Description
This Loaded Potato Taco Bowl combines crispy roasted potatoes with a flavorful spiced ground beef or turkey mixture, black beans, corn, cheddar cheese, and fresh toppings like avocado, cherry tomatoes, and cilantro. It’s a hearty, satisfying Tex-Mex inspired dish perfect for a comforting weeknight dinner.
Ingredients
Scale
Potatoes
- 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
Meat and Vegetables
- 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)
Toppings
- 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 and prepare potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer without crowding. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes. Toss everything together to coat the potatoes evenly.
- Roast potatoes: Bake the potatoes for 30-35 minutes, flipping them over at the 15-minute mark with a spatula to ensure even browning. The potatoes should become golden brown and crispy on the edges when done.
- Cook the meat: While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until fully browned and no pink remains. If using turkey (93/7 lean), minimal draining is necessary; if using beef (80/20), tilt the pan and spoon out excess fat.
- Add spices and onion: Stir in chili powder, cumin, and the chopped red onion into the cooked meat. Continue cooking for 5 minutes until the onion softens and becomes translucent, melding the flavors.
- Add beans and corn: Mix in the drained black beans and corn kernels. Cook for an additional 3-4 minutes until the mixture is heated through. Taste and adjust seasoning if needed.
- Assemble the bowls: Divide the crispy roasted potatoes evenly among 4 serving bowls, about 1 cup per bowl. Top each with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese over each serving and let it sit for about 30 seconds to melt.
- Add fresh toppings and serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side for added creaminess and brightness.
Notes
- For extra crispiness, make sure potatoes are spread out evenly and not crowded on the baking sheet.
- To make this dish vegetarian, swap the ground meat with plant-based crumbles or extra beans.
- Adjust the spice level by adding more chili powder or incorporating chopped jalapeños.
- Leftover components can be refrigerated separately and assembled fresh for best results.
- Use gluten-free seasoning blends to make this dish safe for gluten intolerant diets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Loaded Potato Taco Bowl, roasted potatoes, ground beef taco bowl, Tex-Mex recipe, easy weeknight dinner, loaded potato bowl
