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–+ servings
Loaded Potato Taco Bowl

Delicious Loaded Potato Taco Bowl for Your Next Dinner

Savor the delightful layers of crispy roasted potatoes, savory meat, fresh veggies, and indulgent cheese in this Loaded Potato Taco Bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Potatoes
  • 4 pieces Russet Potatoes or sweet potatoes for a touch of sweetness
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Onion Powder or fresh chopped onions
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Filling
  • 1 pound Ground Beef or Turkey or beans or tofu for a vegetarian option
  • 1 tablespoon Chili Powder adjust to your heat preference
  • 1 teaspoon Cumin optional but recommended
  • 1 small Red Onion or yellow onions
For the Toppings
  • 1 can Black Beans other beans can be substituted
  • 1 cup Corn Kernels fresh, canned, or frozen
  • 1 cup Shredded Cheddar Cheese or any melty cheese
  • 1 cup Cherry Tomatoes or diced bell peppers
  • 1 piece Avocado or Greek yogurt
  • 1/4 cup Fresh Cilantro omit if not preferred
  • 2 pieces Lime Wedges or lemon
  • 1/2 cup Sour Cream or Greek yogurt

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Rinse and dice the russet potatoes into bite-sized cubes. Spread on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Roast the potatoes for 25-30 minutes, flipping halfway through for even cooking.
  3. Heat a large skillet over medium heat and add ground beef or turkey. Cook for 5-7 minutes until browned, draining excess fat.
  4. Stir in chili powder, cumin, and chopped red onion. Cook for another 5 minutes until the onion softens.
  5. Add black beans and corn to the skillet and heat for 3-4 minutes until warmed through.
  6. Layer crispy potatoes in serving bowls, topping with the meat and bean mixture.
  7. Add toppings: sprinkle cheddar cheese, halved cherry tomatoes, diced avocado, and cilantro.
  8. Serve with lime wedges and sour cream on the side.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap portions tightly and they can last up to 2 months.

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