Description
A hearty Loaded Mexican Taco Bowl with seasoned potatoes, protein, and fresh toppings.
Ingredients
Scale
- 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
- 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
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat the 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 25-30 minutes or until golden and crispy.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Cook until the onion is soft.
- Stir in black beans and corn, cooking until heated through.
- Assemble the bowls by adding roasted potatoes, meat mixture, shredded cheese, cherry tomatoes, avocado, and cilantro.
- Serve with lime wedges and sour cream on the side.
Notes
- Feel free to substitute ground turkey with ground chicken or beef.
- Add more vegetables like bell peppers for extra nutrition.
- Adjust seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Loaded Mexican Taco Bowl