Indulge in the delightful flavors of the Loaded Potato Taco Bowl, a delicious fusion that brings together the best of both worlds: crispy, hearty potatoes and spicy, savory taco toppings. This dish not only pleases the palate, but it also looks vibrant and appetizing, making it perfect for family gatherings, casual dinners, or even game day celebrations. Each serving is a colorful display of textures and tastes, from the creamy avocado to the melted cheese.
As you dig into this bowl of goodness, the comforting scent of roasted potatoes and seasoned meat will draw you in. The mix of fresh ingredients guarantees a sensational eating experience that you’ll want to savor with every bite. In this article, we’ll guide you through preparing this satisfying meal that’s sure to impress your family and friends. Get ready to discover why this Loaded Potato Taco Bowl is a must-try!
Why You’ll Love This Recipe
- Fresh Ingredients: Made with wholesome produce and lean meats, this meal is both tasty and nourishing.
- Ease of Preparation: The straightforward steps make it beginner-friendly and quick to whip up.
- Nutrition: Packed with protein, fiber, and healthy fats, it’s a balanced meal choice for any occasion.
- Versatility: Customize your bowl with different toppings to suit your taste preferences.
- Presentation: Each bowl is a feast for the eyes, showcasing vibrant colors and textures.
You won’t want to miss trying this crowd-pleasing dish!
Preparation and Cooking Time
- Total time: 1 hour
- Preparation time: 15 minutes
- Cooking time: 30-35 minutes
(Note that times may vary.)
Ingredients You’ll Need
- 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)
How To Make Loaded Potato Taco Bowl
Preheat the oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.
While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until completely browned with no pink remaining. For 93/7 turkey, minimal draining is needed. For 80/20 beef, tilt the pan and spoon out excess fat.
Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
Divide crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl). Top each with approximately 3/4 cup of meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar per bowl and let sit for 30 seconds to melt.
Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
How to Serve
- Presentation: Serve the bowls colorful and layered for a stunning look.
- Accompaniments: Pair with tortilla chips for added crunch or a fresh salad as a side.
- Portions: Adjust the portion size based on appetite; these can easily be made smaller as appetizers.
- Beverage Pairing: Enjoy with a refreshing iced tea or a light beer for a perfect balance.
These bowls are sure to impress at any meal!
Additional Tips
- Add spices like cayenne pepper or jalapeños for an extra kick.
- Customize by replacing meat with grilled chicken or using vegetarian black bean patties.
- Serve in a tortilla bowl for fun and an added crunchy experience.
Recipe Variations
- BBQ Chicken Loaded Bowl: Substitute ground beef for shredded BBQ chicken and top with coleslaw for a twist.
- Vegetarian Option: Use mushrooms or extra beans in place of meat for a satisfying vegetarian meal.
- Tex-Mex Style: Add avocado dressing or jalapeño slices for an authentic Tex-Mex flavor explosion.
Freezing and Storage
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: For best results, freeze the meat and potatoes separately in sealed bags for up to 3 months.
Special Equipment
- Large baking sheet
- Skillet (12-inch)
- Wooden spoon
- Spatula
- Knife and cutting board
- Bowls for serving
FAQ’s
- Can I use frozen potatoes?: Fresh potatoes are recommended for crispiness, but frozen diced potatoes can work in a pinch.
- Is this recipe healthy?: Yes! It includes fresh vegetables, lean protein, and healthy fats, making it a nutritious option.
- Can I make this ahead of time?: You can prepare the potatoes and meat mixture in advance and assemble just before serving.
- Can I customize the toppings?: Absolutely! Feel free to add your favorites like jalapeños, different cheeses, or even salsa.
- Are there alternative cooking methods?: Yes, you can also make this dish in an air fryer or slow cooker for a different cooking approach.
Conclusion
The Loaded Potato Taco Bowl is a delightful mix of flavors and textures that you and your loved ones will adore. This dish is not only hearty and comforting but also brings a healthy balance of fresh ingredients. Whether it’s a cozy family dinner or a festive gathering, this bowl will surely be a hit. Give it a try and watch everyone go back for seconds!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Spread diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer without crowding.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.
- While potatoes roast, heat a large 12-inch skillet over medium heat.
- Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until completely browned with no pink remaining.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens and becomes translucent.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- Divide crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl).
- Top each with approximately 3/4 cup of meat mixture.
- Immediately sprinkle 3-4 tablespoons of shredded cheddar per bowl and let sit for 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
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