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–+ servings

Loaded Potato Taco Bowls

A fun twist on traditional tacos, these Loaded Potato Taco Bowls combine roasted potatoes with hearty taco fillings for a customizable, satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium 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
For the Toppings
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
Roasting and Cooking
  1. 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.
  2. 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).
  3. 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.
  4. In a separate small pot, heat the black beans and corn over low heat until warmed through.
Assembly
  1. Once the potatoes are done, remove them from the oven and transfer them to serving bowls.
  2. Layer the cooked ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
  3. Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
  4. Serve the loaded potato taco bowls with lime wedges on the side for a fresh, zesty finish.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 65gProtein: 28gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 3g

Notes

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.

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