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Loaded Potato Taco Bowl Recipe

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★★★★★

4.5 from 63 reviews

This Loaded Potato Taco Bowl is a delicious and hearty meal featuring crispy roasted russet potatoes topped with a flavorful spiced ground beef or turkey mixture, black beans, corn, and melted cheddar cheese. Finished with fresh cherry tomatoes, creamy avocado, cilantro, lime wedges, and sour cream, this dish combines bold Tex-Mex flavors with satisfying textures for a wholesome and crowd-pleasing dinner option.

Ingredients

Scale

Potatoes & Seasoning

  • 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

Meat & Seasoning

  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Other Toppings & Garnishes

  • 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

  1. Preheat & Prepare Potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes evenly on a large baking sheet (at least 13×18 inches) in a single layer without overcrowding. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes. Toss to coat the potatoes thoroughly with the seasonings.
  2. Roast Potatoes: Place the baking sheet in the oven and bake for 30-35 minutes. Flip the potatoes halfway at about 15 minutes using a spatula to ensure even browning. The potatoes should come out golden brown and crispy on the edges.
  3. Cook Meat: While the potatoes are roasting, 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 browned and no pink remains. If using 80/20 beef, drain excess fat; for 93/7 turkey, minimal draining is needed.
  4. Add Spices & Onion: Stir in chili powder, cumin, and chopped red onion into the cooked meat. Continue cooking for about 5 minutes until the onion softens and becomes translucent.
  5. Add Beans & Corn: Mix in the drained black beans and corn kernels. Cook for an additional 3-4 minutes until everything is heated through. Taste the mixture and adjust seasoning with salt and pepper if necessary.
  6. Assemble Bowls: Divide the roasted potatoes equally among 4 serving bowls (about 1 cup each). Spoon approximately 3/4 cup of the meat mixture over the potatoes in each bowl.
  7. Add Cheese & Melt: Sprinkle 3-4 tablespoons of shredded cheddar cheese on top of each bowl. Let sit for 30 seconds to allow the cheese to melt slightly.
  8. Finish with Fresh Toppings: Top each bowl with halved cherry tomatoes, diced avocado, and fresh chopped cilantro. Serve immediately with lime wedges and a dollop of sour cream on the side.

Notes

  • Use 93/7 ground turkey for a leaner option with less draining required.
  • For extra crispiness, spread the potatoes in a single layer ensuring they don’t overlap on the baking sheet.
  • You can substitute cheddar cheese with pepper jack or a Mexican cheese blend for added flavor.
  • Adjust seasoning to taste, especially for salt and chili powder, to suit your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain potato crispness.

Keywords: Loaded Potato Taco Bowl, taco bowl recipe, baked potatoes, ground beef taco bowl, Tex-Mex bowl, healthy dinner recipe, easy weeknight dinner

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