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Loaded Potato Taco Bowl Recipe

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★★★★★

4.8 from 125 reviews

This Loaded Potato Taco Bowl is a flavorful and hearty dish that combines crispy seasoned potatoes with spiced ground beef or turkey, black beans, corn, and fresh toppings like avocado, cilantro, and cherry tomatoes. Topped with shredded cheddar cheese and a dollop of sour cream, this bowl blends textures and tastes perfectly for a satisfying meal that’s easy to prepare on the stovetop and in the oven.

Ingredients

Scale

Potatoes and Seasoning

  • 4 medium-sized russet potatoes, peeled and diced into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Meat and Spices

  • 1 pound ground beef or turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small red onion, chopped

Add-ins and Toppings

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving
  • Sour cream for topping

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
  2. Bake the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Bake for about 25-30 minutes, turning halfway through, until the potatoes are crispy and golden brown.
  3. Cook the meat mixture: While the potatoes bake, heat a large skillet over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes. Add the ground beef or turkey, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes. Stir in chili powder, cumin, salt, and pepper to taste.
  4. Add beans and corn: Once the meat is cooked, stir in the black beans and corn kernels. Cook for an additional 3-4 minutes until heated through.
  5. Assemble the taco bowl: In serving bowls, start with a base of the baked potatoes. Top with the spiced meat, beans, and corn mixture.
  6. Add fresh toppings: Sprinkle shredded cheddar cheese over the warm ingredients so it melts slightly. Add halved cherry tomatoes, diced avocado, and chopped fresh cilantro on top.
  7. Serve: Serve each bowl with lime wedges and a spoonful of sour cream on the side for an extra burst of flavor.

Notes

  • Russet potatoes work best for a crispy texture, but Yukon gold can be used for a creamier bite.
  • Ground turkey is a leaner alternative to ground beef for a healthier option.
  • Adjust chili powder and cumin to your preferred level of spice.
  • For added heat, consider topping with sliced jalapeños or a drizzle of hot sauce.
  • This dish can be prepared ahead by cooking and storing components separately and assembled when ready to serve.

Keywords: potato taco bowl, loaded potato bowl, ground beef taco bowl, baked potatoes, tex-mex bowl, easy taco bowl recipe

Find it online: https://busyrecipe.com/loaded-potato-taco-bowl-recipe/