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Loaded Potato Taco Bowl

A delicious and satisfying meal that combines crispy roasted potatoes, savory taco-seasoned meat, and fresh toppings, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 675
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 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)
For the Meat Mixture
  • 1 pound ground beef or turkey (93/7 lean recommended) You can also use 80/20 beef but drain excess fat.
  • 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
Toppings and Serving
  • 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)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) while preparing the potatoes.
  2. 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.
Roasting Potatoes
  1. 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.
Cooking the Meat Mixture
  1. 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.
  2. Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion softens and becomes translucent.
  3. 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.
Serving
  1. 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.
  2. Finish off with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side.

Notes

For extra crispy potatoes, make sure they are spread out on the baking sheet in a single layer. Feel free to customize toppings based on your preferences. Store leftovers in an airtight container in the refrigerator for up to 3 days.