Description
This Loaded Potato Taco Bowl combines hearty roasted russet potatoes with a flavorful spiced ground beef or turkey topping, black beans, corn, and fresh toppings like cheddar cheese, cherry tomatoes, avocado, and cilantro. Finished with lime wedges and a dollop of sour cream, this dish offers a satisfying blend of textures and southwestern-inspired flavors perfect for a casual family dinner or meal prep.
Ingredients
Scale
Potatoes
- 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 Veggie Mix
- 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 the potatoes. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping the potatoes halfway through to ensure even browning and crispiness.
- Cook the meat. While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef or turkey and cook it until fully browned, breaking it up as it cooks. Drain any excess fat once cooked.
- Add spices and onions. Stir in the chili powder, cumin, and chopped red onion with the browned meat. Cook for about 5 minutes, allowing the onions to soften and the spices to become fragrant.
- Incorporate beans and corn. Add the drained black beans and corn kernels to the meat mixture. Cook for an additional 3 to 4 minutes, stirring occasionally to combine and heat through.
- Assemble the bowls. Divide the roasted potatoes evenly among four bowls. Spoon the warm meat and veggie mixture on top of the potatoes.
- Add fresh toppings. Sprinkle shredded cheddar cheese over the hot mixture so it starts to melt. Top with halved cherry tomatoes, diced avocado, and chopped fresh cilantro for color and fresh flavor.
- Serve with accompaniments. Provide lime wedges on the side for squeezing over the bowl and add a dollop of sour cream for creaminess. Serve immediately and enjoy your loaded potato taco bowl!
Notes
- For a vegetarian version, substitute ground beef or turkey with plant-based crumbles or extra beans.
- You can prepare the roasted potatoes ahead of time and reheat when ready to serve.
- Use Greek yogurt instead of sour cream for a lighter topping option.
- Adjust the spice levels by adding more chili powder or some cayenne pepper if you prefer it spicier.
- Try adding jalapeños or hot sauce on the side for an extra kick.
