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Loaded Potato Taco Bowl

A delicious and satisfying meal that combines taco ingredients with crispy roasted potatoes, perfect for family dinners or casual get-togethers.
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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, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

For the roasted potatoes
  • 4 large potatoes, diced
  • 1 tablespoon olive oil
  • to taste salt and pepper
For the taco filling
  • 1 pound ground beef or turkey Can substitute with plant-based alternatives.
  • 1 tablespoon taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
For serving
  • 1 cup shredded cheese
  • 1/2 cup sour cream
  • 1 each avocado, sliced
  • to taste fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
  3. In a skillet over medium heat, cook the ground beef or turkey, breaking it apart with a spatula. Add the taco seasoning and mix well, cooking until fully browned.
  4. In a large bowl, combine the roasted potatoes, cooked meat, black beans, corn, and diced tomatoes.
Serving
  1. Serve in bowls, topped with avocado slices, shredded cheese, sour cream, and cilantro.

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Cut potatoes into even pieces for consistent cooking, and adjust the spice level as desired. For a vegetarian version, substitute ground meat with crumbled tofu or more beans.