Description
Loaded Potato Taco Bowls combine crispy oven-roasted seasoned potatoes with a savory ground beef or turkey mixture, black beans, and corn, all topped with fresh veggies, shredded cheddar cheese, avocado, cilantro, and a dollop of sour cream. This hearty, flavorful dish brings together classic taco flavors in a comforting bowl perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
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 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 (fresh, canned, or frozen)
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 topping
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to evenly coat the potatoes with the seasoning and oil.
- Roast Potatoes: Bake the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are crispy and golden brown on the outside and tender inside.
- Cook Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain off any excess fat from the pan.
- Add Seasonings and Onion: Stir in chili powder, cumin, and chopped red onion to the skillet with the cooked meat. Cook for another 5 minutes, until the onion softens and becomes translucent.
- Add Beans and Corn: Mix in the black beans and corn kernels. Cook for an additional 3-4 minutes until everything is heated through and well combined. Taste and adjust seasonings if needed.
- Assemble Taco Bowls: Divide the roasted potatoes evenly into serving bowls. Spoon the meat mixture generously over the potatoes.
- Add Toppings: Sprinkle shredded cheddar cheese on top of each bowl. Then add halved cherry tomatoes, diced avocado, and chopped fresh cilantro for freshness and color.
- Serve: Offer lime wedges on the side for squeezing over the bowls, and top each with a dollop of sour cream before serving for creaminess and tang.
Notes
- You can substitute ground turkey with ground chicken or a plant-based meat alternative if preferred.
- For extra crispy potatoes, soak the diced potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a dairy-free version, skip the cheddar cheese and sour cream or use vegan alternatives.
- Add a sprinkle of jalapeño slices or hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
