Description
A hearty meal that combines the comforting essence of loaded baked potatoes with zesty taco toppings, perfect for busy weeknights.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C).
- 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.
- Roast the potatoes for 30-35 minutes, flipping them halfway through using a spatula, until they are golden brown and crispy.
- 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.
- Stir in the chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion is soft.
- Next, add the black beans and corn, cooking for an additional 3-4 minutes until heated through. Check for seasoning and adjust if necessary.
- Divide the crispy potatoes among four bowls (about 1 cup each), then top with roughly 3/4 cup of the meat mixture.
- Sprinkle shredded cheddar on top, allowing it to melt for 30 seconds.
- 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