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Loaded Potato Taco Bowl

Crispy roasted potatoes topped with seasoned taco meat, black beans, cheese, and fresh toppings for a satisfying high-protein bowl meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef or turkey
  • 4 large Russet or Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 packet taco seasoning or homemade blend of chili powder, cumin, and garlic powder
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn canned or frozen
  • 1/2 cup salsa
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 avocado sliced
  • 1/4 cup pickled jalapeños optional
  • fresh cilantro for garnish
  • salt and black pepper to taste

Equipment

  • baking sheet
  • parchment paper
  • large skillet
  • spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed potatoes with olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet.
  3. Roast the potatoes for 20-25 minutes, tossing halfway through, until golden brown and crispy.
  4. While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula. Drain any excess fat.
  5. Stir in the taco seasoning and a splash of water (2-3 tablespoons). Let it simmer for 2-3 minutes until the sauce has thickened.
  6. Stir in the black beans and corn to the skillet and cook until heated through.
  7. To assemble, divide the crispy roasted potatoes into four bowls.
  8. Top each bowl with a generous serving of the taco meat mixture.
  9. Sprinkle with shredded cheese while the meat and potatoes are still hot so the cheese melts.
  10. Finish the bowls with salsa, a dollop of sour cream or Greek yogurt, avocado slices, and pickled jalapeños.
  11. Garnish with fresh cilantro and serve immediately.

Notes

Storage: Store potato and meat components separately in the fridge for up to 3 days to keep potatoes from getting soggy. Store fresh toppings separately.
Reheating: Reheat potatoes in 375°F oven for 8-10 minutes to restore crispiness. Reheat meat mixture in skillet with a splash of water.
Substitutions: Use sweet potatoes instead of regular potatoes. For vegetarian version, use extra beans and sautéed peppers instead of ground meat. Ground chicken also works well.
Meal Prep: This bowl is excellent for meal prep. Cook potatoes and meat ahead, store separately, and assemble fresh bowls throughout the week.
Crispy Potato Tip: Soak cubed potatoes in cold water for 10 minutes and pat completely dry before roasting for extra crispy results. Use two baking sheets if needed to avoid crowding.