Print

Loaded Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This Loaded Potato Taco Bowl combines crispy roasted russet potatoes with a seasoned ground beef or turkey mixture, black beans, corn, and fresh toppings like avocado, cherry tomatoes, and cilantro. Topped with melted cheddar cheese and served with lime wedges and sour cream, this dish offers a hearty, flavorful, and satisfying meal perfect for dinner or meal prep.

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

Vegetables & Beans

  • 15 ounces black beans (1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced

Toppings & Garnish

  • 1 cup shredded cheddar cheese
  • 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 in a single layer on a large baking sheet (at least 13×18 inches) without crowding. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes. Toss well to coat evenly.
  2. Roast Potatoes: Bake the potatoes for 30-35 minutes, flipping halfway through at the 15-minute mark with a spatula to ensure even browning. The potatoes should be golden and crispy on the edges when done.
  3. Cook Meat Mixture: While the potatoes roast, 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. For lean turkey (93/7), draining is minimal; for beef with higher fat content (80/20), drain excess fat.
  4. Add Spices and Onion: To the cooked meat, add chili powder, cumin, and chopped red onion. Stir and cook for 5 minutes until the onion softens and becomes translucent.
  5. Add Beans and Corn: Stir in the drained black beans and corn kernels. Cook for another 3-4 minutes until everything is heated through. Taste and adjust seasoning if needed.
  6. Assemble Bowls: Divide the roasted potatoes evenly among 4 serving bowls, about 1 cup each. Top each bowl with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese over the meat and let it sit for about 30 seconds to melt.
  7. Add Fresh Toppings: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped fresh cilantro.
  8. Serve: Serve the taco bowls with lime wedges and a dollop of sour cream on the side for added flavor.

Notes

  • For extra crispiness on potatoes, spread them out well on the baking sheet without overcrowding.
  • Use lean ground turkey (93/7) to minimize fat, but ground beef can be used for richer flavor.
  • You can substitute black beans with pinto or kidney beans if preferred.
  • Feel free to add jalapeños or hot sauce for a spicy kick.
  • Leftover taco bowls can be stored in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.

Keywords: loaded potato taco bowl, roasted potatoes, ground beef taco bowl, ground turkey taco bowl, easy Mexican dinner, loaded potato bowls, healthy taco bowl

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