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Loaded Potato Taco Bowl Recipe

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★★★★★

4.8 from 136 reviews

A hearty and flavorful Loaded Potato Taco Bowl featuring crispy roasted russet potatoes topped with a spiced ground beef or turkey mixture, black beans, corn, cheddar cheese, fresh cherry tomatoes, avocado, and cilantro, finished with lime wedges and sour cream for a delicious Tex-Mex inspired meal.

Ingredients

Scale

Potatoes and Seasonings

  • 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 Veggie Mixture

  • 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)

Toppings

  • 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

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes evenly on a large baking sheet in a single layer without crowding. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over them. Toss to coat the potatoes evenly with the seasoning and oil.
  2. Bake Potatoes: Place the baking sheet in the oven and bake the potatoes for 30 to 35 minutes. At the 15-minute mark, flip the potatoes using a spatula to ensure they brown evenly. Bake until they are golden brown and crispy on the edges.
  3. Cook Meat: While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until fully browned and no pink remains. For lean turkey (93/7), minimal draining is needed; for fattier beef (80/20), spoon out excess fat.
  4. Add Spices and Onion: Stir in the chili powder, cumin, and chopped red onion with the cooked meat. Continue cooking for 5 minutes until the onion softens and becomes translucent, allowing the flavors to meld.
  5. Add Beans and Corn: Add the drained black beans and corn kernels to the skillet. Cook the mixture for 3 to 4 minutes until everything is heated through. Taste and adjust seasoning as needed.
  6. Assemble Bowls: Divide the crispy roasted potatoes among 4 serving bowls, approximately 1 cup each. Top each bowl with about 3/4 cup of the meat mixture. Immediately sprinkle 3 to 4 tablespoons of shredded cheddar cheese over the hot meat and allow it to sit for about 30 seconds to melt.
  7. Add Fresh Toppings and Serve: Top each bowl with halved cherry tomatoes, diced avocado, and fresh chopped cilantro. Serve with lime wedges on the side and a dollop of sour cream for added creaminess and zest.

Notes

  • Use medium russet potatoes for best roasting results, as they crisp nicely on the outside while remaining fluffy inside.
  • To make this dish vegetarian, substitute the ground meat with extra beans, lentils, or plant-based meat alternatives.
  • Adjust spices like chili powder and cumin to your preferred heat level and flavor profile.
  • Fresh lime juice squeezed over the bowl before eating adds a bright, refreshing acidity.
  • Sour cream can be replaced with Greek yogurt for a healthier topping option.
  • Leftover bowls can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Loaded Potato Taco Bowl, roasted potatoes, ground beef taco bowl, Tex-Mex bowl, black beans, corn, avocado, cheddar cheese

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