Why Make This Loaded Potato Taco Bowl
If you’re looking for a meal that’s both satisfying and packed with flavor, the Loaded Potato Taco Bowl is your answer. This dish combines the crispy goodness of roasted potatoes with the rich, savory flavors of taco-seasoned ground meat, making it a hearty option for lunch or dinner. The freshness of cherry tomatoes, creamy avocado, and a sprinkle of cilantro adds brightness, and the sour cream offers a delicious creaminess that ties everything together. It’s not just food; it’s an experience that your taste buds will thank you for!
How to Make Loaded Potato Taco Bowl
Making a Loaded Potato Taco Bowl is simple and fun! Start with golden, crispy potatoes as your base. While they roast, you’ll prepare a flavorful ground meat mixture that’s both seasoned and satisfying. This recipe is easy to follow, making it perfect for busy weeknights or a casual get-together with friends. Embrace your inner chef and watch as these ingredients come together into a delightful bowl of goodness!
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) while preparing the potatoes.
- Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer without overcrowding. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss them to coat evenly.
- Roast the potatoes in the oven for 30-35 minutes, flipping them halfway through with a spatula to ensure they brown evenly. They should come out golden brown and crispy.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned and no pink remains. If using 80/20 beef, drain the excess fat as needed.
- Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion softens and becomes translucent.
- Add the black beans and corn to the meat mixture. Cook for another 3-4 minutes until everything is heated thoroughly. Taste and adjust seasonings as desired.
- In four serving bowls, divide the crispy potatoes (about 1 cup per bowl). Top each bowl with approximately 3/4 cup of the meat mixture. Let the cheese sit for 30 seconds to melt on top.
- Finish off with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side.
Nutritional Information
Per serving (approximately):
- Calories: 675
- Total Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 950mg
- Total Carbohydrates: 66g
- Dietary Fiber: 13g
- Sugars: 4g
- Protein: 36g
How to Serve Loaded Potato Taco Bowl
Serve your Loaded Potato Taco Bowl hot, garnished with lime wedges and sour cream. This dish is perfect for casual dinners, game days, or even meal prep for the week. Consider pairing it with a fresh side salad or tortilla chips for extra crunch.
How to Store Loaded Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. When you’re ready to enjoy, simply reheat in the microwave or oven until warmed through. The crispy potatoes may soften a bit, but this bowl will still be delicious!
Expert Tips for Perfect Loaded Potato Taco Bowl
- For extra crispy potatoes, make sure they are spread out on the baking sheet in a single layer.
- Don’t skip the spices; they really make the flavor of the dish pop!
- Swap out ground beef for ground chicken or a plant-based meat alternative for a lighter or vegetarian version.
- Feel free to add other toppings like jalapeños, salsa, or different cheeses to customize your bowl to your liking.
Delicious Variations
- Sweet Potato Loaded Taco Bowl: Substitute russet potatoes for sweet potatoes for a sweeter twist.
- Veggie-Packed Bowl: Add sautéed bell peppers, zucchini, or mushrooms to the meat mixture for added veggies.
- Buffalo Chicken Taco Bowl: Use shredded rotisserie chicken tossed in buffalo sauce instead of ground meat.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can roast the potatoes and prepare the meat mixture a day in advance. Just store each component separately in the refrigerator and assemble when you’re ready to eat.
2. How can I make this recipe vegetarian?
Simply replace the ground meat with black beans or a meat alternative to keep the flavors hearty and delicious.
3. What can I use instead of cheddar cheese?
Feel free to use any cheese you prefer! Monterey Jack, queso fresco, or even dairy-free cheese alternatives work well in this recipe.
Conclusion
The Loaded Potato Taco Bowl is a fantastic dish that combines comfort food with bold flavors. It’s an easy meal that offers versatility, making it a great choice for any night of the week. The savory crunch of the crispy potatoes paired with the seasoned meat and fresh toppings will surely become a favorite in your household. So, gather your ingredients and give this recipe a try today; your taste buds will be grateful! Don’t forget to share your creation or ask any questions if you need help while cooking. Enjoy!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C) while preparing the potatoes.
- Spread the diced potatoes on a large baking sheet in a single layer without overcrowding. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss them to coat evenly.
- Roast the potatoes in the oven for 30-35 minutes, flipping them halfway through with a spatula to ensure they brown evenly. They should come out golden brown and crispy.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned and no pink remains.
- Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion softens and becomes translucent.
- Add the black beans and corn to the meat mixture. Cook for another 3-4 minutes until everything is heated thoroughly. Taste and adjust seasonings as desired.
- In four serving bowls, divide the crispy potatoes (about 1 cup per bowl). Top each bowl with approximately 3/4 cup of the meat mixture. Let the cheese sit for 30 seconds to melt on top.
- Finish off with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side.