Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl is a deliciously hearty dish that combines the best flavors of Mexican cuisine with the comforting texture of crispy potatoes. Whether you’re cooking for family or hosting friends, this recipe is sure to impress with its vibrant colors and satisfying taste. Each bite is packed with spiced beef or turkey, creamy avocado, and crispy potatoes, all topped with a sprinkle of cheese and fresh veggies. It’s a fun mashup of classic flavors that will make you want to dive in for seconds!
Why Make This Loaded Potato Taco Bowl
There are countless reasons to whip up this Loaded Potato Taco Bowl. First, it’s incredibly easy to make, with simple ingredients that you probably already have in your kitchen. Plus, it’s a versatile meal that caters to different dietary preferences: opt for ground turkey for a lighter version or swap in veggies for a meat-free alternative. The combination of crispy potatoes and savory toppings creates a delightful texture that you won’t be able to resist. It’s a satisfying meal all on its own, making it perfect for lunch, dinner, or even a festive gathering!
How to Make Loaded Potato Taco Bowl
Making this Loaded Potato Taco Bowl is a breeze! Start by roasting your potatoes to get that golden-brown, crispy goodness. While they roast to perfection, you’ll brown the ground meat, infusing it with comforting spices. In around 40 minutes, you’ll have a delectable dish that’s ready to serve. Gather all your ingredients and let’s get started!
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 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.
- 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.
- 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 pan and spoon out excess fat.
- 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.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- 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 for 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
Nutritional Information
Each serving of the Loaded Potato Taco Bowl contains approximately:
- Calories: 610
- Total Fat: 28g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 900mg
- Total Carbohydrates: 56g
- Dietary Fiber: 9g
- Sugars: 5g
- Protein: 32g
Nutrition may vary based on ingredient brands and specific measurements used.
How to Serve Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl is perfect for a quick weeknight dinner or a casual gathering. Serve it with lime wedges for a zesty kick, and offer sour cream or even guacamole as toppings for an extra layer of creaminess. It also pairs wonderfully with a fresh side salad or tortilla chips to add some crunch!
How to Store Loaded Potato Taco Bowl
To store leftovers, let the Loaded Potato Taco Bowl cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, simply warm the bowl in the oven or microwave until heated through. Keep in mind that the potatoes may lose their crispiness after storing, so you can briefly re-crisp them in the oven if preferred.
Expert Tips for Perfect Loaded Potato Taco Bowl
- Crispy Potatoes: Don’t overcrowd the baking sheet; this ensures the potatoes roast nicely and get crispy edges.
- Meat Mix: You can substitute ground beef with crumbled tofu or lentils for a vegetarian option.
- Spice Level: Add diced jalapeños or a sprinkle of cayenne pepper if you like some heat!
Delicious Variations
- Vegetarian Delight: Substitute the ground meat with sautéed mushrooms or textured vegetable protein.
- Cheesy Twist: Try using pepper jack cheese instead of cheddar for a spicy kick.
- Add Some Veggies: Throw in diced bell peppers or zucchini when cooking the meat for added nutrition and flavor.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the meat and roast the potatoes in advance. Just assemble the bowls and add fresh toppings right before serving.What’s the best type of potato to use?
Russet potatoes work best for this recipe due to their starchy texture, which gets nice and crispy. You can also use Yukon gold potatoes for a creamier texture.How can I make it gluten-free?
This recipe is naturally gluten-free. Just ensure that any condiments you use, like canned black beans and corn, are labeled gluten-free.
Conclusion
The Loaded Potato Taco Bowl is not just a meal; it’s a delightful experience filled with vibrant flavors and textures. It’s a versatile dish perfect for busy weeknights or relaxed weekends with friends and family. So gather your ingredients, roll up your sleeves, and make this comforting bowl today! Don’t forget to share your creations and let us know how much you loved it! Enjoy every delicious bite!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Spread diced potatoes on a large baking sheet 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.
- 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.
- 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.
- 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.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- 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 for 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.