Name: Loaded Potato Taco Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-inspired
Ingredients: 4 medium-sized russet potatoes, peeled and diced into bite-sized 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; 1 teaspoon chili powder; 1 teaspoon cumin; 1 small red onion, chopped; 1 can (15 ounces) black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; 1 cup shredded cheddar cheese; Lime wedges for serving; Sour cream for topping

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Introduction

The Loaded Potato Taco Bowl is a vibrant, flavorful dish combining crispy roasted potatoes with seasoned meat, black beans, corn, and fresh veggies. It’s a delicious fusion of comfort food and Mexican-inspired flavors that comes together quickly for an easy weeknight dinner or meal prep option.

The dish is a colorful bowl with several layers arranged in sections on top of a bed of green lettuce leaves. Starting from the top left, there is a layer of sliced cooked potatoes with a light brown, slightly crispy texture. Next to it is a generous pile of chunky avocado pieces, light green and creamy-looking. Beside the avocado is a portion of dark brown ground beef mixed with black beans. Below the beef is a bright yellow sweet corn layer, each kernel shiny and fresh. To the left of the corn are red cherry tomatoes, some halved, showing a juicy texture. Below the tomatoes and potatoes are small roasted baby potatoes, golden brown with crispy skin. On the left side are thin slices of purple-red onion. In the center of the bowl is a mound of shredded orange cheddar cheese topped with a dollop of white sour cream, sprinkled with green chopped cilantro. A thin lime wedge peeks out near the avocado. The bowl is white, placed on a white marbled surface, photographed up close. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-sized russet potatoes, peeled and diced into bite-sized 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
1 teaspoon chili powder
1 teaspoon cumin
1 small red onion, chopped
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Sour cream for topping

Instructions

Step 1: Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 2: Bake the potatoes for 25–30 minutes or until crispy and golden brown, flipping them halfway through.
Step 3: While potatoes roast, heat a large skillet over medium heat. Cook the ground beef or turkey until browned; drain excess fat.
Step 4: Add chili powder, cumin, and chopped red onion to the skillet. Cook for about 5 minutes until the onion is soft and translucent.
Step 5: Stir in black beans and corn kernels. Cook 3–4 minutes until heated through. Adjust seasoning as needed.
Step 6: Divide the roasted potatoes into serving bowls. Spoon the meat and bean mixture over the potatoes generously.
Step 7: Sprinkle shredded cheddar cheese on top, then add cherry tomatoes, diced avocado, and fresh cilantro.
Step 8: Serve with lime wedges and a dollop of sour cream for a creamy, tangy finish.

Tips & Variations

Use sweet potatoes instead of russet potatoes for a naturally sweeter flavor.
Make it vegetarian by replacing the meat with extra beans or tofu.
Add sliced jalapeños or hot sauce for extra heat.
Prepare components ahead for easy meal prep; store toppings separately to avoid sogginess.

Storage

Store roasted potatoes, meat mixture, and fresh toppings separately in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze the meat and potatoes in freezer-safe containers for up to 2 months. Reheat potatoes in a 400°F oven for 5–7 minutes to restore crispiness and warm the meat mixture gently on the stovetop before assembling.

How to Serve

The dish is a colorful bowl filled with seven distinct layers. Starting from the left side, there is a bright yellow layer of cooked corn with green herbs sprinkled on top, bordered by a wedge of lime showing its juicy green interior. Next to the corn is a pile of shredded orange cheddar cheese with a dollop of white sour cream on top, dusted with red spices and green herbs. Moving clockwise, there are halved cherry tomatoes showing their red and juicy centers, followed by sliced avocado pieces in light green shades with a sprinkle of green herbs. To the bottom right, there is a layer of cooked ground meat with a dark brown color mixed with visible black beans, topped with green herbs. Below that, golden-brown roasted baby potatoes with a slightly crispy skin fill the space. Finally, to the bottom left, a mix of finely chopped red onions with purple and white pieces adds contrast. The whole bowl sits on a white marbled surface, all brightly lit, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Loaded Potato Taco Bowl vegetarian?

Yes, simply substitute the ground meat with additional black beans, tofu, or your favorite plant-based protein for a vegetarian-friendly version.

How can I adjust the spice level of the recipe?

You can control the heat by adding more or less chili powder and cumin. For extra kick, top with sliced jalapeños or mix in some hot sauce with the meat mixture.