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–+ servings
Loaded Potato Taco Bowl

Indulgent Loaded Potato Taco Bowl You'll Crave Again and Again

This Loaded Potato Taco Bowl is a comforting, high-protein meal featuring crispy roasted potatoes topped with savory meat, beans, and fresh veggies.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Base
  • 4 medium Russet Potatoes or sweet potatoes for a sweeter touch
  • 2 tablespoons Olive Oil or any neutral oil
For Seasoning
  • 1 teaspoon Garlic Powder fresh garlic can be an alternative
  • 1 teaspoon Onion Powder consider fresh onions for bolder taste
  • 1 teaspoon Smoked Paprika regular paprika works too
  • to taste Salt
  • to taste Black Pepper
For the Protein
  • 1 pound Ground Beef or Lean Turkey plant-based meats for vegetarian options
  • 1 tablespoon Chili Powder adjust according to heat preference
  • 1 teaspoon Cumin omit if avoiding spices
For the Toppings
  • 1 cup Chopped Red Onion green onions can replace this
  • 1 can Black Beans or kidney beans
  • 1 cup Corn canned or frozen
  • 1 cup Shredded Cheddar Cheese dairy-free cheese for vegan option
  • 1 cup Cherry Tomatoes any fresh tomato variety works
  • 1 medium Avocado or sour cream for variation
  • to taste Cilantro optional
  • 2 wedges Lime or lemon as a substitute
  • ½ cup Sour Cream or Greek yogurt

Equipment

  • Oven
  • skillet
  • Baking sheet
  • Mixing Bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Dice the russet potatoes into small cubes and spread them on a lined baking sheet.
  2. Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Spread them evenly on the baking sheet and bake for 30-35 minutes, flipping halfway through.
  3. In a skillet, cook the ground beef or turkey over medium heat for 7-8 minutes until browned.
  4. Stir in chili powder, cumin, and chopped red onion. Cook for another 5 minutes until onions are soft.
  5. Add black beans and corn to the skillet. Cook for 3-4 minutes, adjusting seasoning as needed.
  6. Layer 1 cup of crispy potatoes in serving bowls and top with ¾ cup of meat mixture.
  7. Sprinkle cheddar cheese on the hot meat mixture, then top with cherry tomatoes, avocado, and cilantro.
  8. Serve with lime wedges and a dollop of sour cream or Greek yogurt.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 38gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 15gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 25mg

Notes

For the best texture, keep potatoes in a single layer. Adjust seasonings based on taste. Cook components ahead for quick meal prep. Reheat leftovers in the oven for optimal texture.

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