Loaded Potato Taco Bowl
I remember the first time I made Loaded Potato Taco Bowls for my family; it felt like I had transformed a regular weeknight dinner into a fun and festive occasion! Everyone gathered around the table, bowls in hand, ready to dig in. The combination of crispy potatoes, seasoned meat, and fresh toppings creates a delightful explosion of flavors and textures – it’s truly comfort food at its finest! This recipe has become a family favorite because it allows everyone to customize their bowl just the way they like it. Join me in creating this delicious dish that will leave your loved ones asking for seconds!
Why make this recipe?
If you’re looking for a meal that hits all the right spots, look no further. The Loaded Potato Taco Bowl packs a punch with delicious flavors and satisfying textures. It’s not just scrumptious; it’s super easy and quick to whip up, making it ideal for busy weeknights or any family gathering. Plus, it’s budget-friendly! You can use simple ingredients that won’t break the bank. Your kids will absolutely love it; they get to build their own bowls just the way they like, which makes dinner a fun experience! Whether you’re a beginner or a seasoned home chef, this recipe offers a straightforward and manageable cooking experience. Trust me, you’ll succeed in making it!
How to make Loaded Potato Taco Bowl
Making Loaded Potato Taco Bowls takes about 50 minutes in total, with only a short amount of active prep time! You’ll need basic kitchen tools like a large baking sheet and a skillet – nothing too fancy here. I promise, you’ll enjoy the process, and soon you’ll find yourself making this dish on a regular basis!
Ingredients
Here’s what you’ll need to create this amazing Loaded Potato Taco Bowl:
- 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)
Step-by-step directions
Let’s dive into the cooking process! Here’s how to bring your Loaded Potato Taco Bowl to life:
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer, making sure not to crowd them. Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark using a spatula to ensure even browning. You want them to be golden brown and crispy on the edges.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey to the skillet. Cook for 7-8 minutes, breaking it up with a wooden spoon until it’s completely browned with no pink remaining. If you use 93/7 turkey, minimal draining is needed; for 80/20 beef, just tilt the pan and spoon out any excess fat.
- Add the chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
- Stir in the black beans and corn. Cook for 3-4 minutes until everything is heated through. Take a moment to taste and adjust the seasonings as needed.
- Now the fun part! Divide the crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl). Top each bowl with approximately 3/4 cup of the meat mixture.
- Immediately sprinkle 3-4 tablespoons of shredded cheddar per bowl and let it sit for about 30 seconds to melt.
- Finally, add cherry tomatoes, diced avocado, and fresh cilantro. Serve each bowl with lime wedges and a dollop of sour cream on top.
How to serve Loaded Potato Taco Bowl?
These Loaded Potato Taco Bowls stand beautifully on their own, but if you want to elevate the meal even further, consider serving them with a side of crispy tortilla chips and a fresh salsa. You can also prepare a simple green salad drizzled with lime vinaigrette for a refreshing touch. If you love spice, offer some jalapeños or hot sauce on the side for those who enjoy a little kick!
How to store Loaded Potato Taco Bowl?
If you find yourself with leftovers (which is rare when my family digs in!), store everything in airtight containers. The Loaded Potato Taco Bowls will stay fresh in the fridge for 3-4 days. If you want to store them for a longer time, you can freeze the meat mixture and the potatoes separately. They’ll keep in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave or oven until everything is heated through.
Tips for the perfect Loaded Potato Taco Bowl
- Cut potatoes evenly: Make sure all the potato pieces are of similar size to ensure they cook evenly.
- Don’t skip the spices: The combination of spices truly enhances the flavors – don’t go easy on those seasonings!
- Stay attentive while cooking: Keep an eye on the potatoes while they roast to avoid burning. Flipping them helps achieve that golden crispiness.
- Customize your toppings: Don’t hesitate to add your favorite toppings like jalapeños, olives, or even a sprinkle of hot sauce for added flavor.
- Experiment with meats: If you want variety, try using chicken or even a plant-based ground meat alternative for a different twist.
Variations
Here are some fun ways you can mix things up with this recipe:
- Vegetarian version: Skip the meat altogether! Use sautéed mushrooms, extra black beans, or lentils for a delicious meatless option.
- Add different veggies: Toss in some diced bell peppers or zucchini with the meat mixture for additional nutrients and flavor.
- Swap the cheese: If you’re looking to lighten things up, consider using a reduced-fat cheese or skip the cheese entirely and go for guacamole instead.
FAQs about Loaded Potato Taco Bowl
Can I substitute the ground beef or turkey?
Absolutely! You can easily swap the ground meat for a plant-based alternative or even use shredded chicken if you have some on hand. Just make sure to adjust the cooking times as needed, especially for pre-cooked proteins.
How do I ensure my potatoes are crispy?
To get those perfect crispy potatoes, make sure to spread them in a single layer on the baking sheet and don’t crowd them. Flip them halfway through cooking for even browning. If they’re overcrowded, they’ll steam instead of roast, which will leave them soft rather than crispy.
Can I prepare the meat mixture ahead of time?
Yes! You can prepare the meat mixture a day in advance. Just store it in the refrigerator until you’re ready to serve. This will not only save time during your meal prep but also allow those flavors to meld together, resulting in even tastier tacos.
Now that you have all this information, you’re ready to create a delicious Loaded Potato Taco Bowl that’ll impress your family and friends. So roll up your sleeves, gather your ingredients, and let’s get cooking – tasty comfort awaits you!
Print
Loaded Potato Taco Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Regular
Description
A delicious combination of crispy potatoes, seasoned meat, and fresh toppings, perfect for a family dinner.
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 your oven to 425°F (220°C).
- Spread the 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 evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark for even browning.
- While the potatoes roast, heat a large skillet over medium heat and cook the ground meat for 7-8 minutes until browned.
- Add chili powder, cumin, and chopped red onion to the meat. Cook for 5 minutes until the onion softens.
- Stir in the black beans and corn. Cook for 3-4 minutes until heated through.
- Divide the crispy potatoes among 4 serving bowls, topping each with meat mixture and shredded cheddar.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and sour cream on top.
Notes
Customize your toppings and experiment with meats to vary this dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco bowl, loaded potato bowl, family dinner