Print

Loaded Potato Taco Bowl Recipe

Print Recipe

★★★★★

5 from 76 reviews

This Loaded Potato Taco Bowl recipe combines crispy roasted russet potatoes with a flavorful ground beef and black bean mixture, topped with fresh vegetables, shredded cheddar cheese, and a dollop of sour cream. Perfectly seasoned with smoked paprika, chili powder, and cumin, this vibrant taco bowl offers a hearty, comforting meal full of textures and bold flavors that are easy to prepare and ideal for any casual dinner or gathering.

Ingredients

Scale

Potatoes

  • 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Meat Mixture

  • 1 pound ground beef or turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)

Toppings and Garnishes

  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1⁄4 cup fresh cilantro, chopped
  • Lime wedges for serving
  • Sour cream for topping

Instructions

  1. Prepare and Roast Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat the potatoes evenly. Bake the potatoes for 25-30 minutes or until crispy and golden brown, flipping halfway through to ensure even cooking.
  2. Cook the Meat: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Once cooked, drain any excess fat from the skillet.
  3. Add Seasonings and Vegetables: To the cooked meat, add chili powder, cumin, and chopped red onion. Stir and cook for about 5 minutes until the onion softens and becomes translucent, infusing the meat with flavor.
  4. Incorporate Beans and Corn: Stir in the drained black beans and corn kernels. Cook for another 3-4 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
  5. Assemble the Taco Bowls: Divide the roasted potatoes evenly into serving bowls. Spoon the meat, bean, and corn mixture on top of the potatoes generously.
  6. Add Cheese and Fresh Toppings: Sprinkle shredded cheddar cheese over each bowl, then add halved cherry tomatoes, diced avocado, and chopped fresh cilantro for vibrant color and flavor contrast.
  7. Serve: Serve the loaded potato taco bowls with lime wedges on the side for squeezing over and a dollop of sour cream on top to finish.

Notes

  • You can substitute ground turkey with ground chicken or plant-based ground meat for a different protein option.
  • For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the meat mixture.
  • Using frozen corn is a convenient option; just thaw before adding to the skillet.
  • If desired, you can add a drizzle of hot sauce or salsa for an extra kick.
  • To make this recipe vegetarian, omit the meat and add extra black beans or a meat substitute.
  • Leftover taco bowls keep well refrigerated for up to 3 days and can be reheated covered in the microwave.

Keywords: Loaded Potato Taco Bowl, roasted potatoes, ground beef taco bowl, Tex-Mex recipe, easy weeknight dinner, black beans and corn

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