Description
This Loaded Potato Taco Bowl is a hearty and flavorful meal combining crispy roasted potatoes with a spicy ground meat and bean mixture, topped with fresh veggies, cheese, and a dollop of sour cream. Perfect for a comforting dinner with a Tex-Mex twist.
Ingredients
Scale
Roasted 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
- Salt and black pepper to taste
Meat and Bean Mixture
- 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)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake potatoes: Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time to ensure even cooking.
- Cook the meat: Meanwhile, heat a large skillet over medium heat and cook the ground beef or turkey until browned. Drain any excess fat to keep the dish from becoming greasy.
- Add spices and onion: Add chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for another 5 minutes or until the onion becomes soft and translucent, allowing the flavors to meld.
- Mix beans and corn: Stir in the black beans and corn kernels, cooking for an additional 3-4 minutes until everything is heated through. Taste and adjust seasonings as needed.
- Assemble taco bowls: Divide the roasted potatoes into serving bowls. Top each bowl generously with the cooked meat and bean mixture.
- Add toppings: Sprinkle shredded cheddar cheese over the top, then add cherry tomatoes, diced avocado, and fresh cilantro to each bowl for a fresh and colorful finish.
- Serve: Serve the taco bowls with lime wedges on the side and a dollop of sour cream on top for added creaminess and tang.
Notes
- You can swap ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, replace meat with extra beans or a plant-based meat substitute.
- Use fresh or frozen corn based on availability; just thaw frozen corn before using.
- Add jalapeños or hot sauce if you prefer extra heat.
- Leftover taco bowls can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
