Prepare for Tasty Bliss
Imagine digging into a bowl that’s bursting with flavor, where crispy potatoes meet savory ground meat, topped with all your favorite taco fixings. That’s a Loaded Potato Taco Bowl for you: a delightful twist on your typical taco night! It’s easy to whip up, hearty, and can turn a regular evening into something special. Trust me; you’ll want to have this on repeat!
Why Make This Recipe
Who doesn’t love a meal that’s practically a hug in a bowl? Here’s why this Loaded Potato Taco Bowl steals the show:
- Quick and easy: You’ll spend less time cleaning the kitchen and more time enjoying your delicious creation. One pan for the potatoes and one skillet for the meat? Count me in!
- Family-approved: It’s a crowd-pleaser! Kids and adults alike will be asking for seconds (or thirds).
- Versatile: You can switch up ingredients based on what you have handy. No black beans? No problem!
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
- 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)
- 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)
Directions
Let’s get cooking! Follow these simple steps for a mouthwatering meal.
- Preheat the oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet in a single layer without crowding them.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark.
- While the potatoes roast, heat a large skillet over medium heat. Add the ground meat, cooking for 7-8 minutes until browned, breaking it up as it cooks.
- Stir in chili powder, cumin, and chopped onion; cook for 5 minutes, letting the onions soften.
- Add in the black beans and corn, cooking until heated through.
- Divide the crispy potatoes among serving bowls, topping each with the meat mixture and shredded cheese.
- Finish off with the cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.
How to Make Loaded Potato Taco Bowl (Overview)
Making this Loaded Potato Taco Bowl is a breeze! Start by roasting the diced potatoes until they’re golden and crispy. While those babies are in the oven, brown the ground meat and mix in the spices and veggies for maximum flavor. Once everything’s cooked up, it’s playtime—layer it all into bowls, and voilà!
Pro tip: Don’t skip tossing the potatoes — it helps them go from fine to fabulous!
How to Serve Loaded Potato Taco Bowl
Serve your Loaded Potato Taco Bowl in a vibrant bowl; the color contrast from the tomatoes, corn, and avocado is just beautiful! You can sprinkle extra cilantro on top for a pop of freshness. The aroma of roasted potatoes mingling with the savory meat will have everyone hovering around the kitchen.
Feel free to dress it up with your favorite toppings or hot sauce for an extra kick! 🌶️
How to Store Loaded Potato Taco Bowl
This delicious bowl keeps well for about 3 to 4 days in the fridge. Just make sure to store your potatoes and toppings separately, so everything stays crispy!
If you want to prep ahead, you can cook the potatoes and meat in advance, then reheat everything when you’re ready to dive in.
Tips to Make Loaded Potato Taco Bowl
- Cut the potatoes into uniform pieces for even cooking—nobody likes raw potatoes in their meal!
- If you’re feeling adventurous, add some diced bell peppers for extra crunch and flavor.
- Want to switch up textures? Use crispy tortillas instead of potatoes for a fun crunch!
- Make it spicy! Add jalapeños into the meat mix if that’s your jam.
Variation
Want to make your Loaded Potato Taco Bowl a little different? Try swapping in black beans for chickpeas for a new texture or use cauliflower rice instead of potatoes for a lower-carb version. Feeling funky? Toss in some sriracha or a splash of your favorite sauce for a surprise twist!
FAQs
1. Can I make this meal ahead of time?
Absolutely! Just roast the potatoes and cook the meat beforehand, and assemble when ready to serve.
2. What if I want a vegetarian version?
Swap the ground meat for lentils or grilled tempeh for a hearty meatless meal.
3. Can I freeze the Loaded Potato Taco Bowl?
Yes, you can. Just let it cool before freezing, and it will store well for about a month.
Get ready to impress your friends and family with this bowl of joy! 🍽️
📌 Pin this recipe for your next cozy dinner night!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet in a single layer without crowding them.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark.
- While the potatoes roast, heat a large skillet over medium heat.
- Add the ground meat, cooking for 7-8 minutes until browned, breaking it up as it cooks.
- Stir in the chili powder, cumin, and chopped onion; cook for 5 minutes, letting the onions soften.
- Add in the black beans and corn, cooking until heated through.
- Divide the crispy potatoes among serving bowls, topping each with the meat mixture and shredded cheese.
- Finish off with the cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.