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Loaded Potato Taco Bowl

Crispy smoked paprika roasted potatoes topped with chili-cumin seasoned ground beef, black beans, corn, melted cheddar, and fresh avocado for a customizable high-protein bowl ready in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes peeled and diced into 3/4-inch pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 1 lb lean ground beef or turkey 93/7 recommended
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 small red onion chopped
  • 15 oz black beans canned, 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
  • 0.25 cup fresh cilantro chopped
  • lime wedges for serving
  • sour cream for topping

Equipment

  • Large rimmed baking sheet (13x18 inches)
  • Large skillet (12-inch)
  • wooden spoon
  • Chef's knife and cutting board

Method
 

  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
  2. Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer with space between pieces.
  3. Roast for 30 to 35 minutes, flipping once halfway through, until golden brown with crispy edges and tender insides.
  4. While potatoes roast, cook ground beef or turkey in a large skillet over medium heat for 7 to 8 minutes, breaking into crumbles, until browned through. Drain excess fat if needed.
  5. Add chili powder, cumin, and chopped red onion to the meat. Cook for 5 minutes until the onion softens and spices are fragrant.
  6. Stir in black beans and corn. Cook for 3 to 4 minutes until heated through. Adjust seasoning.
  7. Divide crispy potatoes among 4 bowls (about 1 cup each). Top each with about 3/4 cup meat mixture. Sprinkle 3 to 4 tablespoons cheddar over each bowl and let sit 30 seconds to melt.
  8. Top with cherry tomatoes, diced avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.

Notes

Meal prep: Store potatoes, meat mixture, cheese, and fresh toppings in separate airtight containers for up to 4 days. Assemble just before eating.
Reheating potatoes: Spread on a baking sheet and bake at 400 F for 6 to 8 minutes to restore crispiness. Avoid microwaving.
Crispy potato tip: Do not crowd the baking sheet. Give each piece space for air circulation. Use two sheets if needed. Flip once only.
Vegetarian: Replace meat with extra black beans, sweet potato cubes, or plant-based crumbles.
Sweet potato swap: Works beautifully; reduce roasting time by 2 to 3 minutes as they caramelize faster than russets.