Prep Time: ~15 minutes | Cook Time: ~35 minutes | Total Time: ~50 minutes | Yield: ~4 servings
Introduction
Loaded Potato Taco Bowls are a hearty, flavor-packed meal that combines crispy roasted potatoes with seasoned taco meat and fresh, colorful toppings. This bowl-style twist on taco night delivers bold Tex-Mex flavors in a comforting and satisfying way.
Why This Dish Is So Loved
This recipe is loved for its versatility and comfort-food appeal. Crispy potatoes create a satisfying base, while taco-seasoned meat and fresh toppings add layers of flavor and texture. It’s filling, customizable, and perfect for busy weeknights.
Ingredients You’ll Need
For the Crispy Potatoes
- Russet potatoes, peeled and diced
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
For the Taco Meat
- Ground beef or ground turkey
- Chili powder
- Ground cumin
- Red onion, finely chopped
For the Toppings
- Black beans, drained and rinsed
- Corn kernels
- Shredded cheddar cheese
- Cherry tomatoes, halved
- Avocado, diced
- Fresh cilantro, chopped
- Sour cream
- Lime wedges (optional)
The Flavor Profile
This dish blends crispy, seasoned potatoes with savory taco meat and bright toppings. Creamy avocado and sour cream balance the spices, while beans and corn add heartiness and texture. Each bite is bold, comforting, and satisfying.
Step-by-Step Instructions
1. Preheat the Oven
Preheat the oven to 425°F (220°C).
2. Roast the Potatoes
Spread diced potatoes on a baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and arrange in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
3. Cook the Meat
While the potatoes roast, heat a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks.
4. Season the Meat
Add chopped red onion, chili powder, and cumin. Cook for a few minutes until onions soften and spices are fragrant.
5. Add Beans and Corn
Stir in the black beans and corn. Cook until heated through, then remove from heat.
6. Assemble the Bowls
Divide the crispy potatoes among serving bowls. Top with the seasoned taco meat mixture.
7. Add Toppings
Finish with shredded cheese, cherry tomatoes, avocado, fresh cilantro, and a dollop of sour cream. Add lime wedges if desired.
Tips for Best Results
- Spread potatoes in a single layer for maximum crispiness
- Adjust spice levels to your preference
- Add jalapeños or hot sauce for extra heat
- Let potatoes get deeply golden for best texture
Creative Variations
- Vegetarian: swap meat for seasoned beans or lentils
- Spicy: add chipotle powder or crushed red pepper
- Cheesy: drizzle with queso or melted cheese
- Breakfast Style: top with a fried egg
Storage & Freshness
Store leftovers in separate airtight containers in the refrigerator for up to 3–4 days. Reheat potatoes in the oven to re-crisp and warm the meat in a skillet or microwave.
Conclusion
Loaded Potato Taco Bowls are bold, comforting, and endlessly customizable. With crispy potatoes, savory taco meat, and fresh toppings, this dish turns taco night into a satisfying bowl everyone will love.
