Description
A delicious Loaded Potato Taco Bowl packed with flavors and textures.
Ingredients
Scale
- 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes or until golden brown.
- In a skillet, cook ground beef or turkey over medium heat until browned.
- Add red onion, chili powder, cumin, salt, and pepper to the meat. Cook until onion is translucent.
- Stir in black beans and corn. Cook until heated through.
- In a bowl, layer roasted potatoes, meat mixture, cheddar cheese, cherry tomatoes, avocado, and cilantro.
- Serve with lime wedges and sour cream on top.
Notes
- Feel free to customize with your favorite toppings.
- This dish can be made vegetarian by substituting meat with additional beans or lentils.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Loaded Potato Taco Bowl, Taco Bowl, Loaded Potatoes