Loaded Potato Taco Bowl

A cozy and comforting dinner recipe that combines crispy roasted potatoes with seasoned meat, beans, corn, and fresh toppings, perfect for a filling family meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

2 large potatoes, diced Use russet for a fluffy interior and crisp exterior. Dice them evenly so they roast at the same rate.
1 lb ground meat (beef, turkey, or chicken) I like ground turkey for a lighter bowl. If using beef, drain excess fat for a cleaner flavor.
1 cup black beans, drained and rinsed Rinsing removes extra sodium and the canned bean liquid. Warm them briefly before serving.
1 cup corn Frozen corn works great. Thaw and pat dry so it does not water down the bowl.
1 cup diced tomatoes Use Roma tomatoes for less liquid, or do halved cherry tomatoes for sweetness.
1 each avocado, diced Pick a slightly firm avocado and ripen on the counter a day before. Add lime if you want to prevent browning.
1 cup shredded cheese Cheddar melts well. A mix of Monterey Jack and cheddar offers great melt and mild flavor.
1 teaspoon chili powder Adjust to taste. For kids, reduce this by half and add more for adults.
1 teaspoon cumin Toast the cumin briefly in a dry pan for a deeper aroma if you have a moment.
to taste salt and pepper Season in layers. Lightly salt the potatoes and add a little to the meat so everything tastes balanced.
to taste olive oil Use a high quality extra virgin for flavor at the end or a neutral oil for roasting.
to taste fresh cilantro for garnish Chop cilantro last and sprinkle on right before serving for the freshest taste.

Method

Preparation

Preheat the oven to 425°F (220°C).
Toss diced potatoes in a bowl with olive oil, salt, pepper, and half of the chili powder and cumin.
Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes or until crispy.
While the potatoes are baking, heat a skillet over medium heat and brown the ground meat.
Add the remaining chili powder, cumin, salt, and pepper to the meat, stirring to combine.

Assembly

Once the potatoes are done, assemble the taco bowl by layering roasted potatoes, black beans, corn, seasoned meat, diced tomatoes, and avocado.
Top with shredded cheese and fresh cilantro.

Serving

Serve and enjoy! Sit down together and let everyone dig in.

Notes

Serve this bowl family-style. Offer toppings on the side to accommodate picky eaters and guests. Add tortilla chips for extra crunch.