Loaded Potato Taco Bowl
A hearty taco bowl featuring crispy roasted potatoes as the base, topped with seasoned meat, beans, corn, and fresh vegetables, perfect for a quick weeknight meal.
Ingredients
For the Roasted Potatoes
- 4 medium potatoes, diced (Yukon gold or russet) Yukon for creamier interior, russet for extra crisp.
- 1-2 tablespoons olive oil For tossing the potatoes.
- to taste salt For seasoning the potatoes.
- to taste black pepper For seasoning the potatoes.
For the Taco Filling
- 1 lb ground meat (beef, chicken, or turkey) Choose your preferred protein.
- 1 tablespoon taco seasoning Store-bought or homemade.
- 2 tablespoons water For simmering with the meat.
For Toppings
- 1 cup black beans, drained and rinsed Substitute chickpeas for a different texture.
- 1 cup corn Frozen and thawed or canned, drained.
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced Add just before serving to avoid browning.
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste sour cream For serving.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Toss diced potatoes with olive oil, a generous pinch of salt, and black pepper. Spread into a single layer.
Cooking
- Roast potatoes for 25–30 minutes, flipping once halfway, until edges are browned and crisp.
- While potatoes roast, heat a skillet over medium. Add the ground meat and cook, breaking it up with a spoon, until no longer pink (6-8 minutes).
- Stir in taco seasoning and water. Simmer for 2-3 minutes until flavors meld.
- Warm black beans and corn briefly in the microwave or a small pan.
Assembly
- Place a layer of roasted potatoes in a bowl. Top with seasoned meat, black beans, corn, tomatoes, and avocado.
- Finish with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve immediately.
Notes
For a vegetarian version, replace meat with spicy crumbled tempeh or seasoned lentils. To reduce dairy, use dairy-free cheese and skip sour cream or use a cashew crema.