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Loaded Potato Taco Bowls

A comforting blend of crispy roasted potatoes, savory ground beef, and vibrant toppings in a hearty bowl, perfect for any taco night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced
  • 1 lb ground beef or turkey
  • 1 teaspoon taco seasoning
  • 1 can black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup cherry tomatoes, halved
  • 1 1 avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • Olive oil

Method
 

Cooking
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast for about 25-30 minutes, or until crispy and golden.
  4. In a skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
  5. Add the taco seasoning to the meat and mix well.
  6. In a large bowl, combine the roasted potatoes, seasoned meat, black beans, corn, and cherry tomatoes.
  7. Serve the mixture in bowls and top with diced avocado, shredded cheese, sour cream, and fresh cilantro.
  8. Enjoy your loaded potato taco bowl!

Notes

You can keep these bowls in the fridge for up to 3-4 days. Store toppings separately to maintain freshness. For a vegan version, use lentils or chickpeas instead of meat, and substitute sour cream with cashew cream.