Description
A comforting and filling Loaded Potato Taco Bowl that’s quick and easy to make, perfect for family dinners.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark, until golden brown and crispy.
- While the potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes until no longer pink.
- Add chili powder, cumin, and chopped onion to the meat. Stir and cook for another 5 minutes until the onion is translucent.
- Stir in black beans and corn, and cook for 3-4 minutes until heated through. Adjust seasonings as needed.
- Divide crispy potatoes among 4 serving bowls. Top with meat mixture, then sprinkle with shredded cheese. Let sit for 30 seconds to melt the cheese.
- Add cherry tomatoes, diced avocado, and cilantro on top. Serve with lime wedges and a dollop of sour cream.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before enjoying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 635
- Sugar: 4g
- Sodium: 694mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 80mg