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A delicious plate of Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

A hearty and flavorful taco bowl featuring crispy roasted potatoes, seasoned ground meat, black beans, corn, and fresh toppings like avocado, tomatoes, and cilantro, all finished with melted cheddar cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes Peeled and diced into 3/4-inch pieces for even roasting.
  • 2 tbsp olive oil Used for roasting potatoes until golden and crispy.
  • 1 tsp garlic powder Adds an aromatic base to the roasted potatoes.
  • 1 tsp onion powder Enhances the savory flavor of the potatoes.
  • 1 tsp smoked paprika Provides a smoky depth and color to the roasted potatoes.
  • 1/2 tsp Salt Adjust to your preference for seasoning potatoes.
  • 1/4 tsp Black pepper Freshly ground black pepper for best flavor.
  • 1 pound ground beef or turkey 93/7 lean ground turkey or beef is recommended for less fat.
  • 1 tsp chili powder Adds classic taco flavor to the meat mixture.
  • 1 tsp cumin Essential for an authentic Tex-Mex taste in the meat.
  • 1 small red onion Finely chopped to soften and blend into the meat mixture.
  • 15 ounces black beans Ensure they are well drained and rinsed before adding.
  • 1 cup corn kernels Use fresh, canned, or frozen corn for convenience and sweetness.
  • 1 cup shredded cheddar cheese Sprinkle immediately over hot meat for best melt.
  • 1 cup cherry tomatoes Halved for easy eating and a burst of fresh flavor.
  • 1 medium avocado Diced and added fresh for creamy texture and healthy fats.
  • 1/4 cup fresh cilantro Loosely packed and chopped for garnish and fresh aroma.
  • 4 wedges Lime wedges For a fresh, zesty finish to each bowl.
  • 1/2 cup Sour cream Serve a dollop on top for a creamy contrast.

Equipment

  • Large Baking Sheet
  • Large 12-inch Skillet
  • Spatula
  • Wooden Spoon
  • Serving Bowls

Method
 

  1. Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (13x18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
  2. Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.
  3. While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until completely browned with no pink remaining. For 93/7 turkey, minimal draining needed. For 80/20 beef, tilt pan and spoon out excess fat.
  4. Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until onion softens and becomes translucent.
  5. Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
  6. Divide crispy potatoes among 4 serving bowls (about 1 cup potatoes per bowl). Top each with approximately 3/4 cup meat mixture. Immediately sprinkle 3-4 tablespoons shredded cheddar per bowl and let sit 30 seconds to melt.
  7. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

This versatile taco bowl is perfect for meal prep or a quick weeknight dinner. Feel free to customize toppings with your favorite salsa, hot sauce, or pickled jalapeños. Adjust spice levels to your preference.