Loaded Potato Taco Bowl

Loaded Potato Taco Bowl combines the comforting essence of loaded baked potatoes with the zestiness of taco toppings. I first tried this recipe on a busy weeknight, craving something hearty yet quick to prepare. This dish stands out as a perfect weeknight dinner option or a fun meal for gatherings. It’s not just flavorful; it’s a complete meal in a bowl that satisfies all your cravings.

What Makes This Recipe Special

There are countless reasons to love this dish. First off, it’s incredibly quick to prepare, making it ideal for busy evenings when you need to get dinner on the table fast. With minimal prep time and a 30-minute bake, you’ll have a hearty meal ready to delight the whole family. The combination of crispy potatoes with savory meat and fresh toppings creates a symphony of textures and flavors that everyone can appreciate.

"This Loaded Potato Taco Bowl is one of the best meals I’ve made all summer! The combination of crispy potatoes, perfectly seasoned meat, and fresh toppings makes every bite unforgettable." – A satisfied diner

Not only does this dish cater to varied tastes, but it’s also budget-friendly. You can use pantry staples and affordable proteins like ground turkey or beef, making it a perfect choice for families looking to save without skimping on flavor. Plus, this recipe allows everyone to customize their bowl, ensuring a unique experience every time.

Step-by-Step Guide to Cooking It

Making your Loaded Potato Taco Bowl is a breeze! Here’s a quick glimpse of the process: you’ll roast diced russet potatoes until golden and crispy while cooking your choice of ground meat with spices and veggies. Then, top it all with your favorite toppings for a delicious and satisfying meal.

Ingredients You’ll Need

To whip up this delicious Loaded Potato Taco Bowl, gather the following ingredients:

• 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper (to taste)
• 1 pound ground beef or turkey (93/7 lean recommended)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 small red onion (chopped)
• 15 ounces black beans (1 can, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes (halved)
• 1 medium avocado (diced)
• 1/4 cup fresh cilantro (loosely packed and chopped)
• Lime wedges (for serving)
• Sour cream (for topping)

Feel free to substitute the protein with plant-based alternatives or adjust the spices to suit your palate!

Cooking Steps

1. Preheat your oven to 425°F (220°C).
2. Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
3. Roast the potatoes for 30-35 minutes, flipping them halfway through using a spatula, until they are golden brown and crispy.
4. While the potatoes are roasting, heat a large skillet over medium heat. Add your ground beef or turkey, cooking for 7-8 minutes until browned.
5. Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion is soft.
6. Next, add the black beans and corn, cooking for an additional 3-4 minutes until heated through. Check for seasoning and adjust if necessary.
7. Divide the crispy potatoes among four bowls (about 1 cup each), then top with roughly 3/4 cup of the meat mixture.
8. Sprinkle shredded cheddar on top, allowing it to melt for 30 seconds.
9. Add the cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.

Best Way to Serve

Serving your Loaded Potato Taco Bowl is simple yet rewarding. The fun part is letting everyone customize their bowl to their liking! Provide extra toppings like jalapeños, different cheeses, or even a zesty salsa to add a unique flair. A light green salad or tortilla chips on the side can also enhance the meal.

Storage Tips

If you have leftovers, don’t worry! Proper storage will keep your Loaded Potato Taco Bowl fresh. Allow everything to cool to room temperature before transferring to airtight containers. Store the potato mixture, meat, and toppings separately to maintain texture. You can refrigerate for up to 3-4 days. For longer storage, consider freezing the meat and potato mix and using it within three months. Always reheat thoroughly to 165°F (74°C) before serving.

Pro Chef Tips

• Opt for parchment paper on your baking sheet to help with cleanup and promote even cooking!
• For an extra layer of flavor, marinate your ground meat with spices for a few hours or overnight before cooking.
• Experiment with toppings! Consider pickled onions or spicy crema for a delightful twist.

Creative Twists

Looking to elevate your Loaded Potato Taco Bowl? Here are some ideas:

• Spicy Southwest: Add chipotle sauce and sprinkle with pepper jack cheese for an extra kick.
• Veggie Delight: Sauté bell peppers and zucchini along with the onion for additional flavor and nutrition.
• Taco Classic: Incorporate taco seasoning in the meat mixture instead of individual spices for speed.

Your Questions Answered

1. What is the prep time for Loaded Potato Taco Bowl?

The prep time is about 15-20 minutes, and the oven does the rest of the work!

2. Can I make this dish vegetarian?

Absolutely! Replace the meat with your favorite plant-based protein, like lentils or black beans, and ensure to use vegan cheese if desired.

3. How can I reheat leftovers safely?

Microwave the bowl in 30-second intervals, stirring in between, until heated thoroughly. You can also reheat on the stovetop, adding a splash of water to keep things moist.

This Loaded Potato Taco Bowl is delicious, customizable, and sure to become a staple in your home. Give it a try—you won’t regret it!

Loaded Potato Taco Bowl

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• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A hearty meal that combines the comforting essence of loaded baked potatoes with zesty taco toppings, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper (to taste)
• 1 pound ground beef or turkey (93/7 lean recommended)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 small red onion (chopped)
• 15 ounces black beans (1 can, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes (halved)
• 1 medium avocado (diced)
• 1/4 cup fresh cilantro (loosely packed and chopped)
• Lime wedges (for serving)
• Sour cream (for topping)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
3. Roast the potatoes for 30-35 minutes, flipping them halfway through using a spatula, until they are golden brown and crispy.
4. While the potatoes are roasting, heat a large skillet over medium heat. Add your ground beef or turkey, cooking for 7-8 minutes until browned.
5. Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion is soft.
6. Next, add the black beans and corn, cooking for an additional 3-4 minutes until heated through. Check for seasoning and adjust if necessary.
7. Divide the crispy potatoes among four bowls (about 1 cup each), then top with roughly 3/4 cup of the meat mixture.
8. Sprinkle shredded cheddar on top, allowing it to melt for 30 seconds.
9. Add the cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.

Notes

Feel free to substitute the protein with plant-based alternatives or adjust the spices to suit your palate. Serve with additional toppings like jalapeños, different cheeses, or salsa.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 70mg

Keywords: loaded potato, taco bowl, quick dinner, customizable meal, family-friendly recipe