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Loaded Potato Taco Bowl Recipe

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★★★★★

4.7 from 149 reviews

Savor the crispy roasted potatoes topped with seasoned ground beef or turkey, black beans, and fresh veggies in this Loaded Potato Taco Bowl. Each bite bursts with a perfect blend of textures and bold Mexican-inspired flavors, making it an ideal quick dinner or meal prep option that’s both comforting and vibrant.

Ingredients

Scale

Potatoes and Seasonings

  • 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

Meat and Spice Mix

  • 1 pound ground beef or turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Vegetables and Beans

  • 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

Cheese and Toppings

  • 1 cup shredded cheddar cheese
  • Lime wedges for serving
  • Sour cream for topping

Instructions

  1. Preheat and season potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss gently to coat all potato pieces thoroughly.
  2. Roast potatoes: Bake the potatoes for 25–30 minutes, flipping halfway through, until they are crispy and golden brown around the edges.
  3. Cook the meat: While potatoes are roasting, heat a large skillet over medium heat. Add ground beef or turkey and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat to keep mixture lean.
  4. Add spices and onion: Stir in chili powder, cumin, and chopped red onion into the meat. Continue cooking for about 5 minutes, until the onion is soft and translucent.
  5. Combine beans and corn: Mix in the black beans and corn kernels. Cook for an additional 3–4 minutes until heated through. Taste and adjust seasonings with salt and pepper as needed.
  6. Assemble bowls: Divide the roasted potatoes among serving bowls. Spoon the meat and bean mixture over the potatoes generously.
  7. Add toppings: Sprinkle shredded cheddar cheese over each bowl, then add cherry tomatoes, diced avocado, and a sprinkle of fresh cilantro.
  8. Serve: Serve each bowl with a lime wedge and a dollop of sour cream on top for a tangy finish.

Notes

  • Sweet potatoes can be substituted for russet potatoes for a sweeter flavor profile.
  • This dish can easily be made vegetarian by replacing the ground meat with extra beans or firm tofu.
  • For added heat, include sliced jalapeños as a topping or mix hot sauce into the meat mixture.
  • Perfect for meal prepping; store components separately and combine when ready to serve to maintain freshness and texture.
  • Experiment with additional taco toppings like pico de gallo, pickled jalapeños, or different cheese blends for customization.

Keywords: taco bowl, loaded potatoes, comfort food, quick dinner, flavorful recipe, easy meal prep

Find it online: https://trendytasterecipes.com/loaded-potato-taco-bowl-recipe/