Loaded Potato Taco Bowl
A hearty dish combining baked potatoes with vibrant taco toppings, perfect for weeknight dinners or gatherings.
Ingredients
For the roasted potatoes
- 4 medium-sized russet potatoes, peeled and diced Russet potatoes provide a fluffy texture when baked.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and black pepper Season according to preference.
For the meat mixture
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped Adds flavor and texture.
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup corn kernels (fresh, canned, or frozen)
For the toppings
- 1 cup shredded cheddar cheese Or any cheese of your choice.
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges Adds freshness.
- for topping sour cream
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes onto a baking sheet and drizzle with olive oil.
- Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes and toss well to coat.
Baking the Potatoes
- Bake the potatoes for about 25-30 minutes, flipping halfway to ensure even cooking.
Cooking the Meat
- Heat a skillet over medium heat and add the ground beef or turkey, cooking until browned (about 5-7 minutes). Drain excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Cook until the onion softens (about 5 minutes).
- Stir in the drained black beans and corn, allowing everything to heat through for 3-4 minutes.
Assembling the Bowl
- Divide the roasted potatoes into individual bowls and top with the seasoned meat mixture.
- Sprinkle cheddar cheese over the top and add halved cherry tomatoes, diced avocado, and chopped cilantro.
- Serve with lime wedges and a dollop of sour cream.
Notes
Store leftovers in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the potatoes and meat before serving the cold toppings.