Loaded Potato Taco Bowl
A delightful combination of crispy roasted potatoes and flavorful toppings, this Loaded Potato Taco Bowl is perfect for busy weeknights or casual gatherings. Easy to make and packed with flavors, it's a crowd-pleaser for everyone!
Ingredients
Main Ingredients
- 4 large large potatoes, diced
- 1 lb ground beef or turkey
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 1 avocado, diced
- 1 cup shredded cheese
Seasoning
- 1 teaspoon taco seasoning
- Olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss diced potatoes in a bowl with olive oil, salt, and pepper until they are evenly coated. Spread out on a baking sheet in a single layer.
Roasting Potatoes
- Roast for 25-30 minutes, turning halfway through until golden brown and crispy.
Cooking the Meat
- Heat a skillet over medium heat. Add ground meat and cook for 5-7 minutes, stirring occasionally until browned.
- Drain excess fat and mix in taco seasoning. Cook for another 2 minutes until fragrant.
Combining Ingredients
- In a large bowl, combine roasted potatoes, black beans, corn, and diced tomatoes gently to maintain potato texture.
Assembling & Serving
- Divide potato mixture into serving bowls, then top with seasoned meat, shredded cheese, and diced avocado.
- Garnish with fresh cilantro if desired and serve immediately.
Notes
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Freeze components separately for better texture. Reheat in the oven for best results.