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Loaded Potato Taco Bowl

A harmonious blend of creamy, crispy potatoes and zesty taco flavors, this dish is designed to satisfy both hunger and nostalgia while inviting everyone to the table with its familiar warmth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 4 medium Potatoes Acts as the base; try using sweet potatoes for a twist.
  • 2 tablespoons Olive Oil For roasting; avocado oil is a light alternative.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh garlic will work beautifully.
  • 1 teaspoon Onion Powder Adds sweetness; feel free to substitute with diced fresh onions.
  • 1 teaspoon Smoked Paprika For a hint of smokiness; regular paprika delivers a good flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/2 teaspoon Black Pepper Essential for seasoning.
For the Filling
  • 1 pound Ground Beef or Turkey Cooked until browned.
  • 1 teaspoon Chili Powder For flavor.
  • 1 teaspoon Cumin For flavor.
  • 1/2 cup Chopped Red Onion Adds sweetness.
  • 1 cup Black Beans Heated through.
  • 1 cup Corn Heated through.
For the Toppings
  • 1 cup Shredded Cheddar Cheese For garnishing.
  • 1 cup Cherry Tomatoes Diced for topping.
  • 1 medium Diced Avocado For freshness.
  • 1/4 cup Fresh Cilantro For garnishing.
  • 1 lime Lime Wedges Served on the side.
  • 1/2 cup Sour Cream For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
  2. Bake the potatoes for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
Cooking the Filling
  1. In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
  2. Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
  3. Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Assembly
  1. Divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
  2. Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
  3. Serve with lime wedges and a dollop of sour cream on top.

Notes

Best enjoyed warm. Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, separate the meat from potatoes to maintain texture. Reheat in the oven at 350°F for about 15-20 minutes.