Name: Loaded Potato Taco Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 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; 1 pound ground beef or turkey (93/7 lean recommended); 1 teaspoon chili powder; 1 teaspoon cumin; 1 small red onion, chopped; 15 ounces black beans (1 can), drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 cup shredded cheddar cheese; 1 cup cherry tomatoes, halved; 1 medium avocado, diced; 1/4 cup fresh cilantro, loosely packed and chopped; Lime wedges for serving; Sour cream for topping

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Introduction

This Loaded Potato Taco Bowl combines crispy roasted potatoes with seasoned ground meat, black beans, and fresh toppings for a hearty, flavorful meal. It’s a vibrant dish perfect for weeknight dinners or casual gatherings that brings together comforting textures and bold Mexican-inspired flavors.

The dish shows a white round bowl filled with several layers. The bottom layer is golden brown roasted potato pieces with a crispy texture, spread all over the bowl. On top of one side, there is cooked minced meat, dark brown with a crumbly texture. Near the meat, there is a fresh mix of diced red tomatoes, finely chopped white onions, and slices of green jalapeño peppers. A dollop of white sour cream with a creamy texture sits in the middle. Thinly sliced green avocado fan out beside the sour cream. Finally, finely shredded yellow cheese and finely chopped green cilantro are sprinkled over the top. The bowl is placed on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 pound ground beef or turkey (93/7 lean recommended)
1 teaspoon chili powder
1 teaspoon cumin
1 small red onion, chopped
15 ounces black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1 medium avocado, diced
1/4 cup fresh cilantro, loosely packed and chopped
Lime wedges for serving
Sour cream for topping

Instructions

Step 1: Preheat your oven to 425°F (220°C). Spread the diced potatoes evenly on a large baking sheet, making sure they don’t overlap. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes to coat them thoroughly.
Step 2: Roast the potatoes in the oven for 30–35 minutes. At the 15-minute mark, flip them using a spatula to promote even browning. The potatoes should turn golden brown and crispy on the edges.
Step 3: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey, cooking and breaking it apart until fully browned with no pink remaining, about 7–8 minutes. For lean turkey, draining is minimal; for fattier beef, spoon out excess fat.
Step 4: Stir in chili powder, cumin, and the chopped red onion to the cooked meat. Cook for another 5 minutes until the onion softens and becomes translucent.
Step 5: Add black beans and corn to the skillet. Cook everything together for 3–4 minutes until heated through. Taste and adjust the seasoning if needed.
Step 6: Divide the crispy roasted potatoes into four bowls, about 1 cup per bowl. Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3–4 tablespoons of shredded cheddar cheese on top and let it sit for 30 seconds to melt.
Step 7: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve immediately with lime wedges and a dollop of sour cream.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the meat mixture.
Swap ground beef or turkey with shredded chicken or a plant-based alternative for variety.
Use sweet potatoes instead of russet for a naturally sweeter flavor and vibrant color.
To keep potatoes crispy, avoid overcrowding them on the baking sheet and flip halfway through baking.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted potatoes and meat mixture in a skillet or microwave until warmed through. Add fresh toppings like avocado and sour cream just before serving for the best texture and flavor.

How to Serve

A white bowl filled with a colorful layered dish is placed on a white marbled surface. The base layer consists of green leafy lettuce visible around the edges. On one side, there are chopped bright red cherry tomatoes and diced purple onions mixed with black beans. Next to it, a generous portion of cooked ground meat with small golden-brown potatoes is arranged. On top of the meat and potatoes, there is a heap of shredded yellow cheese. In the center, a dollop of white sour cream is placed, garnished with fresh green chopped herbs. A few lime wedges and half an avocado are blurred in the background, adding to the fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground meat with cooked lentils, crumbled tofu, or a plant-based meat alternative. Just season and cook it similarly to maintain the dish’s flavor.

How can I make the potatoes crispier?

Make sure the potatoes are spread out in a single layer without crowding, use a hot oven (425°F), and flip them halfway through roasting. Using a bit more oil can also help achieve a crispier texture.