Loaded Potato Taco Bowl Recipe

Introduction

This Loaded Potato Taco Bowl is a delicious and hearty meal combining crispy roasted potatoes with savory spiced meat, fresh veggies, and melty cheese. It’s perfect for a family dinner or meal prep that satisfies taco cravings in a unique way.

Ingredients

• 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
• 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
• 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

1. Step 1: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
2. Step 2: Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
3. Step 3: Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
4. Step 4: Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
5. Step 5: Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
6. Step 6: To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
7. Step 7: Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
8. Step 8: Serve with lime wedges and a dollop of sour cream on top.

Tips & Variations

• For a vegetarian version, substitute the ground meat with sautéed mushrooms or extra beans and add taco seasoning to taste.
• Try swapping cheddar cheese for pepper jack or a Mexican blend for a slightly different flavor profile.
• Use sweet potatoes instead of russet potatoes for a sweeter, colorful alternative.
• Make it spicier by adding diced jalapeños or a dash of hot sauce to the meat mixture.

Storage

Store leftover taco bowls in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave until warmed through. Add fresh avocado and sour cream after reheating to keep textures fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, while russet potatoes work best for roasting and crispiness, you can use Yukon gold or sweet potatoes. Adjust cooking time as needed to ensure they become tender and golden.

Can I prepare this recipe ahead of time?

Absolutely. You can roast the potatoes and cook the meat mixture in advance. Store them separately in the fridge and assemble the bowls just before serving for the best texture and freshness.

Loaded Potato Taco Bowl Recipe

Print Recipe

★★★★★

5 from 113 reviews

This Loaded Potato Taco Bowl is a hearty and flavorful meal combining crispy roasted potatoes with a savory ground meat and bean mixture, topped with fresh vegetables, cheese, and creamy sour cream. Perfect for a comforting weeknight dinner with a Tex-Mex twist.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Potatoes and Seasoning

• 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 Mixture

• 1 pound ground beef or turkey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 small red onion, chopped

Additional Toppings

• 1 can (15 ounces) black beans, drained and rinsed
• 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

1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat the potatoes evenly.
2. Roast Potatoes: Bake the potatoes in the preheated oven for 25-30 minutes or until crispy and golden brown, flipping them halfway through to ensure even roasting.
3. Cook Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula. Drain any excess fat from the skillet.
4. Add Seasonings and Onion: Stir in chili powder, cumin, and chopped red onion. Cook for another 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
5. Combine Beans and Corn: Add the black beans and corn kernels to the skillet. Stir everything together and cook for an additional 3-4 minutes until heated through. Taste and adjust seasonings as needed.
6. Assemble Taco Bowls: Divide the roasted potatoes into serving bowls. Top each bowl generously with the meat, bean, and corn mixture.
7. Add Fresh Toppings: Sprinkle shredded cheddar cheese over each bowl. Add halved cherry tomatoes, diced avocado, and chopped fresh cilantro for freshness.
8. Serve: Garnish with lime wedges and a dollop of sour cream on top. Serve immediately to enjoy the mix of textures and flavors.

Notes

• You can substitute ground turkey with ground beef or a plant-based meat option for a different protein choice.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the meat mixture.
• Use fresh corn if available for the best flavor, but canned or frozen works well too.
• To make it vegetarian, omit the meat and add extra beans or a meat substitute.
• Leftover taco bowls can be refrigerated and reheated, but toppings like avocado and sour cream are best added fresh.

Keywords: Loaded potato taco bowl, roasted potatoes, taco bowl recipe, ground beef taco bowl, Tex-Mex dinner, easy weeknight meal, potato and meat bowl