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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl
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A hearty and healthy twist on taco night using crispy roasted potatoes as the base, topped with seasoned lean meat, fresh avocado, and melted cheese.

  • Author: Daniel Carter
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 min
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasting and Searing
  • Cuisine: Mexican-Inspired
  • Diet: Gluten-Free

Ingredients

Scale

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
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)
1 cup shredded cheddar cheese
1 cup cherry tomatoes (halved)
1 medium avocado (diced)
1/4 cup fresh cilantro (chopped)
Lime wedges for serving
Sour cream for topping

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss diced potatoes with olive oil and spices on a large baking sheet.
  3. Bake for 30-35 minutes, flipping halfway until golden and crispy.
  4. In a skillet, brown the ground meat over medium heat and drain if necessary.
  5. Add chili powder, cumin, and red onion; cook until onion is translucent.
  6. Stir in beans and corn; cook until heated through.
  7. Divide potatoes into bowls, top with meat mixture and cheese.
  8. Garnish with tomatoes, avocado, cilantro, lime, and sour cream.

Notes

  • Ensure potatoes are in a single layer for maximum crispiness.
  • For meal prep, store cold toppings separately from the heatable base.

Nutrition

Find it online: https://prepmealkitchen.com/loaded-potato-taco-bowl-2/