Loaded Potato Taco Bowl Recipe: A High-Protein, Crispy Weeknight Dinner
This Loaded Potato Taco Bowl combines crispy roasted potatoes with seasoned meat, beans, corn, cheese, and fresh toppings for a high-protein, satisfying taco-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked + Skillet
- Cuisine: Mexican-Inspired
Ingredients
- For the Potatoes
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- For the Meat & Filling
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- Sour cream
Instructions
- Preheat oven to 425°F (220°C). Toss potatoes with olive oil and seasonings, then spread on a baking sheet.
- Roast for 30–35 minutes, flipping halfway, until crispy and golden.
- While potatoes cook, brown ground beef or turkey in a skillet for 7–8 minutes.
- Season meat with chili powder, cumin, and add red onion. Cook until softened.
- Stir in black beans and corn and heat through.
- Divide potatoes into bowls and top with meat mixture and shredded cheese.
- Add tomatoes, avocado, cilantro, lime, and sour cream before serving.
Notes
- Use turkey for a lighter, higher-protein version.
- For extra crispiness, don’t overcrowd the baking tray.
- Add jalapeños or hot sauce for more heat.
- Great for meal prep—store components separately.