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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: A Family-Friendly Flavor Fiesta

This Loaded Potato Taco Bowl combines crispy potatoes, savory meat, and fresh toppings for a delightful family dinner experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Substitution: Sweet potatoes can be used but will change the texture.
  • 2 tablespoons Olive Oil Adds richness and enhances crispiness when roasting.
For the Meat Mixture
  • 1 pound Ground Beef or Turkey (93/7 lean recommended) Using 85/15 ground beef will provide more flavor.
  • 1 teaspoon Garlic Powder Elevates the overall flavor profile.
  • 1 teaspoon Onion Powder Adds depth to the meat mixture.
  • 1 teaspoon Chili Powder Infuses a touch of warmth and spice.
  • 1 teaspoon Cumin Provides an earthy note that complements the Mexican flavors.
  • 1 medium Red Onion Delivers sweetness and a nice textural contrast.
For the Beans and Veggies
  • 1 can Black Beans Canned, drained, and rinsed.
  • 1 cup Corn Fresh, canned, or frozen.
  • 1 cup Cherry Tomatoes Brightens the dish with freshness and acidity.
  • 1 medium Avocado Adds a creamy texture along with healthy fats.
  • 1/4 cup Fresh Cilantro Introduces herbal brightness to each bite.
For Serving
  • 1 cup Shredded Cheddar Cheese Melts beautifully for creaminess and more protein.
  • 2 whole Lime Wedges Serve with these for a zesty kick.
  • 1 cup Sour Cream An optional indulgence for added creaminess.

Equipment

  • Oven
  • Baking sheet
  • large bowl
  • skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice russet potatoes into bite-sized cubes. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Spread on a baking sheet.
  3. Roast the potatoes for 30 to 35 minutes, flipping halfway through until golden and fork-tender.
  4. In a skillet over medium heat, cook ground beef or turkey for 7 to 8 minutes until no longer pink. Drain excess fat.
  5. Stir in chili powder, cumin, and chopped red onion. Cook for another 5 minutes until onion softens.
  6. Add drained black beans and corn to the skillet. Heat through for 3 to 4 minutes. Adjust seasoning as needed.
  7. Assemble the bowls with crispy potatoes, meat mixture, and top with shredded cheddar cheese, cherry tomatoes, avocado, and cilantro.
  8. Serve with lime wedges and sour cream on the side.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 38gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

For optimal crispiness, store roasted potatoes and meat mixture separately and reheat potatoes in the oven.

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