Description

This Loaded Potato Taco Bowl combines crispy roasted potatoes, seasoned taco meat, and fresh, colorful toppings for a hearty and satisfying meal. It is a flavorful twist on taco night that is both comforting and customizable.

Ingredients

1 lb lean ground beef or ground turkey

4 medium russet potatoes, diced

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/2 cup shredded cheddar cheese

1/2 cup plain Greek yogurt or sour cream

1/4 cup fresh cilantro, chopped

1 avocado, diced

Juice of 1 lime

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the diced potatoes with olive oil, salt, and black pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, heat a skillet over medium heat and cook the ground beef or turkey until browned, breaking it apart as it cooks.
Stir in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook for 2–3 minutes until fragrant and well combined.
Warm the black beans and corn in a small saucepan or microwave until heated through.
Divide the roasted potatoes among bowls. Top with seasoned taco meat, black beans, and corn.
Add cherry tomatoes, red onion, shredded cheddar cheese, and diced avocado.
Finish each bowl with a dollop of Greek yogurt or sour cream, a squeeze of fresh lime juice, and chopped cilantro. Serve immediately.

Notes

Swap ground beef for ground chicken or add extra black beans and sautéed peppers for a vegetarian variation.

Add diced jalapeños or hot sauce for extra heat.

For a lower-carb option, replace half of the potatoes with cauliflower.

Store components separately in airtight containers in the refrigerator for up to 4 days.

Reheat potatoes and meat in the oven or skillet to maintain crispiness.

Ensure spices and toppings are certified gluten-free if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 85 mg