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–+ servings
Loaded Potato Taco Bowl

Savory Loaded Potato Taco Bowl Perfect for Any Craving

Enjoy a protein-packed Loaded Potato Taco Bowl perfect for any craving, featuring crispy potatoes and savory seasoned meat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 cups Russet Potatoes Chopped into bite-sized pieces
  • 2 tablespoons Olive Oil Can substitute with any cooking oil
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic
  • 1 teaspoon Onion Powder Finely chopped fresh onion can be substituted
  • 1 teaspoon Smoked Paprika Regular paprika can be used
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black Pepper Adjust according to taste
For the Filling
  • 1 pound Ground Beef or Turkey (93/7 recommended) Can substitute with ground chicken or lentils
  • 1 tablespoon Chili Powder Adjust to heat preference
  • 1 teaspoon Cumin Adjust to heat preference
  • 1 medium Red Onion Can substitute with yellow or white onions
  • 1 cup Black Beans Other beans like pinto can be used
  • 1 cup Corn Fresh, canned, or frozen
Toppings
  • 1 cup Shredded Cheddar Cheese Can substitute with dairy-free cheese
  • 1 cup Cherry Tomatoes Can substitute with regular tomatoes
  • 1 medium Avocado Can omit or substitute with guacamole
  • 1 cup Fresh Cilantro Optional garnish
  • 2 medium Lime Wedges
  • ½ cup Sour Cream Can substitute with dairy-free alternatives

Equipment

  • Oven
  • Large baking sheet
  • Large skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Chop the russet potatoes into bite-sized pieces and spread them on a baking sheet. Drizzle with olive oil, sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the top. Toss to coat before roasting for 30–35 minutes, flipping halfway through.
  2. In a skillet over medium heat, add ground beef or turkey and cook for 7-8 minutes, breaking apart until browned. Transfer to a bowl and keep warm.
  3. In the same skillet, add chopped red onion and sauté for about 3 minutes until soft. Stir in chili powder and cumin and cook together for 2 minutes.
  4. Add black beans and corn to the meat mixture and cook for 3-4 minutes until heated through. Adjust seasoning as needed.
  5. To serve, place 1 cup of crispy roasted potatoes into each bowl. Top with ¾ cup of the meat mixture and let the heat melt the cheese on top.
  6. Finish by adding cherry tomatoes and avocado slices. Sprinkle with cilantro and serve with lime wedges and sour cream.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 38gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 700mgPotassium: 1200mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 20mg

Notes

Store components separately in airtight containers for up to 4 days. Optionally, freeze meat mixture and potatoes for up to 3 months.

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