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A delicious Loaded Potato Taco Bowl topped with fresh ingredients and vibrant colors.

Loaded Potato Taco Bowl

A delightful twist on traditional tacos, this Loaded Potato Taco Bowl features crispy potatoes, savory ground meat, and all your favorite taco toppings, making it a hearty and versatile meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 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 to taste Salt
  • Black pepper to taste Black pepper
For the filling
  • 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)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Spread the diced potatoes on a large baking sheet in a single layer without crowding them.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
  4. Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark.
Cooking the filling
  1. While the potatoes roast, heat a large skillet over medium heat.
  2. Add the ground meat, cooking for 7-8 minutes until browned, breaking it up as it cooks.
  3. Stir in the chili powder, cumin, and chopped onion; cook for 5 minutes, letting the onions soften.
  4. Add in the black beans and corn, cooking until heated through.
  5. Divide the crispy potatoes among serving bowls, topping each with the meat mixture and shredded cheese.
  6. Finish off with the cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

Cut the potatoes into uniform pieces for even cooking. Feel free to dress it up with your favorite toppings or hot sauce for an extra kick!