Loaded Mexican Taco Bowl
This Loaded Mexican Taco Bowl is a hearty and flavorful dish that combines potatoes, meat, beans, and fresh toppings.
Equipment
- Pot
- Skillet
Ingredients
For the Potatoes
- 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
For the Meat
- 1 pound ground beef or turkey
For the Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
For the Toppings
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes or until golden brown.
- In a skillet, cook the ground beef or turkey over medium heat. Add the chili powder, cumin, chopped red onion, salt, and pepper. Cook until the meat is browned and the onions are soft.
- Add the black beans and corn to the skillet, stirring until heated through.
- To serve, layer the roasted potatoes in bowls, top with the meat mixture, cheddar cheese, cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
You can customize this bowl with your favorite toppings like jalapeños or different types of cheese.