Loaded Potato Taco Bowl Recipe
Introduction
This Loaded Potato Taco Bowl is a filling and flavorful meal that combines crispy roasted potatoes with a spiced meat and veggie mix. It’s easy to prepare and perfect for a weeknight dinner that feels special. Fresh toppings and a squeeze of lime bring everything together beautifully.
Ingredients
- 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
- 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)
- 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
- Step 1: Preheat your oven to 425°F (220°C). Spread the 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.
- Step 2: Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
- Step 3: Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Step 4: Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Step 5: Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
- Step 6: To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Step 7: Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Step 8: Serve with lime wedges and a dollop of sour cream on top.
Tips & Variations
- Use ground turkey for a leaner option or swap in ground chicken for a different flavor.
- Add sliced jalapeños or a dash of hot sauce if you prefer more heat.
- For a vegetarian version, replace meat with extra beans or cooked lentils.
- Try swapping cheddar cheese for pepper jack or a Mexican blend for extra spice.
Storage
Store leftover potato taco bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to keep the potatoes crispy. Add fresh toppings like avocado and cilantro after reheating for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare parts of this dish ahead of time?
Yes, you can roast the potatoes and cook the meat mixture in advance, then store them separately in the fridge. Assemble just before serving to keep the toppings fresh.
What can I use instead of russet potatoes?
You can use sweet potatoes for a slightly sweeter flavor and different texture. Just adjust baking time as needed since sweet potatoes may cook faster.
Print
Loaded Potato Taco Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Loaded Potato Taco Bowl combines crispy oven-roasted seasoned potatoes with a flavorful spiced ground beef or turkey mixture, black beans, corn, and fresh toppings like avocado, cherry tomatoes, and cheddar cheese. Perfect for a hearty, customizable meal that’s bursting with Tex-Mex flavors and easy to prepare.
Ingredients
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 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 (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 Season Potatoes: Preheat your oven to 425°F (220°C). Spread the 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.
- Bake Potatoes: Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time to ensure even roasting.
- Cook Meat: Meanwhile, heat a large skillet over medium heat and cook the ground beef or turkey until browned. Drain any excess fat from the skillet.
- Add Spices and Onion: Add chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for another 5 minutes until the onion becomes soft and translucent, allowing the spices to infuse.
- Add Beans and Corn: Stir in the black beans and corn, cooking for an additional 3-4 minutes until the mixture is heated through. Taste and adjust seasonings if necessary.
- Assemble Taco Bowls: Divide the roasted potatoes into serving bowls. Spoon the warmed meat and vegetable mixture generously over the potatoes.
- Add Cheese and Fresh Toppings: Sprinkle shredded cheddar cheese over each bowl, then add halved cherry tomatoes, diced avocado, and fresh chopped cilantro for contrast in texture and flavor.
- Serve: Serve each bowl with lime wedges and a dollop of sour cream on top to add a zesty and creamy finish to the dish.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make this recipe vegetarian, replace the meat with extra beans or a meat substitute of your choice.
- Use sweet potatoes instead of russet potatoes for a sweeter flavor and added nutrients.
- Feel free to add jalapeños or hot sauce if you prefer a spicier dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: potato taco bowl, loaded potato bowl, Tex-Mex recipe, ground beef taco bowl, healthy taco bowl, roasted potatoes, weeknight dinner
