Loaded Potato Taco Bowl
A delightful one-pot meal combining crispy roasted potatoes with savory meat and fresh toppings that the whole family will love.
Ingredients
For the 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
For the meat 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, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
For the 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
Preparation
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet in a single layer, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping halfway through until golden brown and crispy.
Cooking
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes until no pink remains.
- Mix in the chili powder, cumin, and chopped red onion. Cook for an additional 5 minutes until the onion is translucent.
- Stir in the black beans and corn, cooking for 3-4 minutes until everything is heated through. Adjust seasonings to taste.
Assembly
- Divide the crispy potatoes into 4 serving bowls (about 1 cup each). Top with 3/4 cup of the meat mixture and 3-4 tablespoons of shredded cheddar cheese. Let sit for 30 seconds to melt.
- Finish each bowl with cherry tomatoes, diced avocado, fresh cilantro, and serve with lime wedges and a dollop of sour cream.
Notes
Store leftovers in airtight containers. Potatoes are best eaten fresh but can be stored for up to 3 days. Reheat in the oven. Meat mixture lasts up to 4 days.