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Loaded Potato Taco Bowl

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 bowls
Calories 650
Enjoy a delicious and hearty Loaded Potato Taco Bowl! Crispy roasted potatoes topped with seasoned ground meat, black beans, corn, and all your favorite taco toppings.

Ingredients

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
  • to taste Salt and black pepper

Meat Mixture

  • 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)

Toppings

  • 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 

  • Preheat oven to 425°F (220°C). Roast diced potatoes with olive oil and spices for 30-35 minutes, flipping halfway, until golden brown and crispy.
  • While potatoes roast, cook ground beef or turkey in a skillet until browned. Drain excess fat if needed.
  • Add chili powder, cumin, and chopped red onion to the cooked meat. Cook for 5 minutes until onion softens.
  • Stir in black beans and corn. Cook for 3-4 minutes until heated through.
  • Divide crispy potatoes among bowls. Top with meat mixture, cheddar cheese, tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.

Notes

For extra flavor, add a pinch of cayenne pepper to the meat mixture. You can also use sweet potatoes instead of russet potatoes.
Calories: 650kcal
Cost: $18
Course: Main Course
Cuisine: Mexican-inspired
Keyword: potato