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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: A Cozy Feast for Any Night

Enjoy a hearty Loaded Potato Taco Bowl packed with crispy potatoes, savory meat, and vibrant toppings for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Potatoes
  • 4 cups Russet Potatoes Diced
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Garlic Powder Or use fresh minced garlic
  • 1 teaspoon Onion Powder Fresh onion can be used if preferred
  • 1 teaspoon Smoked Paprika Regular paprika is a substitute
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
For the Savory Filling
  • 1 pound Ground Beef or Turkey Can substitute with black beans or tofu
  • 2 tablespoons Chili Powder Adjust based on spice preference
  • 1 teaspoon Cumin Essential for authentic taco taste
  • 1 cup Red Onion Chopped
  • 1 can Black Beans Rinsed
  • 1 cup Corn Kernels Fresh, canned or frozen
For the Toppings
  • 1 cup Shredded Cheddar Cheese Or favorite melting cheese
  • 1 cup Cherry Tomatoes Halved
  • 1 medium Avocado Sliced
  • 1/4 cup Fresh Cilantro Chopped
  • 2 quarters Lime Wedges For serving
  • 1/2 cup Sour Cream Greek yogurt for a healthier alternative

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Dice the russet potatoes into bite-sized cubes and place them on the sheet.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Toss everything to ensure each potato piece is well-coated and ready for roasting.
  5. Place the baking sheet in the preheated oven and bake for 25-30 minutes, stirring halfway through.
  6. Cook until the potatoes are golden and crispy on the outside yet tender on the inside.
  7. While the potatoes roast, heat a large skillet over medium heat and add ground beef or turkey.
  8. Cook until browned, about 6-8 minutes, and drain excess fat.
  9. Add chili powder, cumin, and chopped red onion to the skillet and sauté for about 5 minutes.
  10. Mix in black beans and corn kernels, heating together for another 3-4 minutes.
  11. To assemble, layer crispy potatoes in each bowl, followed by the meat mixture.
  12. Top each with shredded cheese, cherry tomatoes, avocado, and cilantro.
  13. Serve immediately with lime wedges and sour cream on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Customize toppings as desired and store components separately for meal prep freshness.

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