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Loaded Potato Taco Bowl filled with toppings, perfect for a high-protein dinner

Loaded Potato Taco Bowl

A delightful fusion of flavors combining baked potatoes with taco-seasoned beef or turkey, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the 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 (1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, canned, or frozen)
For 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 the oven to 425°F (220°C).
  2. Spread the diced potatoes on a large baking sheet in a single layer without crowding.
  3. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
  4. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
Cooking the Meat
  1. While the potatoes are roasting, heat a skillet over medium heat.
  2. Add the ground beef or turkey and cook for 7-8 minutes until browned.
  3. Add chili powder, cumin, and chopped red onion into the meat and cook for an additional 5 minutes until onion softens.
  4. Stir in black beans and corn, cooking for another 3-4 minutes until heated through.
Assembling the Bowls
  1. Divide crispy potatoes among serving bowls and top with the meat mixture.
  2. Sprinkle shredded cheddar on each bowl and let sit for about 30 seconds to melt.
  3. Garnish with cherry tomatoes, diced avocado, and fresh cilantro.
  4. Serve with lime wedges and a dollop of sour cream.

Notes

For crispy potatoes, soak diced potatoes in cold water for 30 minutes beforehand. Feel free to substitute ingredients based on availability.