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Loaded Potato Taco Bowl Recipe

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★★★★★

4.7 from 124 reviews

This Loaded Potato Taco Bowl recipe combines crispy roasted potatoes with seasoned ground beef or turkey, black beans, corn, and fresh toppings for a flavorful and hearty meal. Perfect for a comforting weeknight dinner, this bowl features a balance of textures and savory Mexican-inspired spices.

Ingredients

Scale

Potatoes

  • 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

Meat and Seasonings

  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion chopped

Additional Ingredients

  • 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 and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer without overcrowding. Drizzle the olive oil over the potatoes, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything together to coat the potatoes evenly.
  2. Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 30-35 minutes. At the 15-minute mark, use a spatula to flip the potatoes to ensure they brown evenly. The potatoes should come out golden brown and crispy around the edges.
  3. Cook Meat: 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. If using 80/20 beef, drain excess fat by tilting the pan and spooning it out; for 93/7 turkey, this step is minimal.
  4. Add Spices and Onion: Stir in chili powder, cumin, and the chopped red onion into the cooked meat. Cook for an additional 5 minutes until the onion softens and becomes translucent.
  5. Combine Beans and Corn: Mix in the drained black beans and corn kernels. Cook for 3-4 minutes more until everything is heated through. Taste the mixture and adjust the seasonings if needed.
  6. Assemble the Taco Bowls: Divide the roasted crispy potatoes evenly between 4 serving bowls, approximately 1 cup per bowl. Spoon around 3/4 cup of the meat mixture on top of the potatoes in each bowl. Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese over the meat and let it sit for about 30 seconds so the cheese can melt slightly.
  7. Add Fresh Toppings: Top each bowl with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream on the side for extra flavor.

Notes

  • For a healthier option, use lean ground turkey as suggested.
  • You can customize the toppings by adding jalapeños or sliced olives.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the meat mixture.
  • Use fresh or frozen corn according to availability; if using frozen, thaw before adding.
  • Leftover meat and potatoes can be refrigerated and reheated for up to 3 days.

Keywords: Loaded Potato Taco Bowl, Taco Bowl, Roasted Potatoes, Ground Beef Recipe, Healthy Taco Bowl, Mexican-Inspired Dinner

Find it online: https://victoriablair.com/loaded-potato-taco-bowl-recipe/