why make this recipe
Loaded Potato Taco Bowl is a perfect mix of delicious flavors and textures. This dish combines crispy potatoes, savory seasoned meat, and fresh toppings, making it a satisfying meal for families and friends. It’s easy to prepare and can be customized to suit your taste, making it a great choice for busy weeknights or casual gatherings.
how to make Loaded Potato Taco Bowl
Ingredients:
- 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)
Directions:
- Preheat the oven to 425°F (220°C).
- Spread diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake potatoes for 30-35 minutes, flipping them halfway through using a spatula. They should be golden brown and crispy on the edges when done.
- While the potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until browned. If using 80/20 beef, pour out excess fat if needed.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir and cook for 5 minutes until the onion is soft and translucent.
- Stir in black beans and corn, cooking for another 3-4 minutes until everything is heated through. Taste and adjust seasonings to your liking.
- Divide the crispy potatoes among 4 serving bowls (about 1 cup per bowl). Top each with about 3/4 cup of the meat mixture. Let it sit for 30 seconds to let the cheese melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
how to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm, with different toppings like sliced jalapeños or extra cheese available. Offer lime wedges on the side to squeeze over the bowl for added flavor. This dish is great as a main meal and is perfect for sharing.
how to store Loaded Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best results, keep the potatoes separate from the meat mixture and toppings to maintain texture. You can reheat the leftovers in the microwave or oven before serving again.
tips to make Loaded Potato Taco Bowl
- Try using other types of potatoes, like sweet potatoes, for a different flavor.
- For a vegetarian version, replace the meat with seasoned tofu or additional beans.
- Adjust the spices to your liking; add more chili powder for extra heat or omit the smoked paprika if you prefer a milder taste.
variation
You can customize this dish by adding different vegetables such as bell peppers, zucchini, or even jalapeños. Feel free to switch out the cheese or use different beans like pinto or kidney beans for variety.
FAQs
Can I make Loaded Potato Taco Bowl ahead of time?
Yes, you can prepare the meat mixture and bake the potatoes ahead of time. Just assemble the bowls when you’re ready to serve.
What can I substitute for ground beef or turkey?
You can use shredded chicken, lentils, or any plant-based meat alternatives for a different taste.
Is Loaded Potato Taco Bowl gluten-free?
Yes, this recipe is gluten-free. Just make sure your seasonings and any canned goods are labeled gluten-free.
Loaded Potato Taco Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious mix of crispy potatoes, seasoned meat, and fresh toppings, perfect for busy weeknights.
Ingredients
- 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).
- Spread diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake potatoes for 30-35 minutes, flipping them halfway through, until golden brown and crispy on the edges.
- While the potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up until browned.
- Add chili powder, cumin, and chopped red onion to the meat, stirring and cooking until the onion is soft (about 5 minutes).
- Stir in black beans and corn, cooking for another 3-4 minutes until heated through. Taste and adjust seasonings.
- Divide crispy potatoes among 4 serving bowls. Top each with the meat mixture and let sit for 30 seconds to melt the cheese.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
Notes
For best results, keep the potatoes separate from the meat mixture and toppings when storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Loaded Potato Taco Bowl, Mexican food, quick meals, family dinner, customizable