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–+ servings

Loaded Potato Taco Bowl

A delicious and hearty dish combining the great flavors of tacos with crispy potatoes, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Crispy Potatoes
  • 4 medium russet potatoes, peeled and diced into 3/4-inch pieces Chop into uniform pieces for even cooking.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
Meat Mixture
  • 1 pound ground beef or turkey (93/7 lean recommended) Substitute with a meat alternative for a vegetarian option.
  • 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)
Toppings
  • 1 cup shredded cheddar cheese Feel free to use a variety of cheeses.
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, loosely packed and chopped
  • to taste Lime wedges (for serving)
  • to taste Sour cream (for topping)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Spread the diced potatoes on a baking sheet and drizzle with olive oil. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes well.
Cooking Potatoes
  1. Bake potatoes for 30-35 minutes, flipping them at the 15-minute mark, until they are golden brown and crispy.
Cooking Meat Mixture
  1. In a skillet, cook the ground beef or turkey over medium heat for 7-8 minutes until browned.
  2. Add chili powder, cumin, and chopped red onion to the skillet. Cook for 5 minutes until the onion softens.
  3. Stir in the black beans and corn, and cook for 3-4 minutes until heated through. Adjust the seasonings as needed.
Assembling the Bowl
  1. Divide the crispy potatoes into bowls and top with the meat mixture. Sprinkle shredded cheese over the top.
  2. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 72gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 15gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, though potatoes may lose some crispiness.

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