Loaded Southwest Potato Bowls
A hearty meal featuring crispy roasted potatoes, seasoned ground beef, and vibrant toppings like avocado, cheese, and lime.
Ingredients
For the potatoes
- 2 pounds Yukon gold or russet potatoes, diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1.5 teaspoons ground cumin 1 tsp for potatoes
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the beef
- 1 pound ground beef (85% lean recommended)
- 1 teaspoon chili powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon crushed red pepper flakes optional
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin ½ tsp for beef
Toppings
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or canned corn, warmed
- 1 large red bell pepper, diced
- 0.5 cup chopped red onion
- 1 large avocado, sliced
- 0.5 cup shredded cheddar or Mexican cheese blend
- 0.5 cup sour cream or plain Greek yogurt
- 0.25 cup chopped fresh cilantro optional
- 1 large lime, cut into wedges
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the diced potatoes with 2 tablespoons of olive oil, smoked paprika, 1 teaspoon of ground cumin, garlic powder, salt, and black pepper until well coated.
- Spread the potatoes evenly on a baking sheet, ensuring they are not overcrowded.
Cooking
- Bake for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- While the potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the ground beef, breaking it up as it cooks until browned and no longer pink, ensuring it reaches 160°F (71°C).
- Season the beef with chili powder, ½ teaspoon of ground cumin, onion powder, crushed red pepper flakes, and a pinch of salt and pepper. Cook until it becomes crispy around the edges, about 3–5 minutes.
- Warm the black beans and corn in a microwave or on the stovetop, and prepare your red bell pepper, red onion, and avocado.
Assembly
- Start with a layer of roasted potatoes as the base.
- Top with seasoned beef, followed by black beans, corn, diced bell pepper, chopped red onion, shredded cheese, dollops of sour cream, and avocado slices.
- Garnish with fresh cilantro and a squeeze of fresh lime.
Notes
Store leftovers in a sealed container in the refrigerator for up to four days. For freezing, allow layers to cool completely, then transfer to an airtight container for up to three months. Reheat in the microwave or oven.