Introduction

This Loaded Potato Taco Bowl combines crispy roasted potatoes with savory seasoned meat and fresh toppings for a hearty and flavorful meal. It’s an easy, comforting dish that brings the best of taco night in a bowl.

The dish is served in a white bowl placed on a white marbled surface, filled with several layers. The bottom layer consists of golden-brown roasted potato pieces, each with a slightly crispy texture. On top of the potatoes is a layer of rich, cooked ground meat seasoned with spices, dark brown in color with a crumbly texture. Next is a spread of bright red diced tomatoes mixed with finely chopped red onions and green jalapeño slices scattered throughout. The center of the bowl holds a dollop of smooth white sour cream, garnished with fresh green cilantro leaves around it. Shredded yellow cheese is placed neatly along one side of the bowl, and on the opposite side, thin slices of avocado add a creamy light green layer. The dish is vibrant with fresh, colorful ingredients and looks hearty and flavorful. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425°F (220°C). Spread the diced potatoes in a single layer on a large baking sheet (at least 13×18 inches). Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 2: Bake the potatoes for 30-35 minutes, flipping them halfway through at 15 minutes. Roast until golden brown and crispy on the edges.
Step 3: 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 browned and no pink remains. Drain excess fat if using higher-fat beef.
Step 4: Stir in chili powder, cumin, and chopped red onion. Cook for 5 minutes until the onion softens and turns translucent.
Step 5: Add black beans and corn to the meat mixture. Cook for 3-4 minutes until heated through. Adjust seasoning to taste.
Step 6: Divide the roasted potatoes among 4 bowls (about 1 cup each). Top each with roughly 3/4 cup of the meat mixture.
Step 7: Sprinkle 3-4 tablespoons of shredded cheddar cheese over each bowl and let sit for 30 seconds to melt.
Step 8: Add cherry tomatoes, diced avocado, and fresh cilantro to each bowl. Serve with lime wedges and a dollop of sour cream on top.

Tips & Variations

For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting and pat dry thoroughly.
Substitute ground turkey for a leaner protein or use black beans alone for a vegetarian version.
Add a splash of hot sauce or diced jalapeños for some heat.
Use pepper jack cheese instead of cheddar for a slight kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh toppings like avocado and sour cream after reheating for the best texture.

How to Serve

A white bowl filled with several colorful layers arranged neatly. At the bottom is a base of green lettuce visible along the sides, topped on one side with browned seasoned small potatoes mixed with ground beef in a dark red sauce. Next to this is a bright yellow-orange shredded cheese layer. Beside the cheese, there is a dollop of white sour cream sprinkled with chopped green herbs. Near the sour cream, there are pieces of red chopped tomatoes and small cubes of purple onion. At the back edge of the bowl, there is a halved avocado with bright green flesh. The bowl sits on a white marbled surface with a fork and a striped cloth napkin alongside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and check any canned ingredients for gluten.

Can I prepare components ahead of time?

Absolutely. You can roast the potatoes and cook the meat mixture ahead of time, then assemble and add fresh toppings just before serving to keep everything vibrant and fresh.