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Delicious Loaded Potato Taco Bowl filled with toppings and spices

Loaded Potato Taco Bowl

A delightful twist on loaded potatoes and tacos, combining crispy potatoes, seasoned ground meat, fresh toppings, and a creamy finish for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the roasted potatoes
  • 4 medium russet potatoes (peeled and diced into 3/4-inch pieces) Cut evenly for equal cooking
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
For the meat mixture
  • 1 pound ground beef or turkey (93/7 lean recommended) Can use plant-based alternative for vegetarian option
  • 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)
For the toppings
  • 1 cup shredded cheddar cheese Can use dairy-free cheese for a vegan option
  • 1 cup cherry tomatoes (halved)
  • 1 medium avocado (diced)
  • 1/4 cup fresh cilantro (loosely packed and chopped)
  • to serve Lime wedges
  • to top Sour cream

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare a large baking sheet by spreading the diced potatoes in a single layer.
  2. Drizzle the potatoes with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat them evenly.
Cooking
  1. Roast the potatoes in the oven for 30-35 minutes, flipping them halfway through for even crisping.
  2. While the potatoes are roasting, heat a skillet over medium heat. Add the ground beef or turkey, cooking for 7-8 minutes until no pink remains.
  3. Stir in chili powder, cumin, and the chopped red onion; cook for another 5 minutes until the onion is translucent.
  4. Mix in the black beans and corn, cooking for an additional 3-4 minutes. Taste and adjust seasonings as needed.
Assembly
  1. Divide the crispy potatoes into 4 bowls. Top with the meat mixture, followed by a generous sprinkle of cheddar cheese, allowing it to melt.
  2. Garnish each bowl with cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream on top.

Notes

To store leftovers, keep components separately in airtight containers. Consume crispy potatoes within a day or two. The meat mixture can be frozen for up to three months.