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Loaded Potato Taco Bowl Recipe

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★★★★★

4.5 from 69 reviews

Loaded Potato Taco Bowl is a hearty and flavorful meal combining crispy roasted potatoes with seasoned ground beef or turkey, black beans, corn, and fresh toppings like avocado, cherry tomatoes, and cilantro. This dish is perfect for a casual dinner that packs a punch with Southwestern spices and a mix of textures.

Ingredients

Scale

Roasted 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 Vegetable Mixture

  • 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)

Toppings

  • 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

  1. Preheat and Prepare Potatoes: Preheat the 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 garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
  2. Roast Potatoes: Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark using a spatula to ensure even browning. The potatoes should become golden brown and crispy on the edges.
  3. Cook Ground Meat: 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 and no pink remains. For 93/7 turkey, minimal draining is needed; for fattier beef, remove excess fat.
  4. Add Spices and Onion: Stir in chili powder, cumin, and chopped red onion to the cooked meat. Cook for another 5 minutes until the onions soften and become translucent.
  5. Add Beans and Corn: Mix in the black beans and corn, cooking for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
  6. Assemble Bowls: Divide roasted potatoes evenly among 4 serving bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of the meat mixture.
  7. Add Cheese and Melt: Sprinkle 3-4 tablespoons of shredded cheddar cheese on top of the meat in each bowl and let it sit for about 30 seconds to melt slightly.
  8. Add Fresh Toppings: Garnish each bowl with cherry tomatoes, diced avocado, and chopped fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

  • Use 93/7 lean ground turkey for a lower-fat option.
  • If using fattier ground beef, be sure to drain excess fat after browning.
  • Can substitute black beans and corn with other beans and vegetables as preferred.
  • For dairy-free version, omit cheese and sour cream or use plant-based alternatives.
  • Potatoes can be cut smaller or larger depending on desired crispiness and cooking time.
  • Leftovers keep well refrigerated for up to 3 days; reheat in skillet or microwave.

Keywords: Loaded Potato Taco Bowl, roasted potatoes, taco bowl, ground beef recipe, ground turkey recipe, Southwestern bowl, easy dinner, Tex-Mex, black beans and corn, cheesy taco bowl

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