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Loaded Potato Taco Bowl

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A delicious and satisfying meal combining crispy roasted potatoes with seasoned ground meat, beans, corn, and fresh toppings.

Ingredients

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  • 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

  1. 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.
  2. Bake the potatoes for 30-35 minutes, flipping halfway to ensure even browning.
  3. 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.
  4. Stir in black beans and corn; heat through.
  5. Serve by dividing potatoes among bowls and topping with the meat mixture, cheese, cherry tomatoes, avocado, and cilantro.
  6. 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

Keywords: loaded potato, taco bowl, comfort food, weeknight meal, Mexican cuisine

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