Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl combines crispy potatoes with a savory meat mixture and fresh toppings for a satisfying meal.
Equipment
- Pot
- Skillet
Ingredients
For the Potatoes
- 4 medium russet potatoes peeled and diced into ¾-inch 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 93/7 lean recommended
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion chopped
Add-Ins
- 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
- ¼ cup fresh cilantro loosely packed and chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden and crispy.
- While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey, red onion, chili powder, and cumin. Cook until the meat is browned and cooked through.
- Stir in the black beans and corn, cooking until heated through.
- To serve, layer the roasted potatoes in bowls and top with the meat mixture, shredded cheese, cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
You can customize toppings to your preference. Try adding jalapeños or different cheese types for variety.