Go Back

Loaded Potato Taco Bowl

A quick and budget-friendly dish that combines crispy roasted potatoes with a flavorful meat and veggie mixture, topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 4 medium medium potatoes, diced
  • 1 tablespoon Olive oil
  • to taste Salt and pepper
For the Meat and Veggie Mixture
  • 1 pound ground beef or turkey
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
Toppings
  • 1 large Fresh avocado, for topping
  • to taste Sour cream, for serving
  • to taste Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 25-30 minutes or until crispy and golden, flipping halfway through.
Cooking the Meat and Veggies
  1. In a skillet over medium heat, cook the ground meat until browned.
  2. Add the diced onions and bell peppers, cooking until softened.
  3. Stir in corn, black beans, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes.
Assembly
  1. To assemble, place a generous portion of roasted potatoes in a bowl, top with the meat and veggie mixture.
  2. Add avocado, sour cream, and cilantro on top.
  3. Serve hot and enjoy your delicious Loaded Potato Taco Bowl!

Notes

Store leftovers in an airtight container in the fridge for up to three days. For best results, keep the roasted potatoes separate from the toppings until reheating.