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Loaded Potato Taco Bowl

A comforting and customizable dish featuring crispy roasted potatoes, spiced ground meat, and a variety of toppings, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 4 medium russet potatoes Peeled and diced into 3/4-inch pieces (Yukon Golds can be a good substitute).
  • 2 tablespoons olive oil Adds moisture and helps achieve a crispy texture (avocado oil works too).
  • 1 teaspoon garlic powder Impacts flavor; fresh minced garlic can be swapped in for a bold kick.
  • 1 teaspoon onion powder Offers sweetness; fresh onions may also work.
  • 1 teaspoon smoked paprika Provides smoky depth; regular paprika or cayenne (for heat) can be used instead.
  • Salt and black pepper Essential seasonings to taste.
For the Meat Mixture
  • 1 pound ground beef or turkey 93/7 lean is recommended for flavor without excessive grease; feel free to omit for a vegetarian version.
  • 1 teaspoon chili powder A key player for the taco flavor profile; you can use taco seasoning as alternative.
  • 1 teaspoon cumin Adds warmth and earthiness; optional smoked cumin enhances the flavor.
  • 1 small red onion Chopped for a sweetness contrast; yellow onion serves well here too.
  • 15 ounces black beans Rinsed and drained for protein; chickpeas could work if you want a change.
  • 1 cup corn kernels Fresh, canned, or frozen; add more if you love corn!
Toppings
  • 1 cup shredded cheddar cheese Melts beautifully for that comforting finish; try Monterey Jack for a milder flavor.
  • 1 cup cherry tomatoes Halved for freshness; you can substitute with regular tomatoes if needed.
  • 1 medium avocado Diced for creaminess; Greek yogurt also works as a dairy substitute.
  • 1/4 cup fresh cilantro Chopped for a boost of flavor; parsley can be used if you don’t like cilantro.
  • Lime wedges For serving to add zest; you can also use lemon wedges.
  • Sour cream A fantastic topping; Greek yogurt or cashew cream can replace it for a healthier twist.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Spread diced potatoes on a large baking sheet in a single layer.
  3. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the top.
  4. Toss to ensure the potatoes are evenly coated.
Roasting Potatoes
  1. Bake the potatoes for 30-35 minutes, flipping them halfway through until golden brown.
Cooking the Meat
  1. While the potatoes roast, heat a 12-inch skillet over medium heat.
  2. Add your ground meat and cook for 7-8 minutes, breaking it apart with a wooden spoon until browned.
  3. Stir in chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion softens.
  4. Add black beans and corn, heating through for about 3-4 minutes; taste and adjust seasonings.
Assembly and Serving
  1. Divide crispy potatoes among four bowls.
  2. Top each with the meat mixture and sprinkle with shredded cheddar.
  3. Allow the cheese to melt for about 30 seconds.
  4. Garnish with cherry tomatoes, diced avocado, and fresh cilantro.
  5. Serve with lime wedges and a dollop of sour cream.

Notes

Prepping the potatoes ahead of time allows for quick assembly. If you prefer a spicy kick, add jalapeños to the meat mixture. Serve with tortilla chips for added crunch.