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Delicious Loaded Potato Taco Bowl topped with fresh ingredients and spices

Loaded Potato Taco Bowl

A delightful explosion of flavors combining warm, creamy potatoes with spiced meat and fresh toppings, perfect for family gatherings or a weekday dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 medium medium potatoes, diced
  • 1 tablespoon Olive oil for roasting
  • Salt and pepper to taste
For the filling
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced for freshness
  • 1 cup shredded cheese for topping
  • 1 cup sour cream or Greek yogurt for topping
  • 2 tablespoons chopped cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until crispy.
Cooking
  1. In a skillet, cook the ground meat until browned. Drain excess fat, add taco seasoning and a splash of water. Stir until well mixed and let simmer for about 5 minutes.
Assembly
  1. In serving bowls, layer the roasted potatoes, seasoned meat, black beans, corn, cherry tomatoes, and avocado.
  2. Top with shredded cheese and a dollop of sour cream.
  3. Garnish with chopped cilantro and enjoy!

Notes

These bowls can be stored separately in the fridge for up to 3 days. Freeze the meat and beans mixture for longer storage, up to 3 months. Reheat before serving. Pro tip: don’t skip the cilantro garnish; it adds freshness!