Loaded Potato Taco Bowl
A delightful fusion of crispy roasted potatoes and seasoned ground meat, topped with vibrant ingredients, perfect for a comforting meal.
Ingredients
For the roasted potatoes
- 4 medium russet potatoes Peeled and diced.
- 2 tablespoons olive oil For roasting.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper To taste.
For the meat mixture
- 1 pound ground beef or turkey (93/7 lean)
- 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.
- Lime wedges For serving.
- Sour cream For topping.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Spread diced potatoes on a large baking sheet in a single layer.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat.
- Bake potatoes for 30-35 minutes, flipping them at the 15-minute mark.
Cooking
- Heat a large skillet over medium heat and add ground beef or turkey. Cook for 7-8 minutes.
- Add chili powder, cumin, and chopped red onion. Stir and let simmer for 5 minutes.
- Stir in black beans and corn, cooking for another 3-4 minutes.
Assembly
- Divide the crispy potatoes among four serving bowls.
- Top each bowl with the meat mixture and sprinkle with shredded cheddar cheese.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and sour cream.
Notes
Preheat the oven before roasting the potatoes for optimal crispiness. Taste as you cook to adjust seasoning.