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Loaded Potato Taco Bowl

A delicious and customizable taco bowl featuring crispy potatoes, seasoned meat, and all your favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large large potatoes Can use a mix for variety.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced Use ripe for better texture.
Proteins
  • 1 lb ground beef or turkey Can be substituted with sautéed mushrooms for a vegan option.
Dairy
  • 1 cup shredded cheese Pepper jack for a spicy twist.
  • 1 cup sour cream Greek yogurt can be used as a healthier substitute.
Seasonings
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dice the potatoes into bite-sized pieces. Toss them with olive oil, chili powder, garlic powder, salt, and pepper.
Cooking
  1. Spread the potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden.
  2. In a skillet over medium heat, cook the ground meat until browned. Add black beans and corn. Stir until heated through.
Assembly
  1. Assemble the bowls by layering crispy potatoes, meat mixture, cherry tomatoes, avocado, and cheese.
  2. Top with a dollop of sour cream and garnish with fresh cilantro. Serve warm.

Notes

For added crunch, top with tortilla chips. Can be stored in an airtight container in the fridge for up to 3 days. Freeze components separately for longer storage.