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Loaded Potato Taco Bowl Recipe

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★★★★★

4.9 from 55 reviews

This Loaded Potato Taco Bowl combines crispy roasted russet potatoes with a flavorful ground beef or turkey mixture, black beans, corn, and fresh toppings like avocado, cherry tomatoes, and cilantro. Finished with melted cheddar cheese, a squeeze of lime, and a dollop of sour cream, it’s a hearty, satisfying meal perfect for taco lovers looking for a comforting twist.

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 & Spice Mix

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

Other Toppings & Mix-ins

  • 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. 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) making sure they are in a single layer without overcrowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes well to ensure each piece is coated evenly.
  2. Bake Potatoes: Place the baking sheet in the oven and roast the potatoes for 30-35 minutes. Halfway through, at the 15-minute mark, flip the potatoes with a spatula to achieve even browning. The potatoes should turn golden brown and develop crispy edges.
  3. Cook Meat Mixture: 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 apart with a wooden spoon, until fully browned with no pink spots. For lean turkey (93/7), little to no draining is required; if using fattier beef (80/20), spoon out excess fat carefully.
  4. Add Spices and Onion: Stir in chili powder, cumin, and the chopped red onion into the cooked meat. Continue cooking for 5 minutes until the onion softens and becomes translucent, infusing the mixture with flavor.
  5. Combine Beans and Corn: Add the drained black beans and corn kernels to the meat mixture. Cook everything together for 3-4 minutes until heated through. Taste and adjust seasoning with salt or pepper if needed.
  6. Assemble Bowls: Divide the crispy roasted potatoes evenly across 4 serving bowls (about 1 cup per bowl). Top each bowl with approximately 3/4 cup of the meat, bean, and corn mixture.
  7. Add Cheese: Immediately sprinkle 3-4 tablespoons of shredded cheddar cheese on top of the meat mixture in each bowl. Let it sit for 30 seconds to allow the cheese to melt slightly.
  8. Finish with Fresh Toppings: Add halved cherry tomatoes, diced avocado, and chopped fresh cilantro on top of each bowl for freshness and color. Serve with lime wedges for squeezing over and a dollop of sour cream to finish.

Notes

  • To get extra crispy potatoes, make sure they are spread in a single layer and not crowded on the baking sheet.
  • You can substitute ground turkey with ground beef, chicken, or plant-based crumbles depending on your preference.
  • If using frozen corn, thaw it beforehand for best texture.
  • Adjust seasoning according to your spice preference; adding a pinch of cayenne can add extra heat.
  • This dish can be made ahead by preparing potatoes and meat mixture separately; reheat and assemble just before serving.

Keywords: loaded potato bowl, taco bowl, ground beef recipe, ground turkey recipe, roasted potatoes, easy dinner, weeknight meal, Mexican-inspired bowl

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