Loaded Potato Taco Bowls
A delicious and hearty combination of crispy potatoes, savory meat, zesty spices, and fresh toppings, perfect for any gathering.
Ingredients
Main Protein
- 1 lb ground beef or turkey Substitute with shredded chicken or black beans if desired.
Starch/Pasta
- 4 medium russet potatoes Peel and dice into ¾-inch pieces.
Seasoning/Spice Blend
- 1 tbsp garlic powder Use with onion powder and smoked paprika.
- 1 tbsp onion powder
- 1 tbsp smoked paprika Can substitute with taco seasoning.
Liquids/Dairy
- 2 tbsp olive oil Alternatively, avocado oil can be used.
Aromatics & Vegetables
- 1/2 cup fresh cilantro Chop right before serving.
- 1 cup cherry tomatoes Halved for serving.
Optional Finishing Ingredients
- 1/2 cup sour cream Substitute with Greek yogurt for added protein.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
- Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through.
Cooking the Meat
- In a skillet over medium heat, add your ground beef or turkey. Cook for 5-7 minutes until browned and fully cooked.
- Sprinkle in chili powder, cumin, and any additional salt or pepper, and stir well.
- Allow the spices to toast for 1-2 minutes.
Adding Vegetables
- Mix in chopped red onion and cook for an additional 3-4 minutes until softened.
Layering Ingredients
- Once the potatoes are cooked, layer them in a large bowl or dish, followed by the seasoned meat mixture, black beans, and corn.
- Top with shredded cheddar cheese, avocado, cherry tomatoes, and cilantro.
Serving
- Garnish with lime wedges and a scoop of sour cream before serving.
Notes
Consider adding jalapeños for heat or serve with tortilla chips for added crunch. Leftovers can be stored in an airtight container for up to 3 days.