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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl
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Get ready to indulge in a Loaded Potato Taco Bowl that combines crispy oven-roasted potatoes with zesty, taco-seasoned beef. This hearty dish is perfect for family dinners or casual gatherings, allowing everyone to customize their bowls with vibrant toppings like cheese, fresh tomatoes, and cilantro. With each bite bursting with Tex-Mex flavors and satisfying textures, this recipe is sure to become a staple in your meal rotation.

Ingredients

Scale
  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 lb ground beef (or ground turkey)
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 1/2 cup sliced jalapeños (optional)
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper and roast for about 25–30 minutes or until crispy and golden, flipping them halfway through cooking.
  4. While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook until browned.
  5. Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water. Stir well and let it simmer for about 2–3 minutes until the sauce thickens.
  6. In a separate small pot, heat the black beans and corn over low heat until warmed through.
  7. Once the potatoes are done roasting, remove them from the oven and transfer them to serving bowls.
  8. Layer each bowl with cooked ground beef, black beans, corn, and shredded cheddar cheese on top of the roasted potatoes.
  9. Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and optional jalapeños.
  10. Serve immediately with lime wedges on the side.

Nutrition

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

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