Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl combines hearty potatoes, seasoned meat, and fresh toppings for a delicious meal.
Equipment
- Pot
- Skillet
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 Meat Mixture
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
For the Toppings
- 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
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them on a baking sheet.
- Bake the potatoes for about 30 minutes or until golden and crispy, stirring halfway through.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Add chili powder, cumin, and chopped red onion. Cook until the onion is soft.
- In a large bowl, combine the cooked meat mixture with black beans, corn, and half of the cheese. Mix well.
- To serve, layer the baked potatoes in bowls, top with the meat mixture, cherry tomatoes, avocado, cilantro, and remaining cheese. Add lime wedges and sour cream on the side.
Notes
You can customize the toppings based on your preferences. Add jalapeños for spice or substitute with different proteins.