Why Make This Recipe
Loaded Potato Taco Bowl is a fun and tasty dish that combines two favorites: tacos and loaded potatoes. It’s perfect for a casual dinner or a fun meal with friends and family. Each bite is packed with flavor and texture, from crispy potatoes to savory meat and fresh toppings. This recipe is also versatile, allowing you to customize it with your favorite ingredients.
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 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.
Bake the potatoes for 30-35 minutes, flipping them halfway at the 15-minute mark to ensure even browning. They should be golden brown and crispy on the edges.
While the potatoes are roasting, heat a large 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 left. If using 93/7 turkey, you won’t need to drain much fat. For 80/20 beef, tilt the pan and spoon out any excess fat.
Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and turns translucent.
Stir in black beans and corn. Cook for 3-4 more minutes until everything is heated through. Taste and adjust seasonings as needed.
Divide the crispy potatoes among 4 bowls (about 1 cup per bowl). Top each bowl with about 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheddar cheese on top and let it sit for 30 seconds to 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 directly in bowls. Make sure each bowl has a colorful mix of potatoes, meat, cheese, and toppings. This dish is great for family-style meals, where everyone can customize their own bowl with toppings like sour cream or lime juice.
How to Store Loaded Potato Taco Bowl
To store leftovers, place the components separately in airtight containers. Keep the potatoes, meat mixture, and toppings (like avocado and cheese) in different containers to maintain freshness. They can be stored in the fridge for up to 3 days. When ready to eat, reheat the potatoes and meat in the microwave or oven, then add fresh toppings.
Tips to Make Loaded Potato Taco Bowl
- To save time, prep the potatoes and meat mixture in advance.
- Customize toppings based on your preferences. You can add jalapeños, salsa, or different cheeses.
- For a vegetarian option, skip the meat and use extra beans or roasted vegetables.
Variation
You can make a breakfast version of this dish by adding scrambled eggs and using breakfast sausage instead of ground beef or turkey. Top with avocado and fresh salsa for a tasty brunch idea.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can add a different flavor and are a great alternative.
Is it possible to make this recipe vegetarian?
Absolutely! Just replace the meat with more beans, lentils, or your favorite protein.
How can I make the potatoes extra crispy?
Make sure to spread them out in a single layer on the baking sheet and avoid overcrowding, as this can cause them to steam instead of crisp up.
Loaded Potato Taco Bowl
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A fun and tasty dish that combines tacos with loaded potatoes, perfect for casual dinners or meals with friends.
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 without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them halfway to ensure even browning.
- While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up until fully browned.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes.
- Stir in black beans and corn. Cook for 3-4 more minutes until everything is heated through.
- Divide crispy potatoes among 4 bowls. Top each with meat mixture, then sprinkle shredded cheddar cheese on top and let it melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
Notes
For storage, keep components separately in airtight containers for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Loaded Potato, Taco Bowl, Easy Dinner, Family Meal, Comfort Food