Loaded Potato Taco Bowl (Printable Version)
Crispy potatoes, spiced meat mix, beans, cheese, and fresh veggies combine in a vibrant, flavorful bowl.
# Ingredients Required:
→ Potatoes
01 -
4 medium russet potatoes, peeled and diced into bite-sized 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
→ Protein and Seasoning
07 -
450 grams ground beef or turkey
08 -
1 teaspoon chili powder
09 -
1 teaspoon cumin
10 -
1 small red onion, chopped
→ Vegetables and Legumes
11 -
1 can (425 g) black beans, drained and rinsed
12 -
1 cup (150 g) corn kernels, fresh, canned or frozen
13 -
1 cup (150 g) cherry tomatoes, halved
14 -
1 avocado, diced
15 -
1/4 cup (15 g) fresh cilantro, chopped
→ Toppings
16 -
1 cup (120 g) shredded cheddar cheese
17 -
Lime wedges for serving
18 -
Sour cream for topping
# Guide to Cooking:
01 -
Preheat the oven to 220°C. Spread diced potatoes on a baking sheet, drizzle with olive oil, and evenly sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat thoroughly.
02 -
Bake the potatoes for 25-30 minutes until crispy and golden brown, turning halfway through for even cooking.
03 -
In a large skillet over medium heat, brown the ground beef or turkey. Drain excess fat. Add chili powder, cumin, and chopped red onion; cook for 5 minutes until the onion softens and becomes translucent.
04 -
Stir in black beans and corn kernels, cooking for an additional 3 to 4 minutes until heated through. Adjust seasoning if necessary.
05 -
Divide roasted potatoes into serving bowls. Top with the meat mixture, then sprinkle shredded cheddar cheese. Add cherry tomatoes, diced avocado, and fresh cilantro on top.
06 -
Serve bowls garnished with lime wedges and a dollop of sour cream.
# Extra Suggestions:
01 -
For extra crispiness, soak diced potatoes in cold water for 30 minutes before roasting and dry thoroughly.