Description
This Loaded Potato Taco Bowl is a hearty and flavorful dish combining roasted seasoned potatoes with a spiced ground meat and vegetable mixture. Topped with fresh cheddar cheese, cherry tomatoes, creamy avocado, and cilantro, it’s a satisfying meal perfect for a family dinner or casual gathering. Served with lime wedges and sour cream for extra zest and creaminess.
Ingredients
Scale
Potatoes and Seasoning
- 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 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
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 serving
Instructions
- Preheat and season potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the peeled and diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Roast potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping them halfway through the cooking time 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 until browned, breaking it apart with a spoon. Drain any excess fat from the skillet.
- Add spices and onion: Stir in chili powder, cumin, and the chopped red onion into the cooked meat. Cook for an additional 5 minutes, allowing the onions to soften and the spices to infuse the meat.
- Add beans and corn: Mix in the black beans and corn kernels, cooking for another 3-4 minutes until heated through. Stir occasionally to combine all flavors well.
- Assemble the bowls: Divide the roasted potatoes evenly into serving bowls. Top each bowl with a generous portion of the meat mixture.
- Add toppings: Sprinkle shredded cheddar cheese over the meat, then add halved cherry tomatoes, diced avocado, and chopped fresh cilantro.
- Serve: Serve the loaded potato taco bowls with lime wedges and a dollop of sour cream on the side for squeezing and garnishing. Enjoy while warm.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles or extra beans and vegetables.
- Adjust spice levels by adding cayenne pepper or hot sauce if desired.
- Russet potatoes are preferred for roasting due to their starchy texture but Yukon Gold can also be used.
- To prepare ahead, roast potatoes and cook meat mixture separately; reheat and assemble just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
