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Loaded Potato Taco Bowl Recipe

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★★★★

3.8 from 63 reviews

A hearty and flavorful Loaded Potato Taco Bowl featuring crispy roasted russet potatoes topped with seasoned ground beef or turkey, black beans, corn, melted cheddar cheese, and fresh vegetables like cherry tomatoes and avocado. This protein-packed dish brings together bold Mexican-inspired flavors with the comfort of roasted potatoes, perfect for a fulfilling 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 Seasoning

  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion chopped

Beans and Vegetables

  • 15 ounces black beans (1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/4 cup fresh cilantro loosely packed and chopped

Toppings and Garnish

  • 1 cup shredded cheddar cheese
  • Lime wedges for serving
  • Sour cream for topping

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the peeled and diced potatoes in a single layer on a large baking sheet (at least 13×18 inches) without overcrowding. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat evenly.
  2. Bake Potatoes: Place the baking sheet in the oven and roast the potatoes for 30-35 minutes, flipping them gently at the 15-minute mark to ensure even browning. The potatoes should become golden brown and crispy on the edges.
  3. Cook 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 with no pink remaining. Drain excess fat if using 80/20 beef.
  4. Season Meat and Add Onion: Stir in chili powder, cumin, and chopped red onion into the cooked meat. Continue cooking for about 5 minutes until the onion softens and becomes translucent.
  5. Add Beans and Corn: Mix in the drained black beans and corn kernels. Cook together for 3-4 minutes until everything is heated through. Taste and adjust seasoning if necessary.
  6. Assemble Taco 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 on top and allow it to melt for about 30 seconds.
  7. Add Fresh Toppings and Serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream on the side for extra flavor.

Notes

  • Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days to maintain freshness.
  • Keep fresh toppings like tomatoes, avocado, and cilantro stored separately in their own containers.
  • Reheat potatoes in the oven at 400°F for 6-8 minutes to bring back their crispy texture.
  • Reheat the meat mixture in the microwave for 90 seconds to 2 minutes until heated through.
  • For meal prep, store cheese separately and add just before serving to prevent it from melting prematurely.
  • Substitute sweet potatoes for russet potatoes for a different flavor and nutrition profile.
  • Make a vegetarian version by omitting meat and adding extra beans instead.

Keywords: loaded potato taco bowl, roasted potatoes, ground beef taco bowl, ground turkey taco bowl, Mexican-inspired dinner, protein-packed bowl, black beans, corn, cheddar cheese, avocado, cilantro, easy weeknight meal

Find it online: https://epicrecipebox.com/loaded-potato-taco-bowl-recipe/