Loaded Potato Taco Bowl
A delicious and satisfying meal combining baked potatoes with vibrant taco flavors, perfect for busy weeknights or cozy weekends.
Ingredients
Potatoes and Vegetables
- 2 large large potatoes, diced Cut into even sizes for even cooking.
- 1 cup corn Can use fresh or frozen.
- 1 cup black beans, rinsed and drained Canned beans work well for convenience.
- 1 cup diced bell peppers Use a mix of colors for visual appeal.
- 1 avocado, diced For topping.
- Fresh cilantro, for garnish Optional, for garnish.
Meat and Seasonings
- 1 lb ground meat (beef, chicken, or turkey) Substitute with plant-based alternatives if needed.
- 1 tsp chili powder Add more for extra heat.
- 1 tsp cumin For flavor.
- to taste Salt and pepper Adjust according to preference.
Optional Ingredients
- Sour cream or Greek yogurt For serving, optional.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes in olive oil, salt, and pepper, then spread them out on a baking sheet.
Cooking
- Bake the potatoes for 25-30 minutes, flipping halfway through, until crispy.
- In a skillet, brown the ground meat over medium heat.
- Add chili powder, cumin, salt, and pepper to the meat. Cook until the meat is fully cooked, about 5-7 minutes.
Assembly
- In a large bowl, combine the roasted potatoes, cooked meat, corn, black beans, and bell peppers. Toss everything together.
- Serve in bowls, topped with diced avocado, fresh cilantro, and sour cream or Greek yogurt if desired.
Notes
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop.