Why Make This Recipe
Loaded Potato Taco Bowls are a fun and tasty twist on traditional tacos. They bring together the comforting texture of roasted potatoes with the bold flavors of taco fillings. This dish is perfect for family dinners, gatherings with friends, or even a quick weeknight meal. It’s hearty, satisfying, and can be customized to suit anyone's taste. Plus, it combines classic ingredients in a new and exciting way!
How to Make Loaded Potato Taco Bowl
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1/4 cup water
- 1 cup cooked black beans (canned or homemade)
- 1 cup corn kernels (frozen or fresh)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup sliced jalapeños (optional)
- Lime wedges for serving
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast the potatoes in the preheated oven for 25-30 minutes or until crispy and golden, flipping halfway through for even cooking.
- While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water. Stir well and simmer for 2-3 minutes until the sauce thickens and the meat is well coated.
- In a separate small pot, heat the black beans and corn over low heat until warmed through.
- Once the potatoes are done, remove them from the oven and transfer them to serving bowls.
- Layer the cooked ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
- Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
- Serve the loaded potato taco bowls with lime wedges on the side for a fresh, zesty finish.
How to Serve Loaded Potato Taco Bowl
Serve your Loaded Potato Taco Bowls hot, fresh out of the oven. Allow each person to customize their bowl with their favorite toppings, such as sour cream, fresh cilantro, and lime wedges. This makes it a fun and interactive meal that everyone can enjoy together!
How to Store Loaded Potato Taco Bowl
If you have any leftovers, allow the bowls to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat in the microwave or oven until warmed through.
Tips to Make Loaded Potato Taco Bowl
- For extra crunch, consider adding some crispy tortilla strips on top.
- Use different cheeses, like pepper jack or Mexican blend, for a unique flavor.
- You can substitute ground turkey for ground beef to make it lighter.
- If you're short on time, you can also use pre-cooked or leftover potatoes.
Variation
Try adding other toppings like avocado slices, diced bell peppers, or olives to personalize your Loaded Potato Taco Bowl even further! You can also swap out the meats or use plant-based ground meat for a vegetarian version.
FAQs
Can I make this dish vegetarian?
Yes! Substitute the ground beef with vegetarian or plant-based meat.
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will add a different flavor and are a healthier option.
How do I make homemade taco seasoning?
Mix together 1 tablespoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper for a simple taco seasoning.
Loaded Potato Taco Bowls
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast the potatoes in the preheated oven for 25-30 minutes or until crispy and golden, flipping halfway through for even cooking.
- While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water. Stir well and simmer for 2-3 minutes until the sauce thickens and the meat is well coated.
- In a separate small pot, heat the black beans and corn over low heat until warmed through.
- Once the potatoes are done, remove them from the oven and transfer them to serving bowls.
- Layer the cooked ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
- Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
- Serve the loaded potato taco bowls with lime wedges on the side for a fresh, zesty finish.
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