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Loaded potato taco bowl full of fresh toppings and flavors for a healthy meal

Loaded Potato Taco Bowl

A delicious and customizable dish that marries the heartiness of tacos with the comforting flavors of loaded baked potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Forthe 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 taco filling
  • 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 (1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, canned, or frozen)
For topping
  • 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)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer.
  2. Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat well.
  3. Bake the potatoes for 30-35 minutes, flipping halfway through.
Cooking
  1. In a large skillet over medium heat, add the ground beef or turkey, breaking it up as it cooks until fully browned (about 7-8 minutes).
  2. Stir in chili powder, cumin, and the chopped red onion. Cook for another 5 minutes.
  3. Add the black beans and corn, cooking together for another 3-4 minutes. Adjust seasonings as needed.
Assembly
  1. Divide the crispy potatoes into four serving bowls, topping each with the meat mixture.
  2. Sprinkle shredded cheddar cheese on top and allow it to melt slightly.
  3. Finish with cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

For a vegetarian option, replace the meat with lentils or veggie crumbles and use vegan cheese. The loaded potato mixture can be refrigerated for up to 3 days.