Loaded Potato Taco Bowl (Printable)

A vibrant bowl featuring crispy potatoes, seasoned meat, beans, corn, cheddar, and fresh vegetables.

# What you'll need:

→ Potatoes

01 - 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - Salt and black pepper to taste

→ Meat Mixture

07 - 1 pound ground beef or turkey, 93/7 lean
08 - 1 teaspoon chili powder
09 - 1 teaspoon cumin
10 - 1 small red onion, chopped

→ Add-Ins

11 - 15 ounces black beans, drained and rinsed
12 - 1 cup corn kernels, fresh, canned, or frozen

→ Toppings

13 - 1 cup shredded cheddar cheese
14 - 1 cup cherry tomatoes, halved
15 - 1 medium avocado, diced
16 - 1/4 cup fresh cilantro, loosely packed and chopped
17 - Lime wedges for serving
18 - Sour cream for topping

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Spread diced potatoes in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.
04 - While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7 to 8 minutes, breaking up with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
05 - Add chili powder, cumin, and chopped red onion to the meat. Stir and cook for 5 minutes until the onion softens.
06 - Stir in black beans and corn. Cook for 3 to 4 minutes until heated through. Adjust seasoning as needed.
07 - Divide crispy potatoes among 4 bowls, approximately 1 cup per bowl. Top each with approximately 3/4 cup meat mixture.
08 - Sprinkle 3 to 4 tablespoons shredded cheddar cheese over each bowl and let sit 30 seconds to melt.
09 - Add cherry tomatoes, avocado, and cilantro to each bowl. Serve with lime wedges and a dollop of sour cream.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and most of that time the oven does the work for you.
  • The crispy potato base holds its texture even when you pile toppings on, so you're not eating mushy bowl food.
  • You can customize every single element without messing up the whole dish, making it perfect for picky eaters and adventurous ones alike.
02 -
  • If your potatoes aren't actually crispy after 35 minutes, they'll turn soggy the second you add wet toppings, so don't pull them out too early just because you're hungry.
  • Add the avocado right before serving—I learned this the hard way when I prepped a bowl for later and it looked brown and sad by the time I got to it.
  • The cheese needs to sit on warm potatoes to melt properly; if your potatoes have cooled down, the cheese just sits there in chunks like you didn't know what you were doing.
03 -
  • Cut your potatoes to exactly the same size so they cook evenly—uneven pieces mean some burn while others stay hard.
  • Don't crowd the baking sheet when roasting potatoes; they need space around them to get crispy instead of steaming themselves into sadness.
  • If you like heat, add sliced jalapeño or a splash of hot sauce instead of relying on chili powder alone—the fresh heat changes the whole experience.
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