Description
A hearty and flavorful Loaded Potato Taco Bowl that combines crispy potatoes, seasoned meat, beans, and fresh toppings.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced into 3/4-inch 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 (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans (1 can), drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and 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 bake for 25-30 minutes until crispy.
- In a skillet, cook the ground beef or turkey with chili powder, cumin, and chopped red onion until fully cooked.
- Stir in the black beans and corn; cook until heated through.
- Assemble the bowls with a base of crispy potatoes, topped with the meat mixture, cheese, tomatoes, avocado, and cilantro.
- Serve with lime wedges and sour cream on the side.
Notes
- Adjust spices to your taste.
- For a vegetarian option, replace meat with additional beans or lentils.
- This dish is great for meal prep; store components separately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Loaded Potato Taco Bowl, Taco Bowl, Potato Bowl, Mexican Cuisine