Loaded Potato Taco Bowl

Loaded Potato Taco Bowl is a delightful fusion dish that’s perfect for those nights when you crave something hearty yet uncomplicated. Imagine crispy, golden potatoes served with savory seasoned meat piled high with vibrant toppings like fresh avocado and tangy tomatoes. This recipe is not just about food; it’s about creating a memorable meal that brings everyone to the table. Whether you’re hosting a family dinner or enjoying a cozy night in, this dish showcases flavors that’ll make you want to come back for seconds.

What Makes This Recipe Special

This Loaded Potato Taco Bowl stands out for several reasons. It’s a fantastic one-bowl meal that combines comforting elements of tacos with the heartiness of loaded baked potatoes. Perfect for busy weeknights, it’s quick to prepare and budget-friendly—a win-win for families. Plus, it’s incredibly customizable! You can switch meats, adjust spices, or add your favorite toppings, making it kid-approved and adaptable to every palate.

“This Loaded Potato Taco Bowl has become a staple in our house! It’s not only filling but also lets everyone customize their own bowl, ensuring a happy meal every time!” – Sarah, satisfied home cook.

Step-by-Step Guide to Cooking It

Preparing this Loaded Potato Taco Bowl involves roasting your potatoes until crispy, browning your meat to perfection, and layering with fresh toppings. In just about an hour, you can have a deliciously filling meal on the table! Here’s how the process flows:

1. Roast diced potatoes.
2. Cook and season the meat.
3. Combine meat with black beans and corn.
4. Assemble the bowls with toppings.

What You’ll Need

To make your Loaded Potato Taco Bowl, you’ll need 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 ingredients. For those avoiding meat, a plant-based protein can easily take the spotlight!

Step-by-Step Directions

1. Preheat the Oven: Get your oven heating up to 425°F (220°C).
2. Prepare Potatoes: Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat.
3. Roast Potatoes: Bake for 30-35 minutes, flipping them halfway through, until they turn golden brown and crispy.
4. Cook Meat: While the potatoes are in the oven, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up as it cooks for 7-8 minutes until browned.
5. Add Spices and Onion: Stir in chili powder, cumin, and chopped red onion, cooking for an additional 5 minutes until the onion softens.
6. Mix in Beans and Corn: Add the black beans and corn to the skillet and cook for 3-4 minutes until warmed through. Adjust seasonings to taste.
7. Assemble Bowls: Divide the crispy potatoes among four bowls, top each with the meat mixture, and cheese. Allow the cheese to melt for about 30 seconds.
8. Add Toppings: Finally, layer on cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.

Best Way to Serve

These Loaded Potato Taco Bowls are best enjoyed right after assembly while the potatoes are hot and crispy. Consider pairing them with a refreshing side salad or some homemade guacamole to enhance the meal. You can even serve them with tortilla chips for a satisfying crunch! For a drink, a chilled iced tea or a light Mexican beer complements the flavors beautifully.

Storage Tips

If there are any leftovers (which can be rare!), here’s how to store your Loaded Potato Taco Bowl:

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you plan to freeze, separate components (potatoes from meat and toppings) to avoid sogginess. Store for up to 2 months.
• Reheating: Reheat in the oven to keep potatoes crispy or in the microwave, covering to retain moisture. Always ensure leftovers are heated through before serving.

Expert Advice

To get the most out of your Loaded Potato Taco Bowl, consider these pro tips:

• Choose the Right Potato: Russet potatoes provide a fluffy interior, making them perfect for roasting.
• Don’t Rush the Browning: Let your potatoes reach that golden color for maximum flavor and crispness.
• Customize with Leftovers: This recipe is fantastic for using up leftover meats or veggies. Be creative!

Creative Twists

Want to shake things up? Here are a few variations to try:

• Spicy Option: Add diced jalapeños to the meat mix for an extra kick.
• Vegan Version: Use lentils or plant-based meat, along with vegan cheese to cater to dietary preferences.
• Different Cheeses: Swap out the cheddar for a pepper jack for a zesty twist.

Your Questions Answered

How long does it take to prepare and cook the Loaded Potato Taco Bowl?

It takes about 15 minutes to prep and around 30-35 minutes to cook, making this a quick dinner option!

Can I make this dish ahead of time?

You can prep the potatoes and cook the meat in advance. Just store them separately and combine them when ready to serve.

What can I use instead of ground meat?

Ground turkey, chicken, or even veggie alternatives like black beans or lentils work great for a meat-free option.

How do I store leftovers safely?

Always let leftovers cool completely before transferring them to an airtight container. Store them in the fridge and reheat thoroughly before consuming.

Embrace the comfort and joy of the Loaded Potato Taco Bowl—it’s sure to become a favorite in your home!

Loaded Potato Taco Bowl

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• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

Pin Recipe

Pin Recipe

Description

A delightful fusion dish of crispy potatoes, savory seasoned meat, and vibrant toppings like avocado and tomatoes, 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 the 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 sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat.
3. Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
4. While the potatoes are in the oven, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up as it cooks for 7-8 minutes until browned.
5. Stir in chili powder, cumin, and chopped red onion; cook for an additional 5 minutes until the onion softens.
6. Add the black beans and corn to the skillet and cook for 3-4 minutes until warmed through. Adjust seasonings to taste.
7. Divide the crispy potatoes among four bowls and top each with the meat mixture and cheese. Allow the cheese to melt for about 30 seconds.
8. Layer on cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

These bowls are best enjoyed immediately while the potatoes are hot and crispy. Consider pairing with a salad or homemade guacamole.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 70mg

Keywords: loaded potato, taco bowl, comfort food, customizable meal, family dinner