Introduction

This Loaded Potato Taco Bowl is a hearty and flavorful meal that combines crispy roasted potatoes with a zesty seasoned meat and veggie mix. It’s an easy, satisfying dish perfect for a weeknight dinner that everyone will enjoy.

A white bowl filled with four main layers arranged neatly: the bottom layer has golden roasted potato chunks with a crispy texture, followed by a layer of dark brown chili ground meat mixed with kidney beans, next a layer of fresh red diced tomatoes with bits of purple onion and green onion, topped with bright yellow shredded cheddar cheese and a dollop of white sour cream sprinkled with chopped green herbs. Small pieces of smashed green avocado are placed on the side, all on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer, making sure they are not crowded. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 2: Roast the potatoes for 30–35 minutes, flipping them at the 15-minute mark with a spatula to ensure even browning. They should be golden brown and crispy on the edges when done.
Step 3: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7–8 minutes, breaking it up with a wooden spoon until fully browned and no pink remains. Drain excess fat if using fattier beef.
Step 4: Stir in chili powder, cumin, and chopped red onion. Cook for 5 minutes until the onion softens and becomes translucent, stirring occasionally.
Step 5: Add the black beans and corn to the meat mixture. Cook for another 3–4 minutes until heated through. Taste and adjust seasoning if needed.
Step 6: Divide the crispy roasted potatoes into four bowls, about 1 cup per bowl. Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3–4 tablespoons of shredded cheddar cheese over each bowl and let it sit for 30 seconds to melt.
Step 7: Add cherry tomatoes, diced avocado, and chopped cilantro on top. Serve with lime wedges and a dollop of sour cream on the side.

Tips & Variations

For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
Substitute ground turkey for ground beef to reduce fat content.
Add a dash of hot sauce or sliced jalapeños if you like more heat.
Use pepper jack cheese instead of cheddar for a spicy twist.
Try topping with pickled red onions or sliced radishes for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To keep the potatoes crispy, avoid reheating them with the toppings; add fresh avocado and cilantro after warming.

How to Serve

A white bowl sits on a white marbled surface, filled with a colorful layered dish. The bottom layer is golden roasted potato chunks spread evenly around the bowl. On one side, there is a thick layer of cooked ground meat mixed with dark red beans, dark brown and textured. Next to that, there is a bright red and fresh diced tomato salsa mixed with green taco onion pieces. On the other side, there is some light green smashed avocado chunks. In the center, a generous pile of bright yellow shredded cheddar cheese is topped with a dollop of smooth white sour cream garnished with small pieces of fresh green cilantro. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the meat and add extra black beans or cooked lentils for protein. You can also add sautéed mushrooms or plant-based meat alternatives for a similar texture.

Can I prepare this recipe ahead of time?

You can roast the potatoes and cook the meat mixture ahead, then store them separately in the fridge. Assemble and add fresh toppings just before serving to maintain texture and flavor.