Print

Loaded Potato Taco Bowl

Loaded Potato Taco Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the deliciousness of a Loaded Potato Taco Bowl, a vibrant and satisfying dish that brings together crispy oven-roasted potatoes, zesty taco-seasoned beef, and an array of fresh toppings. This customizable Tex-Mex bowl is perfect for any occasion, whether you’re hosting friends or enjoying a cozy family dinner. With its bold flavors and delightful textures, this recipe is sure to become a favorite.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 lb ground beef (or ground turkey)
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1/4 cup water
  • 1 cup cooked black beans (canned or homemade)
  • 1 cup corn kernels (frozen or fresh)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 1/2 cup sliced jalapeños (optional)
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until they are evenly coated.
  3. On a baking sheet lined with parchment paper, spread the seasoned potatoes in a single layer and roast in the preheated oven for about 25-30 minutes until crispy and golden, flipping halfway through for even cooking.
  4. While the potatoes are roasting, heat a large skillet over medium-high heat and add ground beef, cooking until browned and cooked through (about 5–7 minutes).
  5. After browning, drain any excess fat from the skillet and add taco seasoning along with 1/4 cup of water. Stir well and simmer for about 2–3 minutes until thickened.
  6. In a small pot, heat the black beans and corn kernels over low heat until warmed through.
  7. Once roasted, remove the potatoes from the oven and transfer them to serving bowls as your base.
  8. On top of each bowl, layer cooked ground beef, warmed black beans, corn, and shredded cheddar cheese.
  9. Finish each bowl by adding a dollop of sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
  10. Serve your Loaded Potato Taco Bowls alongside lime wedges for an added zesty touch. Enjoy!

Nutrition

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

save me