Loaded Potato Taco Bowl: A Cozy Comfort Meal
There’s something undeniably comforting about a loaded potato bowl, especially when it’s filled with flavorful taco toppings. This Loaded Potato Taco Bowl is the epitome of coziness—a bowl brimming with crispy, golden potatoes, savory ground beef or turkey, and a vibrant medley of toppings that will warm your heart and satisfy your cravings. I remember the first time I made this dish on a chilly evening, the aroma wafting through my kitchen as I prepared it for my family. We sat around the table, laughter filling the air, digging into those hearty bowls while reminiscing about our favorite taco night memories. Whether it’s a relaxed weeknight dinner or a weekend gathering with friends, this recipe is sure to become a cherished favorite in your household.
With its easy preparation and mouthwatering layers, it makes for the perfect easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- It’s quick and easy to make, perfect for busy weeknights.
- Crispy roasted potatoes create a satisfying base that pairs beautifully with the filling toppings.
- Family-friendly and customizable, ensuring everyone at the table is happy.
- Packed with protein from the ground beef or turkey and fiber from the beans, making it a nutritious choice.
- It’s a one-bowl meal that makes serving and cleanup a breeze—ideal for gatherings!
What You’ll Need
Gather These Simple Ingredients:
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Let’s Make It Together
Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer, making sure not to overcrowd them. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat everything evenly.
Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark with a spatula to promote even browning. They should end up golden brown and crispy on the edges—a delightful texture you’ll love!
While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for about 7-8 minutes, breaking it apart with a wooden spoon or spatula until it’s no longer pink.
If you’re using lean 93/7 turkey, you won’t need to drain it much. However, with 80/20 beef, tilt the pan and spoon out any excess fat.
Add chili powder, cumin, and the chopped red onion to the skillet with the cooked meat. Stir well and let it cook for 5 minutes until the onion softens and becomes translucent.
Stir in the black beans and corn. Cook for 3-4 minutes until everything is heated through. Don’t forget to taste and adjust the seasonings to your liking!
Divide the crispy potatoes among 4 serving bowls, about 1 cup of potatoes per bowl. Top each bowl with approximately 3/4 cup of the meat mixture, letting the warmth of the meat melt the cheese you’ll add next.
Immediately sprinkle 3-4 tablespoons of shredded cheddar on top of the meat mixture in each bowl, and let it sit for about 30 seconds to get that perfect melty goodness.
Finish each bowl by adding halved cherry tomatoes, diced avocado, and a sprinkle of fresh cilantro to brighten it all up. Serve with lime wedges on the side and a dollop of sour cream for that creamy touch.
Fun Ways to Customize It
- Zesty Black Olive Salsa: Add a homemade or store-bought black olive salsa on top for a burst of flavor and a bit of zing!
- Spicy Pepper Jack Cheese: Try using pepper jack cheese instead of cheddar for a spicy twist that adds excitement to every bite.
- Creamy Ranch Dressing: Swap out sour cream for a drizzle of ranch dressing to enhance that comfort factor.
- Add Crunch: Mix in some crushed tortilla chips or crispy bacon for a delightful crunch that will elevate your bowls even further!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the roasted potatoes and meat mixture ahead of time, storing them separately in the fridge. When you’re ready to eat, just reheat and layer your loaded bowls.
- Ingredient Swaps: Feel free to substitute ground turkey with cooked shredded chicken, or use sweet potatoes instead for a slightly sweeter base that adds unique flavor.
- Slicing Tricks: To save time, make sure to dice your potatoes evenly so they cook evenly, and always rinse your black beans and corn to ensure they taste fresh.
- Storage Suggestions: Leftovers can be stored in airtight containers in the fridge for up to 3 days. To reheat, just add a splash of water or broth to keep everything moist.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 685
- Carbohydrates: 73g
- Sugar: 3g
- Fat: 30g
- Protein: 32g
- Sodium: 820mg
Frequently Asked Questions
Can I make this ahead? Absolutely! You can roast the potatoes and prepare the meat mixture in advance; just reheat them when ready to serve.
Can I use different ingredients? Yes! Feel free to customize your bowls with different proteins, beans, or veggies based on your preferences or what you have on hand.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat properly for the best taste!
How long does it last? This Loaded Potato Taco Bowl is best enjoyed within 3 days but can be kept in the fridge for a little longer if stored properly.
Wrapping It Up
This Loaded Potato Taco Bowl is truly a dish that brings the warmth and joy of home-cooked meals to the forefront. It’s hearty, comforting, and wonderfully flavorful—a perfect recipe for family dinners or gatherings with friends. So, gather your loved ones around the table, fill your cozy bowls, and indulge in this delightful meal tailored for your heart’s desires. Save this Loaded Potato Taco Bowl to your Pinterest board so it’s ready when you need a cozy treat!
Print
Loaded Potato Taco Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A cozy comfort meal featuring crispy roasted potatoes topped with savory ground beef or turkey and vibrant taco toppings.
Ingredients
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- Lime wedges, for serving
- Sour cream, for topping
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with spices. Toss to coat.
- Bake the potatoes for 30-35 minutes, flipping halfway through, until golden brown and crispy.
- While the potatoes roast, heat a large skillet over medium heat. Cook the ground beef or turkey for 7-8 minutes until no longer pink.
- Add chili powder, cumin, and chopped red onion to the skillet. Cook for 5 minutes until onion softens.
- Stir in black beans and corn. Cook for 3-4 minutes until heated through. Adjust seasonings as needed.
- Divide the crispy potatoes among 4 bowls. Top with the meat mixture, then sprinkle cheese on top.
- Finish each bowl with cherry tomatoes, avocado, cilantro, lime wedges, and a dollop of sour cream.
Notes
You can customize with different toppings or protein choices. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg
Keywords: loaded potato, taco bowl, comfort food, easy dinner, family meal