Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl combines tender potatoes with savory meat, beans, and fresh toppings.
Equipment
- Pot
- Skillet
Ingredients
For the Potatoes
- 4 medium-sized russet potatoes peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Meat
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion chopped
For the Toppings
- 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
- 1 1 avocado diced
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them on a baking sheet.
- Bake the potatoes for 25-30 minutes until golden and crispy.
- While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey, red onion, chili powder, cumin, salt, and pepper. Cook until the meat is browned and cooked through.
- Add the black beans and corn to the skillet. Stir and cook for another 5 minutes.
- Assemble the bowls by placing the baked potatoes at the bottom, then topping with the meat mixture, cheddar cheese, cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
You can customize your toppings with your favorite ingredients like jalapeños or different types of cheese.