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Loaded Potato Taco Bowl

Indulgent Loaded Potato Taco Bowl for Easy Weeknight Dinners

Enjoy a comforting Loaded Potato Taco Bowl featuring crispy potatoes, savory meat, and fresh toppings, perfect for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 medium russet potatoes or sweet potatoes for a different flavor
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Meat Mixture
  • 1 pound ground beef or turkey or substitute with black beans or tofu
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 medium red onion chopped
For the Toppings
  • 1 cup black beans
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 cup cheddar cheese shredded
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/4 cup fresh cilantro chopped
  • 2 wedges lime optional
  • 1/2 cup sour cream or Greek yogurt

Equipment

  • Baking sheet
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Spread the diced russet potatoes on a large baking sheet. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly.
  2. Bake the potatoes for 25–30 minutes, stirring halfway through for an even crisp.
  3. In a skillet, cook the ground beef or turkey over medium heat until browned, about 5-7 minutes. Drain excess fat.
  4. Add chili powder, cumin, and chopped red onion to the skillet. Sauté for about 5 minutes until the onion softens.
  5. Stir in black beans and corn, cooking for an additional 3-4 minutes until heated through.
  6. Assemble the taco bowls by placing a portion of crispy roasted potatoes in each bowl, topped with the savory meat mixture.
  7. Sprinkle cheddar cheese, cherry tomatoes, diced avocado, and fresh cilantro on top.
  8. Serve with lime wedges and a dollop of sour cream on the side.

Notes

For extra crispiness, ensure potatoes are spread evenly and flip halfway through baking. This dish is highly customizable; feel free to adjust toppings as preferred.