Description
This Loaded Potato Taco Bowl is a hearty and flavorful dish combining crispy seasoned potatoes, spiced ground beef or turkey, black beans, and fresh toppings like avocado and cilantro. Perfect for a comforting weeknight meal packed with Tex-Mex flavors and a satisfying mix of textures.
Ingredients
Scale
Potatoes
- 4 medium-sized russet potatoes, peeled and diced into bite-sized 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 Beans
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
Additional Ingredients
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Cook the Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey along with the chopped red onion. Cook for about 7-10 minutes, breaking the meat apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Season the Meat: Stir in chili powder, cumin, and a pinch of salt into the cooked meat mixture. Add the drained and rinsed black beans and corn kernels. Cook for an additional 3-5 minutes to warm through and blend the flavors.
- Assemble the Bowls: Once the potatoes are done, divide them between bowls. Top with the seasoned meat and bean mixture.
- Add Fresh Toppings: Sprinkle shredded cheddar cheese over the warm mixture so it slightly melts. Add halved cherry tomatoes, diced avocado, and chopped cilantro on top.
- Serve: Serve each bowl with lime wedges on the side for squeezing and a dollop of sour cream on top for added creaminess and tang.
Notes
- You can substitute ground turkey with ground chicken or beef based on preference.
- For a vegetarian version, omit the meat and add extra black beans or use plant-based meat crumbles.
- Use fresh corn when in season for best flavor, otherwise canned or frozen corn works well.
- To make it spicier, add a pinch of cayenne pepper or hot sauce to the meat mixture.
- Leftover taco bowls can be refrigerated for up to 3 days and reheated in the oven or microwave.
