Loaded Potato Taco Bowl
Crispy roasted potatoes topped with seasoned meat, black beans, corn, melted cheese, and fresh vegetables for a protein-packed taco bowl delivering 38g protein per serving.
Equipment
- Large baking sheet (13×18 inches)
- Large 12-inch skillet
- Wooden spoon
- Spatula
Ingredients
- 4 medium russet potatoes peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound ground beef or turkey 93/7 lean recommended
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion chopped
- 15 ounces black beans 1 can, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes halved
- 1 medium avocado diced
- 1/4 cup fresh cilantro loosely packed and chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (13×18 inches minimum) in a single layer without crowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake potatoes for 30-35 minutes, flipping at the 15-minute mark using a spatula to ensure even browning. They should be golden brown and crispy on the edges.
- While potatoes roast, heat a large 12-inch skillet over medium heat. Add ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until completely browned with no pink remaining. For 93/7 turkey, minimal draining needed. For 80/20 beef, tilt pan and spoon out excess fat.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until onion softens and becomes translucent.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Taste and adjust seasonings as needed.
- Divide crispy potatoes among 4 serving bowls (about 1 cup potatoes per bowl). Top each with approximately 3/4 cup meat mixture. Immediately sprinkle 3-4 tablespoons shredded cheddar per bowl and let sit 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.
Notes
Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days. Keep fresh toppings in individual containers. Reheat potatoes in oven at 400°F for 6-8 minutes for crispy texture. Reheat meat in microwave 90 seconds to 2 minutes. For meal prep, store cheese separately and add just before serving. Can substitute sweet potatoes for russet potatoes or make vegetarian by using extra beans instead of meat.