Savory and Satisfying: Loaded Potato Taco Bowl Delight
Loaded Potato Taco Bowl is a hearty twist on classic taco flavors featuring crispy potatoes and savory fillings.
Equipment
- Oven
- Baking Sheet
- skillet
Ingredients
For the Roasted Potatoes
- 4 cups Russet Potatoes or sweet potatoes for a sweeter take
- 2 tablespoons Olive Oil or avocado oil for extra flavor
- 1 teaspoon Garlic Powder or fresh minced garlic
- 1 teaspoon Onion Powder can be omitted
- 1 teaspoon Smoked Paprika regular paprika can be a substitute
- to taste Salt
- to taste Pepper
For the Taco Filling
- 1 pound Ground Beef or Turkey or beans/tofu for vegetarian version
- 1 tablespoon Chili Powder adjust based on spice preference
- 1 teaspoon Cumin
- 1 small Red Onion or yellow onion
- 1 can Black Beans or kidney beans
- 1 cup Corn frozen, fresh, or canned
For Toppings
- 1 cup Shredded Cheddar Cheese or any cheese blend/queso
- 1 cup Cherry Tomatoes or diced regular tomatoes
- 1 medium Avocado or guacamole
- 1/4 cup Fresh Cilantro optional
- 2 pieces Lime Wedges optional
- 1/2 cup Sour Cream or yogurt
Instructions
Cooking Instructions
- Preheat the oven to 425°F (220°C). Spread diced russet potatoes on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Bake for 25-30 minutes or until the potatoes are golden brown and crispy, flipping them halfway.
- Cook the ground beef or turkey in a skillet over medium heat until browned, about 6-8 minutes. Drain any excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet, cooking for 5 minutes until the onion softens.
- Mix in black beans and corn, heating through for an additional 3-4 minutes. Taste and adjust seasoning.
- Assemble your bowls by portioning the roasted potatoes at the bottom, topping with the meat mixture and cheese, tomatoes, avocado, and cilantro.
- Serve with lime wedges and a dollop of sour cream.
Notes
Optional: Top with jalapeños for extra kick if desired.