why make this recipe
Loaded Potato Taco Bowl is a fun and hearty dish that combines two beloved favorites: loaded potatoes and tacos. This dish is perfect for family dinners or casual get-togethers. It’s filling, full of flavor, and can be easily customized to suit your taste. Whether you’re in the mood for beef or turkey, this recipe is flexible and allows for creativity with toppings. Plus, it’s a great way to use up leftover ingredients!
how to make Loaded Potato Taco Bowl
Ingredients:
- 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)
Directions:
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat them evenly.
- Bake the potatoes for 30-35 minutes. Make sure to flip them at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges when done.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until fully browned with no pink remaining.
- Add the chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
- Stir in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- Divide the crispy potatoes into 4 serving bowls (about 1 cup potatoes per bowl). Top each bowl with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese on top and let sit for 30 seconds to melt.
- Add the cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
how to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm, allowing each person to squeeze lime juice over their bowl for extra flavor. A dollop of sour cream adds creaminess and balances the spices. It’s great to serve alongside tortilla chips for added crunch.
how to store Loaded Potato Taco Bowl
If you have leftovers, store each component separately in airtight containers. You can keep the potatoes in the fridge for up to 3 days, while the meat mixture can last about the same. Reheat the potatoes in the oven for crispiness and microwave the meat mixture.
tips to make Loaded Potato Taco Bowl
- Be sure to cut the potatoes into similar sizes to ensure even cooking.
- For extra flavor, try adding jalapeños or other spices to the meat mixture.
- Feel free to switch the cheese to your preference; pepper jack can add a nice kick.
- Customize your toppings with ingredients like olives, green onions, or salsa.
variation
You can make a vegetarian version by swapping the meat for plant-based protein or more beans. For a healthier option, substitute regular potatoes with sweet potatoes.
FAQs
1. Can I use sweet potatoes instead of russet potatoes?
Yes! Sweet potatoes make a great alternative and add a nice sweetness to the dish.
2. Can I prepare this dish ahead of time?
Yes! You can cook the potatoes and meat mixture ahead of time. Just reheat before serving and add your fresh toppings.
3. What other toppings can I use?
You can add toppings like sliced olives, chopped green onions, or even a sprinkle of taco seasoning for an extra kick.
Loaded Potato Taco Bowl
A fun and hearty dish that combines loaded potatoes and tacos, perfect for family dinners or casual get-togethers.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 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 without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat them evenly.
- Bake the potatoes for 30-35 minutes, flipping at the 15-minute mark until golden brown and crispy on the edges.
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes until fully browned.
- Add the chili powder, cumin, and chopped red onion to the meat. Stir and cook for 5 minutes until the onion softens.
- Stir in the black beans and corn, cooking for an additional 3-4 minutes until heated through. Adjust seasonings as needed.
- Divide the potatoes into 4 bowls, topping each with the meat mixture and cheese, letting sit for 30 seconds to melt.
- Add cherry tomatoes, avocado, and cilantro on top. Serve with lime wedges and sour cream.
Notes
Cut the potatoes into similar sizes for even cooking. Customize toppings with jalapeños, olives, or green onions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg
Keywords: loaded potato, taco bowl, comfort food, family dinner