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Loaded Potato Taco Bowl Recipe

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★★★★★

4.5 from 144 reviews

This Loaded Potato Taco Bowl is a hearty and flavorful meal that combines crispy roasted russet potatoes with a savory spiced ground beef or turkey mixture, fresh vegetables, cheese, and creamy avocado toppings. Perfect for a quick dinner or meal prep, it’s a comforting fusion of classic taco flavors and wholesome ingredients, served as a satisfying bowl with fresh lime wedges and sour cream.

Ingredients

Scale

Potatoes

  • 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

Meat Mixture

  • 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)

Toppings

  • 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

  1. Preheat and Prepare Potatoes: 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.
  2. Bake Potatoes: 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 for even cooking.
  3. Cook Meat Mixture: Meanwhile, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up as it cooks. Drain any excess fat from the skillet.
  4. Add Spices and Onion: Add chili powder, cumin, and chopped red onion to the skillet with the meat. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
  5. Incorporate Beans and Corn: Mix in the black beans and corn kernels. Cook together for an additional 3-4 minutes, allowing the flavors to meld and the mixture to heat through. Taste and adjust seasoning as needed.
  6. Assemble Taco Bowls: Divide the crispy roasted potatoes into serving bowls. Generously top each bowl with the meat, bean, and corn mixture.
  7. Add Toppings: Sprinkle shredded cheddar cheese over each bowl, followed by halved cherry tomatoes, diced avocado, and fresh chopped cilantro.
  8. Serve: Serve the taco bowls with lime wedges on the side and a dollop of sour cream on top for added creaminess and flavor.

Notes

  • Feel free to use sweet potatoes instead of russet potatoes for a different flavor profile and added nutrition.
  • This dish can be made vegetarian by substituting the ground meat with extra black beans, pinto beans, or tofu.
  • For an added kick, include sliced jalapeños as a topping or mix some hot sauce into the meat mixture.
  • This recipe is excellent for meal prepping. Store the components separately and combine just before serving for best texture and freshness.
  • Experiment with your favorite taco toppings such as diced onions, olives, or different types of cheese for personalization.

Keywords: taco bowl, loaded potatoes, comfort food, quick dinner, flavorful recipe, easy meal prep, ground beef, black beans, roasted potatoes

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