Introduction

The Loaded Potato Taco Bowl is a satisfying and flavorful meal that combines crispy roasted potatoes with seasoned ground meat, black beans, corn, melted cheddar cheese, and fresh toppings. It’s a perfect protein-packed dinner that feels indulgent but is surprisingly healthy and easy to make.

A white bowl holds a layered dish starting with golden-brown roasted potato chunks at the bottom, lightly crispy and textured. On top of the potatoes is a layer of dark brown minced meat mixed with kidney beans, giving a rich and hearty look. Next to the meat are fresh and chunky red and green salsa pieces, bright and moist. There is a portion of mashed, light green avocado on one side. Over the meat and potatoes is a generous layer of shredded bright orange cheddar cheese. In the very center on top is a dollop of white sour cream sprinkled with chopped green herbs. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium russet potatoes, peeled and diced into ¾-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
1 can (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 avocado, diced
¼ cup fresh cilantro, loosely packed and chopped
Lime wedges for serving
Sour cream for topping

Instructions

Step 1: Preheat your oven to 425°F. Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer without crowding them. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything together until every piece is coated. Bake for 30-35 minutes, flipping at the 15-minute mark with a spatula to ensure even browning. The potatoes are done when golden brown and crispy on the edges.
Step 2: While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook for 7-8 minutes until completely browned with no pink remaining. For lean turkey, minimal fat will need draining; for regular ground beef, carefully spoon out excess fat.
Step 3: Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent, which brings out deep flavors.
Step 4: Stir in the black beans and corn, cooking for another 3-4 minutes until everything is heated through. Taste and adjust seasonings as needed, adding extra salt or cumin if desired.
Step 5: Divide the crispy roasted potatoes among 4 serving bowls (about 1 cup per bowl). Top each bowl with approximately ¾ cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese over the top and let it sit for 30 seconds to melt. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Tips & Variations

For a different texture, try using sweet potatoes instead of russet potatoes, though they won’t be quite as crispy.
Swap ground beef or turkey for seasoned ground chicken or extra beans to make a vegetarian version.
To keep the avocado fresh and prevent browning, add it just before serving.
Use high-quality smoked paprika, such as Spanish smoked paprika, for the best flavor.
Store cheese separately if preparing meals ahead to maintain the best melted texture when reheated.

Storage

Store roasted potatoes and the meat mixture in separate airtight containers in the refrigerator for up to 4 days. Keep fresh toppings like avocado, tomatoes, cilantro, and cheese in individual small containers to retain freshness. Reheat potatoes in a 400°F oven for 6-8 minutes to restore their crispy texture. The meat mixture reheats well in the microwave for 90 seconds to 2 minutes, stirring halfway through until steaming hot.

How to Serve

A white bowl filled with a layered dish starting with golden roasted potato chunks at the bottom, topped with a generous layer of dark brown cooked ground meat mixed with red beans. On one side, bright red diced tomatoes mixed with small pieces of purple onion and green herbs form a fresh salsa layer. Next to it is a chunky light green avocado layer. Bright yellow shredded cheddar cheese is sprinkled in the middle, crowned by a dollop of smooth white sour cream with green chopped herbs scattered on top. The bowl sits on a white marbled surface with blurred greenery in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used, but they have a different texture and won’t get as crispy as russet potatoes. They add a sweeter flavor and softer bite to the bowl.

Is this recipe suitable for meal prep?

Absolutely. This recipe works great for meal prep. Store components separately and assemble bowls when ready to eat. Keeping toppings fresh and cheese separate ensures the best flavor and texture throughout the week.