Introduction

Loaded Potato Taco Bowls are a delicious and satisfying meal that combines crispy roasted potatoes with flavorful seasoned meat and fresh toppings. This easy recipe is perfect for a quick weeknight dinner or meal prep, offering a comforting twist on classic taco flavors.

A white bowl filled with layers of colorful food arranged in sections. Starting from the top, there are chunky green pieces of avocado sprinkled with red seasoning, to the right a mix of cooked ground meat with black beans, below it bright yellow corn with bits of green parsley, next to it halved red cherry tomatoes with green herbs, then golden brown roasted baby potatoes, thin slices of red onion, and golden roasted potato slices. In the center, there is a mound of shredded orange cheddar cheese topped with a dollop of white sour cream and chopped green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
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

Step 1: 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 to coat the potatoes evenly.
Step 2: Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
Step 3: Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
Step 4: Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
Step 5: Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Step 6: To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
Step 7: Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
Step 8: Serve with lime wedges and a dollop of sour cream on top.

Tips & Variations

Use sweet potatoes instead of russet potatoes for a different flavor profile.
Make it vegetarian by substituting ground meat with extra beans or tofu.
Add sliced jalapeños or hot sauce to the meat mixture for a spicy kick.
Prepare ingredients separately for easy meal prep and combine just before serving.
Customize with your favorite taco toppings like sliced olives or diced red bell peppers.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and meat mixture in a skillet or microwave until warm, then add fresh toppings before serving. Avoid sour cream until serving to keep it fresh.

How to Serve

A white bowl filled with layers of different colorful foods arranged in sections on a bed of green lettuce. The layers include golden roasted baby potato halves at the bottom left, crispy round golden potatoes next to them, thin slices of purple onion above the roasted potatoes, diced creamy avocado seasoned lightly near the top center, a generous pile of shredded bright orange cheddar cheese in the center topped with a dollop of smooth white sour cream sprinkled with fresh green chopped herbs. To the right, there is a rich brown mixture of cooked ground meat with black beans, surrounded by bright yellow corn kernels and chopped juicy red tomatoes. A slice of green lime rests on the top left side. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Loaded Potato Taco Bowl vegetarian?

Yes, you can easily make this dish vegetarian by replacing the ground meat with additional black beans, tofu, or your favorite plant-based protein.

How can I adjust the spice level of the recipe?

Adjust the chili powder and cumin to your preferred taste. For more heat, add sliced jalapeños or hot sauce. To reduce spice, use milder chili powder or omit spicy toppings.

What alternative ingredients can I use for the potatoes?

You can use sweet potatoes instead of russet potatoes for a different flavor profile and additional nutrition. Other alternatives include using a mix of root vegetables such as parsnips or carrots, but keep in mind that cooking times may vary depending on the vegetable’s texture.