Loaded Potato Taco Bowl
A hearty meal featuring crispy baked potatoes topped with seasoned ground beef or turkey and a variety of fresh toppings.
Ingredients
For the crispy potatoes
- 4 medium russet potatoes, peeled and diced Russet potatoes work best for crispiness.
- 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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
For the toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation of potatoes
- Preheat your oven to 425°F (220°C).
- On a baking sheet, spread out the diced russet potatoes. Drizzle them with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Toss the potatoes until they are well-coated and bake for 25 to 30 minutes, flipping halfway.
Cooking the meat
- In a skillet over medium heat, add the ground beef or turkey. Cook for about 5 to 7 minutes, stirring occasionally to brown evenly.
- Stir in chili powder, cumin, and chopped red onion. Cook for approximately 5 minutes or until the onion is soft.
- Add black beans and corn, cooking for another 3 to 4 minutes until heated through.
Assembly
- Start with the crispy potatoes as the base of your bowl and top with the meat mixture.
- Garnish with shredded cheddar cheese, halved cherry tomatoes, diced avocado, and chopped cilantro. Add lime wedges and a dollop of sour cream before serving.
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Notes
Feel free to customize this dish with your favorite toppings. Leftovers can be stored in separate airtight containers in the refrigerator for 3 to 4 days.