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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: Hearty Flavor for Every Craving

A satisfying Loaded Potato Taco Bowl that combines crispy potatoes with savory meat and vibrant toppings, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Olive Oil For roasting.
  • 1 teaspoon Garlic Powder Can substitute with fresh minced garlic.
  • 1 teaspoon Onion Powder Can substitute with fresh onion.
  • 1 teaspoon Smoked Paprika Can use regular paprika.
  • to taste Salt
  • to taste Black Pepper
For the Protein
  • 1 pound Ground Beef or Turkey Can substitute with beans or tofu.
  • 1 tablespoon Chili Powder Can use taco seasoning.
  • 1 teaspoon Cumin
For the Toppings
  • 1 medium Red Onion Can substitute with yellow onion.
  • 1 can Black Beans Can substitute with pinto beans.
  • 1 cup Corn Kernels Can use frozen or canned corn.
  • 1 cup Shredded Cheddar Cheese Can use dairy-free version.
  • 1 cup Cherry Tomatoes Can substitute with diced bell peppers.
  • 1 medium Avocado Can replace with Greek yogurt.
  • 1/4 cup Fresh Cilantro Can substitute with parsley.
  • 2 wedge Lime Can substitute with lemon.
  • 1/2 cup Sour Cream Can use Greek yogurt.

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet
  • spatula

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). 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 black pepper.
  2. Roast the potatoes in the preheated oven for 25–30 minutes, flipping halfway through, until crispy and golden.
  3. In a large skillet over medium heat, cook your chosen ground beef or turkey until browned, about 7–10 minutes. Drain excess fat.
  4. Add chili powder, cumin, and chopped red onion to the skillet with the meat. Cook for another 5 minutes until the onion softens.
  5. Stir in the black beans and corn, heating for about 3 minutes, then taste and adjust the seasoning.
  6. In serving bowls, layer the crispy roasted potatoes first, then the meat mixture on top.
  7. Top with shredded cheddar cheese while hot, followed by cherry tomatoes, avocado, and cilantro.
  8. Serve with lime wedges and sour cream or Greek yogurt on the side.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 800mgPotassium: 1300mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

For a vegetarian version, swap ground meat with black beans or crumbled tofu.

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