Loaded Mexican Taco Bowl
This Loaded Mexican Taco Bowl is a hearty and flavorful dish packed with delicious ingredients.
Equipment
- Skillet
- Pot
Ingredients
For the Potatoes
- 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Filling
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- ΒΌ cup fresh cilantro, chopped
Instructions
- In a pot, boil the diced potatoes until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the ground beef or turkey, onion, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper. Cook until the meat is browned.
- Add black beans and corn to the skillet, mixing well. Cook for a few more minutes until heated through.
- Assemble the bowls by placing potatoes at the bottom, then topping with the meat mixture, cheese, cherry tomatoes, avocado, cilantro, and a squeeze of lime.
- Top with sour cream and serve immediately.
Notes
You can customize this bowl with your favorite toppings or add more vegetables.