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Loaded Potato Taco Bowl with crispy roasted potatoes, ground beef, black beans, cheddar cheese, avocado, and cherry tomatoes

Loaded Potato Taco Bowl

Crispy roasted potatoes topped with seasoned ground meat, black beans, corn, melted cheddar cheese, and fresh veggies for a protein-packed, customizable meal ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes peeled and diced into 3/4-inch pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 1 lb ground beef or turkey 93/7 lean recommended
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 small red onion chopped
  • 15 oz black beans 1 can, drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • 1/4 cup fresh cilantro chopped
  • lime wedges for serving
  • sour cream for topping

Equipment

  • Large baking sheet (13x18 inches)
  • Large skillet (12-inch)
  • Wooden spoon or spatula
  • Chef's knife
  • Mixing bowls

Method
 

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
  2. Spread diced potatoes in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly. Do not crowd the pan.
  3. Roast for 30 to 35 minutes, flipping once halfway through, until golden brown and crispy on the edges.
  4. While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
  5. Add chili powder, cumin, and chopped red onion to the meat. Stir and cook for 5 minutes until the onion softens.
  6. Stir in black beans and corn. Cook for 3 to 4 minutes until heated through. Taste and adjust seasoning.
  7. Divide crispy potatoes among 4 bowls (about 1 cup each). Top each with about 3/4 cup of the meat mixture.
  8. Sprinkle 3 to 4 tablespoons shredded cheddar over each bowl and let sit 30 seconds to melt from the heat of the ingredients.
  9. Top with cherry tomatoes, diced avocado, and cilantro. Serve with lime wedges and sour cream.

Notes

Do not crowd the baking sheet or potatoes will steam instead of roast. Flip potatoes only once for maximum crispiness. Store components separately for up to 4 days. Reheat potatoes in a 400°F oven for 6 to 8 minutes to restore crispiness. Swap russets for sweet potatoes for a sweeter variation.