven as needed.
Tips to Make Loaded Potato Taco Bowl
- For extra flavor, add jalapeños or your favorite hot sauce to the meat mixture.
- You can use sweet potatoes instead of russet potatoes for a different taste.
- If you’re short on time, consider using leftover cooked meat or a store-bought rotisserie chicken.
Variation
You can swap out the ground beef or turkey for shredded chicken or even a plant-based meat substitute for a vegetarian option. Feel free to customize the toppings based on your preferences, such as adding olives, salsa, or different types of cheese.
FAQs
1. Can I make this dish vegetarian?
Yes! You can substitute the ground meat with a plant-based meat substitute or simply use extra beans and vegetables.
2. How long does it take to prepare?
The total time to prepare Loaded Potato Taco Bowl is about 45 minutes.
3. Can I use a different type of cheese?
Absolutely! Feel free to use any cheese you prefer, such as Monterey Jack, pepper jack, or even a dairy-free cheese option if needed.
Loaded Potato Taco Bowl
A delicious and satisfying meal combining crispy roasted potatoes with seasoned ground meat, beans, corn, and fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
- 4 medium russet potatoes (peeled and diced into 3/4-inch 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 (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat the oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping halfway to ensure even browning.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Add the chili powder, cumin, and chopped red onion. Cook until the onion softens.
- Stir in black beans and corn; heat through.
- Serve by dividing potatoes among bowls and topping with the meat mixture, cheese, cherry tomatoes, avocado, and cilantro.
- Enjoy warm with lime wedges and sour cream.
Notes
For extra flavor, add jalapeños or your favorite hot sauce. Sweet potatoes can be used instead of russet potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: loaded potato, taco bowl, comfort food, weeknight meal, Mexican cuisine
