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Loaded Potato Taco Bowl with toppings and ingredients in a bowl

Loaded Potato Taco Bowl

A delicious fusion of crispy potatoes and spicy taco toppings, perfect for family gatherings or casual dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

For the crispy potatoes
  • 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
  • to taste Salt and black pepper
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
  • 15 ounces black beans (1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, canned, or frozen)
For toppings
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, loosely packed and chopped
  • as needed Lime wedges (for serving)
  • as needed Sour cream (for topping)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Spread diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer without crowding.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Cooking Potatoes
  1. 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.
Cooking Meat Mixture
  1. While potatoes roast, heat a large 12-inch skillet over medium heat.
  2. 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.
  3. 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.
  4. Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
Assembly
  1. Divide crispy potatoes among 4 serving bowls (about 1 cup of potatoes per bowl).
  2. Top each with approximately 3/4 cup of meat mixture.
  3. Immediately sprinkle 3-4 tablespoons of shredded cheddar per bowl and let sit for 30 seconds to melt.
  4. Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

Serve the bowls colorful and layered for a stunning look. Customize by replacing meat with grilled chicken or using vegetarian black bean patties.