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Loaded Potato Taco Bowl

A comforting and filling weeknight meal featuring roasted potatoes, seasoned meat, and fresh toppings that can easily be customized.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 large large potatoes Choose russets for crispier edges
  • 1 lb ground beef or turkey Swap turkey to lighten the dish
  • 1 cup black beans, rinsed and drained Rinse beans to reduce saltiness
  • 1 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 each avocado, diced
  • 1 cup shredded cheese Use your choice of cheese
  • 1 tablespoon taco seasoning
  • to taste Salt and pepper
  • optional Sour cream For serving
  • optional Fresh cilantro For garnish

Method
 

Preparation
  1. Heat the oven to 425°F (220°C) and line a sheet tray.
  2. Wash and cube the potatoes, then toss with olive oil, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer and roast for 25–30 minutes until golden with crispy edges.
Cooking
  1. Meanwhile, heat a skillet over medium heat. Add the ground beef or turkey and break it up.
  2. Brown the meat until no pink remains and it sizzles.
  3. Stir in the taco seasoning, then mix in the black beans and corn. Cook until the mixture steams and thickens slightly. Taste and season.
Assembly
  1. Layer a base of roasted potatoes in a bowl.
  2. Spoon on the meat mixture, scatter cherry tomatoes and avocado, and top with shredded cheese.
  3. Add a dollop of sour cream and a sprinkle of cilantro. Serve warm.

Notes

To enhance texture, you can follow hash brown tips for extra-crisp potatoes. Serve with extra sour cream for picky eaters, or customize toppings for various occasions.