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Loaded Potato Taco Bowl: Quick & Hearty Dinner Everyone Will Love

Loaded potato taco bowl with toppings and lime wedges
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Savor the crispy roasted potatoes topped with seasoned meat, black beans, and fresh veggies. Each bite bursts with flavor and a perfect blend of textures.

Ingredients

Scale
  • 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

1. Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.

2. Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.

3. Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

4. Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.

5. Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.

6. To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.

7. Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.

8. Serve with lime wedges and a dollop of sour cream on top.

Notes

Feel free to use sweet potatoes instead of russet potatoes for a different flavor profile.

This dish can be made vegetarian by substituting the ground meat with additional beans or tofu.

For an added kick, include sliced jalapenos as a topping or mix some hot sauce into the meat mixture.

This recipe is perfect for meal prepping. Simply store the ingredients separately and combine them when ready to serve.

Experiment with your favorite taco toppings for a personalized touch!

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