Loaded Potato Taco Bowl

why make this recipe

Loaded Potato Taco Bowl is a fun and delicious meal that combines the best of nachos and tacos. You get crispy potatoes, savory meat, and all your favorite toppings in one bowl. It’s perfect for a casual dinner or for impressing friends at a gathering. Plus, you can customize it with your favorite ingredients!

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:

1. Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
2. Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.
3. 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. For 93/7 turkey, minimal draining is needed. For 80/20 beef, tilt the pan and spoon out excess fat.
4. Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
5. Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
6. Divide crispy potatoes among 4 serving bowls (about 1 cup potatoes per bowl). Top each with approximately 3/4 cup meat mixture. Immediately sprinkle 3-4 tablespoons shredded cheddar per bowl and let sit 30 seconds to melt.
7. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

how to serve Loaded Potato Taco Bowl

Serve your Loaded Potato Taco Bowl hot, garnished with lime wedges and sour cream on the side. You can enjoy it with a fork or spoon, making it easy to dig in!

how to store Loaded Potato Taco Bowl

Keep any leftovers in an airtight container in the fridge. They should be good for about 2-3 days. Reheat in the microwave until warm.

tips to make Loaded Potato Taco Bowl

• Make sure to cut the potatoes evenly for even cooking.
• You can add more veggies like bell peppers or jalapeños for extra flavor.
• If you want a bit of spice, add some hot sauce on top before serving.

variation (if any)

For a vegetarian option, swap the meat for lentils or a meat substitute. You can also replace cheddar cheese with a dairy-free alternative.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to assemble the bowls just before serving to keep the potatoes crispy.

Can I use sweet potatoes instead?
Absolutely! Sweet potatoes will add a nice sweetness to the dish.

What can I use instead of ground beef?
You can use ground turkey, chicken, or even plant-based meat substitutes for a lighter or vegetarian meal.

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