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Delicious loaded potato taco bowl topped with fresh ingredients

Loaded Potato Taco Bowl

A cozy and crispy Loaded Potato Taco Bowl filled with roasted potatoes, seasoned meat, and fresh toppings for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 4 medium potatoes, diced Use russets for crispiness.
  • 1 lb ground meat (beef, turkey, or chicken)
  • 1 tsp taco seasoning Choose mild taco seasoning for kids.
  • 1 cup black beans, drained and rinsed Rinse beans to cut canned sodium.
  • 1 cup corn kernels (fresh or frozen) Frozen corn thaws quickly in the skillet.
  • 1 cup cherry tomatoes, halved
  • 1 1 avocado, diced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • 1–2 tbsp olive oil

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes with 1–2 tbsp olive oil, 1/2 tsp salt, and pepper. Spread them in a single layer on a rimmed baking sheet.
  3. Roast for 25–30 minutes, shaking the pan once at 15 minutes, until the potatoes have golden, blistered edges and a tender interior.
Cooking
  1. Meanwhile, heat a skillet over medium. Add the ground meat and break it up with a spoon; let it sizzle until browned and no longer pink.
  2. Stir in 1 tsp taco seasoning and a splash of water; cook for 3–5 more minutes until the seasoning coats the meat and the juices reduce slightly.
Assembly
  1. In a large bowl, combine the roasted potatoes, seasoned meat, black beans, corn, and cherry tomatoes. Toss gently.
  2. Serve in bowls and top with diced avocado, shredded cheese, and fresh cilantro.

Notes

For a meaty swap or more spice, try the method in the beef taco skillet for inspiration. Leftover idea: Wrap the mix in a tortilla for a loaded breakfast burrito.