Description
This Easy Loaded Potato Taco Bowl features crispy roasted potatoes topped with seasoned ground meat, black beans, corn, melted cheddar cheese, and fresh vegetables. A protein-packed and delicious meal combining American and Mexican flavors, perfect for a hearty dinner.
Ingredients
Potatoes
- 4 medium russet potatoes, peeled and diced into 3/4-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 recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
Additional Toppings and Garnishes
- 15 ounces black beans (1 can), drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Prepare and roast potatoes: Preheat the oven to 425°F (220°C). Spread the diced potatoes in a single layer on a large baking sheet (13×18 inches minimum) without overcrowding. 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 brown and crispy on the edges.
- Cook the meat: While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking up with a wooden spoon until fully browned and no pink remains. For 93/7 turkey, draining is minimal; for 80/20 beef, spoon out excess fat.
- Season meat and sauté onion: Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until onions soften and become translucent.
- Add beans and corn: Stir in black beans and corn kernels. Cook another 3-4 minutes until heated through. Adjust seasoning to taste.
- Assemble the taco bowls: Divide the crispy roasted potatoes evenly among 4 bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons shredded cheddar cheese on top and let sit for 30 seconds to melt.
- Add fresh toppings and serve: Top each bowl with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream on the side for extra flavor.
Notes
- Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days.
- Keep fresh toppings in individual containers to maintain freshness.
- Reheat potatoes in the oven at 400°F for 6-8 minutes to retain crispiness.
- Reheat the meat mixture in the microwave for 90 seconds to 2 minutes as needed.
- For meal prep, store cheese separately and add just before serving to prevent clumping.
- Sweet potatoes can be substituted for russet potatoes for a variation.
- To make vegetarian, replace meat with additional black beans or a plant-based meat substitute.
