Loaded Potato Taco Bowl Recipe

Introduction

The Loaded Potato Taco Bowl is a comforting and flavorful dish that combines crispy roasted potatoes with a spicy meat and bean mixture. Topped with fresh veggies and creamy avocado, it’s a satisfying meal perfect for any night of the week.

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

1. 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.
2. 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.
3. Step 3: Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
4. 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.
5. Step 5: Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
6. 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.
7. Step 7: Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
8. Step 8: Serve with lime wedges and a dollop of sour cream on top.

Tips & Variations

• For a vegetarian option, replace the meat with extra black beans or crumbled tofu seasoned with the same spices.
• Swap cheddar cheese for pepper jack if you prefer a bit of heat.
• Use sweet potatoes instead of russet potatoes for a slightly sweeter flavor and extra nutrients.
• To save time, use pre-cooked or leftover roasted potatoes.

Storage

Store any leftover taco bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh avocado and cherry tomatoes after reheating to keep them bright and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and canned goods. Always check labels to be sure.

Can I prepare any parts of this recipe in advance?

Absolutely! You can roast the potatoes and cook the meat mixture ahead of time. Store them separately in the refrigerator and assemble just before serving for the best texture.

Loaded Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

Loaded Potato Taco Bowl is a delicious, hearty fusion dish combining crispy roasted potatoes with a flavorful, spiced ground meat and vegetable mixture. Topped with fresh avocado, cheddar cheese, cherry tomatoes, and a dollop of sour cream, this recipe offers a satisfying twist on traditional taco flavors served in a comforting potato base, perfect for a family dinner or casual gathering.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

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 & Garnishes

• 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 thoroughly to coat the potatoes evenly for a flavorful roast.
2. Bake potatoes: Place the baking sheet with seasoned potatoes in the oven and bake for 25-30 minutes until they turn crispy and golden brown. Remember to flip the potatoes halfway through cooking to ensure even roasting on all sides.
3. Cook the meat: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart during cooking. Drain any excess fat to keep the dish leaner.
4. Add spices and onions: To the browned meat, add chili powder, cumin, and chopped red onion. Stir and continue cooking for 5 minutes until the onion softens and becomes translucent, allowing the flavors to meld.
5. Incorporate beans and corn: Stir in the drained black beans and corn kernels. Cook for an additional 3-4 minutes, heating everything through and blending the ingredients well. Taste and adjust seasonings as desired.
6. Assemble the bowls: Divide the crispy roasted potatoes evenly into serving bowls. Generously top each portion with the warm meat and vegetable mixture to create the base of the taco bowl.
7. Add toppings: Sprinkle shredded cheddar cheese over the meat and potatoes. Then, add halved cherry tomatoes, diced avocado, and chopped fresh cilantro to each bowl to bring freshness and color.
8. Serve: Garnish each bowl with lime wedges and a dollop of sour cream on top for added creaminess and zest. Serve immediately for the best flavor and texture.

Notes

• You can substitute ground beef with turkey or chicken for a leaner option.
• For a vegetarian version, omit the meat and add more beans or a meat substitute.
• Use sweet potatoes instead of russet potatoes for a different flavor and added nutrients.
• Adjust spices according to your heat preference; add some cayenne if you like it spicy.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

Keywords: Loaded Potato Taco Bowl, roasted potatoes, ground beef, black beans, taco bowl, easy dinner, Mexican-inspired