Loaded Potato Taco Bowl
Create a delicious and satisfying meal with this Loaded Potato Taco Bowl. Packed with flavor and texture, it combines crispy roasted potatoes, savory meat, and fresh toppings.
Ingredients
For the Roasted Potatoes
- 4 medium 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 to taste
- Black pepper to taste
For the 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)
For Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation
- 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 to coat the potatoes evenly.
- Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
Cooking the Meat
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Assembling the Bowl
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.
Notes
These taco bowls shine as a standalone meal or can pair well with a fresh salad on the side. Consider serving them with tortilla chips for extra crunch or homemade salsa for a kick. Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 3g