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–+ servings
Loaded Potato Taco Bowl

Crispy Loaded Potato Taco Bowl Packed with Flavor and Protein

Discover the Loaded Potato Taco Bowl, a customizable dish that combines crispy potatoes with hearty toppings for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Potatoes
  • 2 large Russet Potatoes Can substitute with sweet potatoes.
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Onion Powder Finely chopped fresh onion can be used.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • to taste Salt & Black Pepper Season to your liking.
For the Protein Filling
  • 1 pound Ground Beef or Turkey 93/7 recommended; ground chicken is an alternative.
  • 1 tablespoon Chili Powder Adjust the heat to your preference.
  • 1 teaspoon Cumin Essential for taco flavor.
  • 1 medium Red Onion Can substitute with yellow or white onion.
For the Bowl Assembly
  • 1 can Black Beans Can replace with pinto beans.
  • 1 cup Corn Kernels Fresh, frozen, or canned corn can be used.
  • 1 cup Shredded Cheddar Cheese A dairy-free alternative can be used.
  • 1 cup Cherry Tomatoes Diced tomatoes can be used if unavailable.
  • 1 medium Avocado Can substitute with Greek yogurt.
  • 1/4 cup Fresh Cilantro Optional.
  • 2 pieces Lime Wedges Essential for brightening flavors.
  • 1/2 cup Sour Cream Greek yogurt is a healthier alternative.

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Skillet
  • wooden spoon

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Wash and dice russet potatoes into bite-sized pieces and spread them on a baking sheet.
  2. Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully coated.
  3. Roast the potatoes in the oven for 30-35 minutes, flipping halfway through for even cooking.
  4. In a skillet over medium-high heat, cook ground beef or turkey for 6-8 minutes until browned, using a wooden spoon to break apart.
  5. Add chili powder, cumin, and diced red onion to the skillet and cook for an additional 4-5 minutes until the onions are translucent.
  6. Stir in black beans and corn kernels, and cook for another 3-4 minutes until heated through.
  7. Assemble your bowl with crispy roasted potatoes as the base, topping with the meat mixture, cheddar cheese, diced tomatoes, and avocado.
  8. Finish with fresh cilantro and serve with lime wedges and a dollop of sour cream or Greek yogurt.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 1200mgFiber: 12gSugar: 5gVitamin A: 250IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Customize with your choice of protein and toppings for a perfect meal experience.

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