Description
This Loaded Potato Taco Bowl features crispy roasted potatoes topped with seasoned ground meat, black beans, corn, melted cheddar cheese, and fresh vegetables like cherry tomatoes and avocado. It's a protein-packed, flavorful dinner option combining American and Mexican flavors, perfect for a satisfying and hearty meal.
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
Beans and Vegetables
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
Cheese and Toppings
- 1 cup shredded cheddar cheese
- Lime wedges for serving
- Sour cream for topping
Instructions
- Prepare and Roast Potatoes: Preheat your oven to 425°F (220°C). Place the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat all pieces evenly. Bake for 30-35 minutes, flipping once at the 15-minute mark to ensure even crispiness and a golden-brown color on the edges.
- Cook the Meat Mixture: While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until browned with no pink left. Drain excess fat if using fattier beef. Add the chili powder, cumin, and chopped red onion to the meat, stirring well. Cook for an additional 5 minutes until the onion softens and becomes translucent.
- Add Beans and Corn: Stir the rinsed black beans and corn kernels into the seasoned meat mixture. Cook for 3-4 minutes until everything is heated through. Taste and adjust seasoning if necessary.
- Assemble the Bowls: Divide the crispy roasted potatoes evenly among 4 serving bowls (about 1 cup each). Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheddar cheese over the top and allow it to melt for about 30 seconds.
- Add Fresh Toppings and Serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side for added creaminess and zest.
Notes
- Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days to maintain freshness.
- Keep fresh toppings like tomatoes, avocado, and cilantro stored separately in individual containers.
- Reheat roasted 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 until warm.
- For meal prep, store shredded cheese separately and add it just before serving to prevent sogginess.
- You can substitute sweet potatoes for russet potatoes for a different flavor and nutrition profile.
- Make this dish vegetarian by replacing the ground meat with extra black beans or another preferred meat substitute.
