why make this recipe
Loaded Potato Taco Bowl is a fun and hearty meal that combines the best of comfort food with a touch of Mexican flavor. It’s perfect for busy weeknights or casual gatherings with family and friends. Packed with crispy potatoes, flavorful meat, and fresh toppings, this dish satisfies your hunger while being easy to prepare. Plus, you can customize it with your favorite toppings!
how to make Loaded Potato Taco Bowl
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)
Directions:
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Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (minimum size 13×18 inches) 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.
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Bake potatoes for 30-35 minutes, flipping them at the 15-minute mark with a spatula. They should be golden brown and crispy on the edges.
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While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until browned with no pink remaining. If using 93/7 turkey, minimal draining is needed. For 80/20 beef, tilt the pan and spoon out excess fat.
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Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
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Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
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Divide crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl). Top each with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar per bowl and let sit for 30 seconds to melt.
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Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
how to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm. Let everyone customize their own bowls with additional toppings such as extra cheese, salsa, or jalapeños. This makes for a fun and interactive meal!
how to store Loaded Potato Taco Bowl
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or in a skillet on the stovetop until warmed through.
tips to make Loaded Potato Taco Bowl
- For added flavor, marinate the ground beef or turkey in spices for a few hours before cooking.
- Use sweet potatoes instead of russet potatoes for a healthier twist.
- Feel free to add vegetables like bell peppers or zucchini to the meat mixture for extra nutrition.
variation
You can swap the ground beef or turkey for shredded chicken or even a meat alternative for a vegetarian option. Additionally, change up the cheese by using pepper jack for a little spice!
FAQs
Can I use frozen potatoes instead of fresh?
Yes, frozen potatoes can be used. Just ensure they are fully cooked according to package instructions before assembling your taco bowl.
How can I make this dish gluten-free?
All the ingredients listed are gluten-free. Just be sure to check any canned items for hidden gluten.
Can I make this recipe ahead of time?
Absolutely! You can prepare the potatoes and meat mixture ahead of time and assemble the bowls when you’re ready to serve. Just store everything separately in the fridge.
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat oven to 425°F (220°C). Spread 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 potatoes for 30-35 minutes, flipping them at the 15-minute mark. They should be golden brown and crispy on the edges.
- While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up until browned and no pink remains. Drain excess fat if necessary.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir and cook for 5 minutes until the onion softens.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- Divide crispy potatoes among 4 serving bowls. Top each with meat mixture and sprinkle with cheddar cheese. Let sit for 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.