Description
This Loaded Potato Taco Bowl features crispy roasted potatoes topped with seasoned ground beef or turkey, black beans, corn, melted cheddar cheese, and fresh vegetables like cherry tomatoes and avocado. A protein-packed and flavorful dish perfect for a satisfying dinner with vibrant Mexican-American flavors.
Ingredients
Potatoes and Seasoning
- 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 Vegetables
- 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 and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes out on a large baking sheet in a single layer without crowding. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes. Toss gently to coat evenly.
- Roast Potatoes: Place the baking sheet in the oven and bake for 30-35 minutes. At the 15-minute mark, flip the potatoes using a spatula to ensure they brown evenly. The potatoes should come out golden and crispy on the edges.
- Cook the Meat: 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 apart with a wooden spoon until fully browned and no pink remains. If using 80/20 beef, drain excess fat by tilting the pan and spooning it out; 93/7 turkey needs minimal draining.
- Season Meat and Add Vegetables: Stir in chili powder, cumin, and chopped red onion into the meat. Cook for about 5 minutes until the onion softens and becomes translucent. Then add black beans and corn kernels, cooking for an additional 3-4 minutes until heated through. Adjust seasoning to taste.
- Assemble the Taco Bowls: Divide the roasted potatoes evenly among 4 bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3 to 4 tablespoons of shredded cheddar cheese over the hot meat so it melts slightly.
- Add Fresh Toppings and Serve: Garnish each bowl with halved cherry tomatoes, diced avocado, and chopped fresh cilantro. Serve with lime wedges and a dollop of sour cream on the side for extra flavor.
Notes
- Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days.
- Keep fresh toppings in individual containers to maintain freshness.
- To reheat potatoes, bake in the oven at 400°F (204°C) for 6-8 minutes to retain crispiness.
- Reheat meat mixture in the microwave for 90 seconds to 2 minutes.
- For meal prep, store shredded cheese separately and add just before serving to prevent sogginess.
- You can substitute sweet potatoes for russet potatoes for a slightly sweeter and nutritious alternative.
- Make it vegetarian by replacing the meat with additional black beans or a plant-based meat substitute.
