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Loaded Potato Taco Bowl Recipe

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★★★★★

4.5 from 118 reviews

This Loaded Potato Taco Bowl is a hearty and flavorful meal that combines crispy baked russet potatoes with a spiced ground beef or turkey mixture, black beans, corn, and fresh toppings like avocado, cherry tomatoes, and cilantro. Perfect for a satisfying dinner that brings together the best of Tex-Mex flavors and comforting baked potatoes.

Ingredients

Scale

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
  • Salt and black pepper to taste

Meat and Seasoning

  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Additional Ingredients

  • 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

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Spread the diced potatoes evenly on a large baking sheet (at least 13×18 inches) in a single layer without overcrowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss gently to coat the potatoes thoroughly.
  2. Bake potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 30-35 minutes. Flip the potatoes halfway through at 15 minutes using a spatula to ensure they brown evenly and become crispy on the edges.
  3. Cook the meat: While the potatoes are baking, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey to the skillet and cook for 7-8 minutes, breaking up the meat with a wooden spoon, until fully browned with no pink remaining. If using lean turkey, minimal draining is needed; for beef with higher fat content, tilt the pan and spoon out excess fat.
  4. Add spices and onion: Stir in the chili powder, cumin, and chopped red onion to the cooked meat. Continue cooking for another 5 minutes until the onion softens and turns translucent, blending the flavors.
  5. Combine beans and corn: Mix in the black beans and corn kernels to the meat mixture. Cook for an additional 3-4 minutes until everything is heated through. Taste and adjust seasoning as necessary.
  6. Assemble the bowls: Divide the crispy roasted potatoes evenly among 4 serving bowls, about 1 cup per bowl. Spoon approximately 3/4 cup of the meat mixture over the potatoes in each bowl.
  7. Add cheese and toppings: Sprinkle 3-4 tablespoons of shredded cheddar cheese onto each bowl. Let it sit for about 30 seconds to allow the cheese to melt slightly. Top with halved cherry tomatoes, diced avocado, and fresh chopped cilantro.
  8. Serve: Serve the loaded potato taco bowls immediately, accompanied by lime wedges and a dollop of sour cream for added creaminess and tang.

Notes

  • You can substitute ground beef with ground turkey for a leaner option.
  • Adjust spices according to your preferred heat level by adding cayenne or extra chili powder.
  • Fresh corn kernels add a sweeter taste than canned or frozen, but all options work well.
  • Allow the cheese to melt briefly on the hot meat mixture for a gooey and delicious texture.
  • If you want to make this vegetarian, omit meat and increase black beans or add plant-based protein.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: loaded potato taco bowl, baked potato recipe, taco bowl, ground beef recipe, ground turkey recipe, Tex-Mex dinner, easy weeknight dinner

Find it online: https://cheframiflavor.com/loaded-potato-taco-bowl-recipe/