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Loaded Potato Taco Bowl Recipe

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★★★★★

4.7 from 118 reviews

This Loaded Potato Taco Bowl is a flavorful and hearty meal featuring crispy roasted potatoes topped with seasoned ground beef or turkey, black beans, corn, cheddar cheese, fresh cherry tomatoes, avocado, and cilantro. Enhanced with a tangy lime wedge and creamy sour cream, this recipe combines classic taco flavors with comforting baked potatoes for an easy, satisfying dinner.

Ingredients

Scale

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

Meat and Seasoning

  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Additional Toppings and Mix-ins

  • 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

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer without crowding. Drizzle them with olive oil, then evenly sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes to coat all pieces thoroughly.
  2. Bake Potatoes: Place the baking sheet in the oven and bake the potatoes for 30 to 35 minutes. Flip them at the 15-minute mark using a spatula to ensure even browning. The potatoes should emerge golden brown and crispy on the edges.
  3. Cook Meat: While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon until fully browned and no pink remains. If using 93/7 turkey, minimal draining is needed; for 80/20 beef, tilt the pan and spoon out any excess fat.
  4. Season Meat and Onions: Stir in the chili powder, cumin, and chopped red onion into the cooked meat. Cook for an additional 5 minutes until the onion softens and becomes translucent.
  5. Add Beans and Corn: Mix in the drained black beans and corn kernels. Cook together for 3 to 4 minutes until heated through. Taste and adjust seasoning if necessary.
  6. Assemble Bowls: Divide the roasted potatoes evenly among 4 serving bowls, about 1 cup of potatoes per bowl. Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3 to 4 tablespoons of shredded cheddar cheese over the top and allow it to sit for 30 seconds to melt slightly.
  7. Add Fresh Toppings and Serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped fresh cilantro. Serve with lime wedges on the side and a dollop of sour cream on top for extra creaminess and tang.

Notes

  • For crispier potatoes, ensure they are spread out in a single layer with space between pieces on the baking sheet.
  • You can substitute ground turkey with ground chicken or a plant-based meat alternative if preferred.
  • To make this recipe gluten-free, confirm that the chili powder and other spices are gluten-free certified.
  • Adjust the spice levels by adding extra chili powder or a dash of cayenne pepper to the meat mixture.
  • Leftover meat mixture and potatoes can be stored separately in airtight containers in the fridge for up to 3 days.

Keywords: loaded potato bowl, taco bowl, roasted potatoes, ground beef recipe, ground turkey recipe, Mexican-inspired dinner, easy weeknight meal

Find it online: https://amayaharis.com/loaded-potato-taco-bowl-recipe/