Description
A delightful Loaded Potato Taco Bowl featuring crispy roasted potatoes, seasoned meat, black beans, and fresh toppings for a flavorful and satisfying meal.
Ingredients
Scale
- 4 medium-sized russet potatoes, peeled and diced
- 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 your oven to 425°F (220°C).
- Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with seasonings.
- Bake the potatoes for about 25-30 minutes until crispy and golden brown, turning halfway.
- Heat a skillet over medium heat and brown the ground beef or turkey.
- Stir in chili powder, cumin, and red onion, cooking for 5 minutes.
- Add the black beans and corn, cooking until heated through.
- Assemble taco bowls by placing roasted potatoes at the bottom and topping with meat mixture.
- Finish with cheese, tomatoes, avocado, and cilantro.
- Serve with lime wedges and sour cream.
Notes
Make-ahead tips: Prepare the roasted potatoes and meat mixture a day in advance. Consider using an air fryer for crispy potatoes in less oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Keywords: taco bowl, loaded potatoes, comfort food, weeknight dinner, Mexican cuisine