Loaded Potato Taco Bowl
A delightful dish that combines the heartiness of potatoes with the bold flavors of tacos, perfect for weeknight dinners or gatherings.
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.
Notes
Cut the potatoes into uniform sizes for even cooking. You can provide extra toppings like jalapeños, salsa, or different cheeses for customization. Store any leftovers in an airtight container in the fridge for up to 3 days.