Description
A delicious mix of crispy potatoes, seasoned meat, and fresh toppings, perfect for busy weeknights.
Ingredients
Scale
- 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