Description
This Loaded Potato Taco Bowl is a hearty and flavorful meal combining crispy roasted russet potatoes with a savory spiced ground beef or turkey mixture, black beans, corn, and fresh toppings like cheddar cheese, avocado, and cherry tomatoes. Perfect for a comforting weeknight dinner with a Mexican-inspired twist.
Ingredients
Scale
Roasted 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 Mixture
- 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 & Garnishes
- 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
- Prepare and Roast Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle them evenly with olive oil, and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over them. Toss to ensure every piece is coated for maximum flavor and crispiness.
- Bake Potatoes: Place the baking sheet in the oven and bake the potatoes for 25 to 30 minutes, flipping them halfway through to promote even browning until they are crispy and golden brown on the outside and tender inside.
- Cook Ground Meat: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef or turkey and cook until fully browned, breaking it apart with a spatula. Once cooked, drain any excess fat to keep the dish light.
- Add Spices and Onion: To the browned meat, add the chili powder, cumin, and chopped red onion. Stir well and continue to cook for another 5 minutes until the onion is softened and translucent, allowing the spices to infuse the meat.
- Incorporate Beans and Corn: Stir in the drained black beans and corn kernels, cooking the mixture for an additional 3 to 4 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper if needed.
- Assemble Taco Bowls: Divide the roasted potatoes evenly into serving bowls as the base. Spoon the flavorful meat, bean, and corn mixture generously over the roasted potatoes.
- Add Fresh Toppings: Sprinkle shredded cheddar cheese on top of each bowl, followed by halved cherry tomatoes, diced avocado, and chopped fresh cilantro to add vibrant color and freshness.
- Serve and Garnish: Serve each bowl with lime wedges on the side for squeezing, and add a dollop of sour cream on top to balance the spicy and smoky flavors. Enjoy immediately.
Notes
- For a vegetarian version, substitute ground meat with plant-based crumbles or extra beans.
- If you prefer softer potatoes, reduce roasting time slightly or cover with foil during baking.
- Using fresh corn adds sweetness but canned or frozen corn works well too.
- Feel free to swap cheddar cheese for a dairy-free alternative if needed.
- Adding jalapeños or hot sauce can increase the spiciness to your liking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
