Go Back
–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: Your New Favorite Comfort Meal

This Loaded Potato Taco Bowl combines crispy roasted potatoes with savory meat, fresh veggies, and melting cheese, making it a customizable and nostalgic dinner option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Olive Oil Any light oil works.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for bolder flavor.
  • 1 teaspoon Onion Powder Chopped fresh onions can be a great alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for milder flavors.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper Adjust to taste.
For the Meat Mixture
  • 1 pound Ground Beef or Turkey Can substitute with beans or plant-based meat for vegetarian.
  • 2 tablespoons Chili Powder Can add cumin for extra warmth.
  • 1 teaspoon Cumin Optional.
For the Bowl Toppings
  • 1 medium Red Onion Any onion variety can be substituted.
  • 1 can Black Beans Can substitute with chickpeas.
  • 1 cup Corn Kernels Use fresh, canned, or frozen.
  • 1 cup Shredded Cheddar Cheese Try pepper jack for extra kick.
  • 1 cup Cherry Tomatoes Diced regular tomatoes work too.
  • 1 medium Avocado Optional.
  • 1/4 cup Fresh Cilantro Can use basil as a milder substitute.
  • 2 wedges Lime
  • 1/2 cup Sour Cream For topping.

Equipment

  • Baking Sheet
  • Large Skillet
  • Oven

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized cubes. Spread them on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, flipping halfway through.
  3. In a large skillet over medium heat, cook the ground beef or turkey for 6-8 minutes until browned. Drain excess fat.
  4. Stir in chili powder, cumin, and chopped red onion into the skillet. Cook together for 5 minutes until soft and fragrant.
  5. Add black beans and corn to the skillet, stirring well and cooking for an additional 3-4 minutes.
  6. Assemble your Loaded Potato Taco Bowl with roasted potatoes on the bottom, topped with the savory meat mixture.
  7. Sprinkle shredded cheddar cheese over the top, followed by cherry tomatoes, diced avocado, and fresh cilantro.
  8. Serve warm with lime wedges and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 10gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 250mgIron: 4mg

Notes

Customize with your favorite toppings and enjoy this meal prep hero during busy weeknights.

Tried this recipe?

Let us know how it was!