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Loaded Potato Taco Bowls
Quick, comforting, and packed with flavor, these Loaded Potato Taco Bowls combine crispy roasted potatoes with savory taco meat, fresh toppings, and melted cheese for a family-friendly weeknight meal. Easy to make and perfect for meal prep!
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- skillet
- wooden spoon
- bowl
📝 Preparation Steps
1
Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into consistent 3/4 inch pieces.
medium russet potatoes (peeled and diced into 3/4 inch pieces)4
2
Spread the diced potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Roast for 30 to ⏱️ 35 minutes, flipping at the 15-minute mark, until golden brown and crispy.
olive oil2 tablespoonsgarlic powder1 teaspoononion powder1 teaspoonsmoked paprika1 teaspoon
3
While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7 to ⏱️ 8 minutes, breaking it up with a wooden spoon, until completely browned. Drain any excess fat.
ground beef or turkey (93/7 lean recommended)1 pound
4
Add the chili powder, cumin, and chopped red onion to the skillet with the cooked meat. Stir well and cook for another ⏱️ 5 minutes, until the onion softens and the spices are fragrant.
chili powder1 teaspooncumin1 teaspoon
5
Stir in the drained and rinsed black beans and corn kernels. Cook for 3 to ⏱️ 4 minutes, just until heated through. Taste and adjust seasonings as needed.
black beans (1 can, drained and rinsed)15 ouncescorn kernels (fresh, canned, or frozen)1 cup
6
Divide the crispy roasted potatoes among 4 serving bowls (about 1 cup per bowl). Top each with about 3/4 cup of the meat mixture. Immediately sprinkle the shredded cheddar cheese on top and let it sit for ⏱️ 30 seconds to melt perfectly.
shredded cheddar cheese1 cup
7
Finish each bowl with cherry tomatoes, diced avocado, fresh cilantro, and serve with lime wedges and a dollop of sour cream if desired. Enjoy your comforting taco bowl!
cherry tomatoes (halved)1 cupmedium avocado (diced)1Lime wedges (for serving)Sour cream (for topping)
Nutrition Facts
calories
550 calories
fat Content
30g fat
serving Size
1 bowl
fiber Content
8g fiber
sugar Content
5g sugar
sodium Content
800mg sodium
protein Content
35g protein
carbohydrate Content
45g carbs
saturated Fat Content
15g saturated fat
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