Loaded Potato Taco Bowl

why make this recipe

Loaded Potato Taco Bowls combine two beloved comfort foods: loaded baked potatoes and tacos. This dish is perfect for a satisfying family dinner or a fun twist for taco night. With crispy potatoes, seasoned meat, and tasty toppings, every bite is a burst of flavor. It’s easy to make and customizable to your liking, making it a great option for all ages.

how to make Loaded Potato Taco Bowl

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/4 cup water
• 1 cup cooked black beans (canned or homemade)
• 1 cup corn kernels (frozen or fresh)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/2 cup sliced jalapeños (optional)
• Lime wedges for serving

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast the potatoes in the preheated oven for 25-30 minutes or until crispy and golden, flipping halfway through for even cooking.
4. While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
5. Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water. Stir well and simmer for 2-3 minutes until the sauce thickens and the meat is well coated.
6. In a separate small pot, heat the black beans and corn over low heat until warmed through.
7. Once the potatoes are done, remove them from the oven and transfer them to serving bowls.
8. Layer the cooked ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
9. Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
10. Serve the loaded potato taco bowls with lime wedges on the side for a fresh, zesty finish.

how to serve Loaded Potato Taco Bowl

Load your bowls with roasted potatoes, meat, beans, corn, and cheese. Finish by adding fresh toppings like sour cream, cilantro, and jalapeños. Make sure to squeeze some lime on top for extra flavor. Enjoy while warm for the best experience!

how to store Loaded Potato Taco Bowl

Store leftovers in an airtight container in the refrigerator. They will be good for up to 3-4 days. You can reheat the bowls in the microwave or oven until warmed through.

tips to make Loaded Potato Taco Bowl

• Ensure potatoes are diced evenly for consistent cooking.
• Feel free to add more veggies to the bowl, like bell peppers or avocados.
• Customize the level of spice by adjusting jalapeños or adding hot sauce.

variation (if any)

You can switch the ground beef for ground turkey or even plant-based alternatives for a lighter or vegetarian option. Additionally, experiment with different cheese types like pepper jack for a spicier kick.

FAQs

Can I make the potatoes ahead of time?
Yes, you can roast the potatoes ahead of time and store them in the refrigerator. Just reheat them when you are ready to assemble the bowls.

Can I freeze Loaded Potato Taco Bowls?
It’s best to freeze the components separately. Cooked potatoes can be frozen, but toppings like sour cream and fresh veggies should be added fresh before serving.

What can I use instead of taco seasoning?
You can make your own taco seasoning using cumin, chili powder, paprika, garlic powder, and onion powder for a flavorful alternative.

Loaded Potato Taco Bowls

Combine the comforting flavors of loaded baked potatoes and tacos in this easy and customizable Loaded Potato Taco Bowl. Perfect for a family dinner or taco night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Potatoes

• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Taco Filling

• 1 lb ground beef (or ground turkey) Feel free to substitute with plant-based alternatives.
• 1 packet taco seasoning (or homemade)
• 1/4 cup water

For Toppings

• 1 cup cooked black beans (canned or homemade)
• 1 cup corn kernels (frozen or fresh)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/2 cup sliced jalapeños (optional)
• Lime wedges for serving

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.

Cooking

1. Roast the potatoes in the preheated oven for 25-30 minutes or until crispy and golden, flipping halfway through for even cooking.
2. While the potatoes are roasting, heat a large skillet over medium-high heat.
3. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
4. Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water.
5. Stir well and simmer for 2-3 minutes until the sauce thickens and the meat is well coated.
6. In a separate small pot, heat the black beans and corn over low heat until warmed through.

Assembly

1. Once the potatoes are done, remove them from the oven and transfer them to serving bowls.
2. Layer the cooked ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
3. Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
4. Serve the loaded potato taco bowls with lime wedges on the side for a fresh, zesty finish.

Notes

Ensure potatoes are diced evenly for consistent cooking. Feel free to add more veggies like bell peppers or avocados and customize the spice level with jalapeños or hot sauce.