why make this recipe
Loaded Potato Taco Bowl is a delightful dish that combines the heartiness of potatoes with the bold flavors of tacos. It’s a fun and easy way to enjoy your favorite taco ingredients while adding a satisfying twist. Not only is this meal delicious, but it is also versatile, allowing you to customize it with your favorite toppings or proteins. Plus, it makes for an excellent weeknight dinner or gathering dish that everyone will love!
how to make Loaded Potato Taco Bowl
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)
Directions:
- 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 the potatoes evenly.
- Bake the potatoes for 30-35 minutes. Flip them halfway through using a spatula for even browning. They should be golden brown and crispy on the edges when done.
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until it’s fully browned with no pink remaining. If using turkey, minimal draining is needed. If using beef, spoon out any excess fat.
- Once the meat is cooked, add chili powder, cumin, and chopped red onion. Stir well and cook for 5 minutes until the onion is soft and translucent.
- Add black beans and corn to the meat. Cook for another 3-4 minutes until everything is heated through. Taste and adjust the seasonings as preferred.
- Divide the crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl). Top each bowl with about 3/4 cup of the meat mixture and sprinkle with 3-4 tablespoons of shredded cheddar. Let it sit for 30 seconds to allow the cheese to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
how to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm, topped with fresh ingredients and a squeeze of lime. It’s perfect for a casual family dinner or a fun gathering with friends. You can provide extra toppings like jalapeños, salsa, or different cheeses to let everyone customize their bowls.
how to store Loaded Potato Taco Bowl
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the bowl in the microwave until heated through. If you have leftovers of the individual components, it may be best to store them separately to maintain the texture of the potatoes.
tips to make Loaded Potato Taco Bowl
- Cut the potatoes into uniform sizes to ensure even cooking.
- Try different proteins like chicken or plant-based options for a twist.
- For extra crunch, consider adding crushed tortilla chips on top before serving.
- Make it vegetarian by omitting the meat and adding extra beans or vegetables.
variation (if any)
You can easily modify this recipe to suit your taste. For a spicier kick, add diced jalapeños or spicy salsa. For a healthier version, use sweet potatoes instead of russet potatoes or incorporate more veggies into the meat mixture.
FAQs
Q: Can I make this recipe in advance?
A: Yes, you can prepare the components separately ahead of time, such as roasting the potatoes and cooking the meat, then assemble when you are ready to serve.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients used are gluten-free. Just double-check the label of any canned goods to be sure.
Q: Can I use different types of cheese?
A: Absolutely! Try using Monterey Jack, pepper jack for spiciness, or even a dairy-free cheese if you prefer.
Loaded Potato Taco Bowl
Ingredients
For the roasted potatoes
- 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
- to taste Salt and black pepper
For the taco filling
- 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)
For the toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- to taste Lime wedges (for serving)
- to taste Sour cream (for topping)
Instructions
Preparation of Potatoes
- 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 the potatoes evenly.
- Bake the potatoes for 30-35 minutes, flipping them halfway through, until golden brown and crispy on the edges.
Cooking the Taco Filling
- While the potatoes roast, heat a large skillet over medium heat.
- Add the ground beef or turkey and cook for 7-8 minutes, breaking it up until fully browned.
- Once cooked, add chili powder, cumin, and chopped red onion. Stir well and cook for 5 minutes.
- Add black beans and corn to the meat. Cook for another 3-4 minutes until everything is heated through.
Assembly
- Divide the crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl).
- Top each bowl with 3/4 cup of the meat mixture and sprinkle with 3-4 tablespoons of shredded cheddar.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
