Loaded Potato Taco Bowl
A delightful layering of crispy potatoes, savory meat, and colorful fresh toppings in a taco bowl, perfect for casual dinners and gatherings.
Ingredients
For the Crispy 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
For the Meat Mixture
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans, drained and rinsed 1 can
- 1 cup corn kernels, fresh, canned, or frozen
For the 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 and drizzle with olive oil.
- Season with garlic powder, onion powder, smoked paprika, salt, and black pepper, tossing to coat evenly.
Cooking Potatoes
- Bake potatoes for 30-35 minutes, flipping halfway through, until golden brown and crispy.
Cooking Meat Mixture
- In a skillet over medium heat, cook ground beef or turkey for 7-8 minutes until browned.
- Drain excess fat if needed.
- Add chili powder, cumin, and chopped red onion, cooking for 5 minutes until the onion is soft.
- Stir in black beans and corn, cooking until heated through. Adjust seasonings if necessary.
Assembly
- In serving bowls, layer crispy potatoes and top with the meat mixture.
- Add shredded cheddar, allowing it to melt slightly.
- Finish with cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream.
Notes
Create a beautiful presentation by stacking the layers high in an appealing bowl. Consider pairing with tortilla chips or a refreshing side salad.