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Loaded Potato Taco Bowl Recipe

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★★★★★

4.5 from 105 reviews

This Loaded Potato Taco Bowl features crispy roasted russet potatoes topped with seasoned ground beef or turkey, black beans, corn, melted cheddar cheese, fresh avocado, cherry tomatoes, and cilantro. It’s a protein-packed, flavorful dish that balances bold Mexican-inspired spices with satisfying textures perfect for a hearty dinner or meal prep.

Ingredients

Scale

Potatoes

  • 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

Meat and Seasoning

  • 1 pound ground beef or turkey (93/7 lean turkey recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Additional Ingredients

  • 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

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced russet potatoes on a large baking sheet (minimum 13×18 inches) in a single layer without crowding. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Bake for 30-35 minutes, flipping potatoes at the 15-minute mark to ensure even browning until golden and crispy on the edges.
  2. Cook the Meat: While 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 (93/7), minimal fat draining is needed; for fattier beef, carefully spoon out excess fat.
  3. Add Seasonings and Onion: Stir chili powder, cumin, and chopped red onion into the cooked meat. Continue cooking for 5 minutes until the onion softens and becomes translucent, allowing flavors to meld.
  4. Incorporate Beans and Corn: Add drained black beans and corn kernels to the skillet. Cook together for 3-4 minutes until heated through. Taste and adjust seasonings as desired, adding extra salt or cumin if needed for bolder flavor.
  5. Assemble Taco Bowls: Divide the crispy roasted potatoes evenly among 4 bowls (approximately 1 cup per bowl). Top each with about ¾ cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheddar cheese on top and let it sit for 30 seconds to melt.
  6. Add Fresh Toppings and Serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve immediately with lime wedges and a dollop of sour cream on the side.

Notes

  • Store roasted potatoes and meat mixture separately in airtight containers in the refrigerator for up to 4 days to maintain freshness.
  • Keep fresh toppings like avocado, tomatoes, cilantro, and cheese in individual containers to preserve texture and prevent browning.
  • Reheat potatoes in a 400°F oven for 6-8 minutes to restore crispiness; avoid microwaving potatoes as it makes them soggy.
  • Reheat meat mixture in the microwave for 90 seconds to 2 minutes, stirring halfway through until hot.
  • For meal prep convenience, store shredded cheese separately and add it just before serving to ensure the best melted texture.
  • Sweet potatoes can be substituted for russet potatoes, but note they won’t get as crispy and have a different texture.
  • To make a vegetarian version, substitute meat with extra black beans or other beans for protein.

Keywords: Loaded Potato Taco Bowl, crispy potatoes, ground beef taco bowl, ground turkey taco bowl, Mexican-inspired dinner, high protein meal, taco bowl recipe, easy dinner recipe, meal prep recipe

Find it online: https://cheframi.com/loaded-potato-taco-bowl-recipe-2/