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Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl combines crispy potatoes with spiced beef or turkey, creamy avocado, and fresh veggies for a hearty and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Crispy 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 Topping
  • 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)

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. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Baking Potatoes
  1. 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.
Cooking the Meat
  1. 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.
  2. 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.
  3. 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 (about 1 cup potatoes per bowl). Top each with approximately 3/4 cup meat mixture.
  2. Immediately sprinkle 3-4 tablespoons shredded cheddar per bowl and let sit for 30 seconds to melt.
  3. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

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, warm the bowl in the oven or microwave until heated through. Potatoes may lose crispiness after storing, so re-crisp in the oven if preferred. Consider using pepper jack cheese for a spicy kick or try a vegetarian option with sautéed mushrooms.