Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl combines diced potatoes, flavorful meat, and fresh toppings for a delicious meal.
Equipment
- Knife
- Skillet
Ingredients
For the Potatoes
- 4 medium russet potatoes peeled and diced into ¾-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Meat Mixture
- 1 pound ground beef or turkey 93/7 lean recommended
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion chopped
Add-Ins
- 15 ounces black beans 1 can, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes halved
- 1 medium avocado diced
- ¼ cup fresh cilantro loosely packed and 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 black pepper. Spread them on a baking sheet and roast for about 30 minutes or until golden brown.
- In a skillet, cook the ground beef or turkey with chili powder, cumin, and chopped red onion until browned. Add the black beans and corn, mixing well to combine.
- Once the potatoes are done, assemble the bowls by layering the roasted potatoes, meat mixture, and your choice of toppings such as cheese, cherry tomatoes, avocado, and cilantro.
- Serve with lime wedges and sour cream on the side.
Notes
You can customize this bowl with your preferred toppings or add more vegetables for extra nutrition.