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Loaded Potato Taco Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/loaded-potato-taco-bowl-recipe/