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
Scale
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
