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Loaded Potato Taco Bowl served in a colorful dish with fresh toppings

Loaded Potato Taco Bowl

A comforting and satisfying bowl featuring crispy roasted potatoes, savory seasoned protein, and fresh toppings, perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 4 pieces 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 Protein Mixture
  • 1 pound ground beef or turkey (93/7 lean recommended) For a vegetarian option, substitute with lentils or tofu crumbles.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion (chopped)
  • 15 ounces black beans (1 can, drained and rinsed) Can substitute with pinto or kidney beans.
  • 1 cup corn kernels (fresh, canned, or frozen)
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)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Spread the diced potatoes on a large baking sheet in a single layer.
  3. Drizzle olive oil over the potatoes, then season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat evenly.
Roasting Potatoes
  1. Roast the potatoes in the oven for 30-35 minutes, flipping them halfway through until golden brown and crispy.
Cooking Protein
  1. While the potatoes are roasting, heat a large skillet over medium heat.
  2. Add ground beef or turkey and cook for 7-8 minutes, breaking it apart until no pink remains.
  3. If using 80/20 beef, drain excess fat if needed.
  4. Add chili powder, cumin, and chopped onion, cooking until the onion is softened (about 5 minutes).
  5. Mix in the drained black beans and corn, heating for an additional 3-4 minutes.
Assembly
  1. Divide the crispy potatoes among 4 serving bowls, using about 1 cup of potatoes per bowl.
  2. Top each bowl with about 3/4 cup of the meat mixture, followed by 3-4 tablespoons of cheddar cheese to let it melt.
  3. Finally, add cherry tomatoes, diced avocado, and cilantro on top. Serve with lime wedges and sour cream.

Notes

To keep leftovers fresh, store components in airtight containers for up to 3 days in the fridge or freeze for up to 2 months. Reheat on low heat to retain moisture.