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Loaded Potato Taco Bowl Recipe

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4.3 from 75 reviews

This Loaded Potato Taco Bowl recipe combines crispy roasted russet potatoes with seasoned ground beef, black beans, corn, and a melty cheddar cheese topping. Finished with fresh sour cream, cilantro, tomatoes, green onions, and optional jalapeños, it’s a hearty, flavorful Mexican-inspired bowl perfect for a satisfying meal in under an hour.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 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

Beef Mixture

  • 1 lb ground beef (or ground turkey)
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1/4 cup water

Additional Ingredients

  • 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
  2. Season Potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated for flavorful, crispy results.
  3. Roast Potatoes: Spread the potatoes evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until the potatoes are golden and crispy.
  4. Cook Ground Beef: While potatoes roast, heat a large skillet over medium-high heat. Add ground beef, breaking it apart, and cook until browned and fully cooked, about 5-7 minutes.
  5. Season Beef: Drain excess fat from skillet, then add taco seasoning and 1/4 cup water. Stir and simmer 2-3 minutes until sauce thickens and meat is evenly coated.
  6. Warm Beans and Corn: In a small pot over low heat, gently heat the cooked black beans and corn kernels until warmed through.
  7. Assemble Bowls: When potatoes are done, transfer them to serving bowls as the base.
  8. Add Toppings: Layer the seasoned ground beef, warmed black beans, corn, and shredded cheddar cheese over the roasted potatoes.
  9. Garnish Bowls: Top each bowl with sour cream, chopped cilantro, diced tomatoes, green onions, and optional jalapeños for fresh flavor and a bit of heat.
  10. Serve: Offer lime wedges on the side to squeeze over the bowls for a bright, zesty finish.

Notes

  • You can substitute ground turkey for ground beef for a leaner option.
  • Use homemade taco seasoning for a customizable spice level and reduced sodium.
  • If you prefer less heat, omit the jalapeños or serve them on the side.
  • To make it vegetarian, replace meat with extra beans or a plant-based meat substitute.
  • Leftover bowls store well refrigerated for up to 3 days; reheat in the oven or microwave.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

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