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Loaded Potato Taco Bowl

A hearty and satisfying bowl filled with crispy potatoes, seasoned meat, beans, and fresh toppings, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 medium russet potatoes (peeled and diced into 3/4-inch pieces) Provides a fluffy bite inside their crisp exterior.
  • 2 tablespoons olive oil Helps the potatoes brown.
  • 1 teaspoon garlic powder Adds flavor.
  • 1 teaspoon onion powder Adds flavor.
  • 1 teaspoon smoked paprika Gives a comforting, smoky flavor.
  • Salt to taste Salt
  • Black pepper to taste Black pepper
For the meat mixture
  • 1 pound ground beef or turkey (93/7 lean recommended) Savory protein component.
  • 1 teaspoon chili powder Adds warmth and earthiness.
  • 1 teaspoon cumin Adds warmth and earthiness.
  • 1 small red onion (chopped) Adds sweetness.
For assembly
  • 15 ounces black beans (1 can, drained and rinsed) Adds fiber and texture.
  • 1 cup corn kernels (fresh, canned, or frozen) Adds fiber and texture.
  • 1 cup shredded cheddar cheese Provides a gooey finish.
  • 1 cup cherry tomatoes (halved) Adds freshness and brightness.
  • 1 medium avocado (diced) Adds creaminess.
  • 1/4 cup fresh cilantro (loosely packed and chopped) Adds freshness.
  • 1 lime lime wedges (for serving) Brightens the bowl.
  • Sour cream Sour cream (for topping) Adds creaminess.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Spread diced potatoes on a large baking sheet in a single layer without crowding.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Cooking
  1. Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning.
  2. While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until completely browned with no pink remaining.
  3. Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until onion softens and becomes translucent.
  4. Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
Assembly
  1. Divide crispy potatoes among 4 serving bowls. Top each with meat mixture. Immediately sprinkle with shredded cheddar cheese and let sit 30 seconds to melt.
  2. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

Avoid crowding the potatoes to ensure they crisp up. Adjust seasoning according to taste as you cook.