Description
A comforting and flavorful Loaded Potato Taco Bowl filled with crispy roasted potatoes, savory meat, fresh veggies, and creamy toppings.
Ingredients
Scale
- 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. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the top. Toss gently to coat.
- Roast the potatoes for 30-35 minutes, flipping them at the 15-minute mark.
- Meanwhile, heat a large skillet over medium heat, add ground beef or turkey, and cook for 7-8 minutes until browned.
- Stir in chili powder, cumin, and chopped red onion, cooking for another 5 minutes.
- Add black beans and corn to the skillet and cook for an additional 3-4 minutes until heated through.
- To serve, divide the crispy potatoes among bowls, spoon meat mixture on top, sprinkle with cheddar cheese, and add tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
Feel free to customize toppings or substitute sweet potatoes for a twist. Make ahead and store components separately for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 80mg