Name: Loaded Potato Taco Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-inspired
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

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Introduction

This Loaded Potato Taco Bowl combines crispy roasted potatoes with savory spiced meat, black beans, and fresh toppings for a hearty and flavorful meal. It’s an easy, satisfying dish perfect for lunch or dinner that brings together the best of comfort food and Tex-Mex flavors.

A white bowl filled with several colorful layers arranged in sections: at the base, there are golden roasted potato chunks, topped by a generous layer of dark brown cooked ground meat mixed with red kidney beans. On one side, there is a pile of bright green mashed avocado, next to it a mound of shredded yellow cheddar cheese, followed by a spoonful of white sour cream garnished with chopped green herbs in the center. Opposite to the avocado, there is a fresh mix of diced red tomatoes, purple onions, and green scallions. The bowl is placed on a white marbled surface with a blurred white bowl and greenery in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 425°F (220°C). Spread the diced potatoes in a single layer on a large baking sheet (at least 13×18 inches) without crowding. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 2: Roast the potatoes for 30-35 minutes, flipping them halfway through at 15 minutes using a spatula. They should become golden brown and crispy on the edges.
Step 3: While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until fully browned and no pink remains. For lean turkey, minimal draining is needed; for beef with more fat, spoon out the excess fat.
Step 4: Stir in chili powder, cumin, and chopped red onion with the meat. Cook for 5 minutes until the onion softens and becomes translucent.
Step 5: Add the black beans and corn to the skillet. Cook for another 3-4 minutes until heated through. Taste and adjust seasoning as needed.
Step 6: Divide the crispy roasted potatoes evenly among 4 bowls (about 1 cup per bowl). Top each bowl with approximately 3/4 cup of the meat mixture.
Step 7: Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese over the hot meat and potatoes, allowing it to melt slightly.
Step 8: Add halved cherry tomatoes, diced avocado, and chopped fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.

Tips & Variations

For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting, then drain and dry thoroughly.
Swap ground beef or turkey for seasoned grilled chicken or plant-based meat for a twist.
Add jalapeño slices or a dash of hot sauce for some heat.
Use pepper jack cheese instead of cheddar for a spicier finish.
Fresh corn adds the best flavor, but canned or frozen works well too—just drain or thaw first.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. Add fresh toppings like avocado and sour cream just before serving again for best texture and flavor.

How to Serve

A white bowl sits on a white marbled surface, filled with layers of food. The base layer is golden roasted potato chunks with a crispy texture, surrounding the edges. On top of the potatoes is a thick layer of dark brown cooked ground meat mixed with red kidney beans. One side of the bowl has bright green diced avocado, next to a sprinkle of shredded yellow cheddar cheese. At the center of the bowl sits a dollop of white sour cream, garnished with small pieces of green cilantro. At the back edge of the bowl, vibrant red diced tomatoes mixed with chopped green onions and red onions add a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the ground meat and increase the black beans and corn, or add seasoned tofu or a plant-based meat substitute to keep it hearty and flavorful.

How do I make the potatoes extra crispy?

Soak diced potatoes in cold water for at least 30 minutes to remove excess starch, then dry completely before roasting. Also, avoid overcrowding the baking sheet so the potatoes roast instead of steam.