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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl That's Comfort Food Perfection

The Loaded Potato Taco Bowl is a comforting fusion of crispy potatoes and zesty taco flavors, perfect for meal prep and customization.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Potatoes
  • 4 medium Russet Potatoes Swap for sweet potatoes for a sweeter twist.
  • 2 tablespoons Olive Oil Canola oil works if preferred.
  • 1 teaspoon Garlic Powder Fresh minced garlic elevates the flavors.
  • 1 teaspoon Onion Powder Chopped fresh onion is a great alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if preferred.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Protein Mixture
  • 1 pound Ground Beef or Turkey Substitute with black beans or tofu for a vegetarian option.
  • 1 tablespoon Chili Powder Cayenne pepper adds an extra kick if desired.
  • 1 teaspoon Cumin Try coriander for a unique flavor twist.
  • 1 small Red Onion Yellow onion is a milder option.
  • 1 can Black Beans Kidney beans can also be used.
  • 1 cup Corn Kernels Fresh, canned, or frozen corn works.
For the Finishing Touches
  • 1 cup Shredded Cheddar Cheese Mozzarella is a great swap.
  • 1 cup Cherry Tomatoes Other types can be used if halved or skinned.
  • 1 medium Avocado Substitute with sour cream.
  • 1/2 cup Fresh Cilantro Parsley works if you prefer.
  • 2 wedges Lime Feel free to skip if lime's not your thing.
  • 1/2 cup Sour Cream Greek yogurt can be used.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C). Rinse and dice russet potatoes into bite-sized cubes. Place on a baking sheet, drizzle with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until well-coated.
  2. Slide the baking sheet into the oven and roast for 25–30 minutes, flipping halfway through. Potatoes are done when golden brown and crisp outside, fluffy inside.
  3. Heat a skillet over medium heat. Add ground beef or turkey, cooking until browned (about 5–7 minutes). Drain excess fat.
  4. Stir in chili powder, cumin, and chopped red onion. Cook for about 5 minutes, allowing the onion to soften and meld with the spices.
  5. Mix in black beans and corn kernels, cooking for an additional 3–4 minutes until heated through.
  6. Start assembling the bowl with roasted potatoes at the base, then top with the seasoned meat mixture.
  7. Sprinkle with shredded cheddar cheese, allowing it to melt slightly. Then add diced cherry tomatoes, avocado, and fresh cilantro on top.
  8. Serve immediately, offering lime wedges and sour cream on the side.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 1300mgFiber: 10gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Notes

This recipe is customizable to your taste; feel free to swap ingredients.

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