Loaded Potato Taco Bowls
Loaded Potato Taco Bowls
Ingredients
For the Potatoes
- 4 potatoes, medium-sized, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil, to 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon taco seasoning
For the Taco Filling
- 2 bell peppers, to 3, various colors, thinly sliced
- 1 onion, medium, thinly sliced
- 15 ounces corn, canned or frozen, drained
- 15 ounces black beans, canned, rinsed and drained
- 1 pound cooked ground beef, or ground turkey
For Assembly and Toppings
- 1 cup shredded cheese, to 2 cups, e.g., cheddar, Monterey Jack
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 avocado, sliced or diced, for topping
- 1/2 cup sour cream, for topping, as needed
- 2 tablespoons hot sauce, for topping, as needed
- 4 ounces tortilla chips, for serving
Instructions
- 1
Preheat oven to 400°F. Place the peeled and diced potatoes on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Drizzle the potatoes generously with olive oil. Season with salt, black pepper, garlic powder, smoked paprika, and taco seasoning.
⏱️ 3 min
- 3
Toss the potatoes thoroughly to ensure they are all evenly coated with the oil and seasonings.
⏱️ 2 min - 4
Roast the seasoned potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly crispy.
⏱️ 25 min•🌡️ 400
- 5
While the potatoes are roasting, heat a large skillet over medium-high heat.
⏱️ 1 min
- 6
Add the thinly sliced bell peppers and thinly sliced onion to the skillet. Sauté until the vegetables are tender-crisp.
⏱️ 7 min
- 7
Add the drained corn and rinsed and drained black beans to the skillet with the sautéed vegetables.
⏱️ 2 min
- 8
Add the cooked ground beef (or ground turkey) to the mixture in the skillet. Stir all the ingredients together to combine thoroughly and heat through.
⏱️ 5 min
- 9
Once the roasted potatoes are ready, remove them from the oven.
⏱️ 1 min
- 10
In individual serving bowls, create a base layer with the roasted potatoes.
⏱️ 2 min
- 11
Spoon a generous amount of the taco filling mixture over the potatoes in each bowl.
⏱️ 2 min
- 12
Generously sprinkle shredded cheese over the taco filling.
⏱️ 1 min
- 13
Garnish with fresh chopped cilantro, sliced or diced avocado, a dollop of sour cream, and a drizzle of hot sauce, according to preference.
⏱️ 2 min
- 14
Serve the loaded potato taco bowls immediately with tortilla chips on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Taco Bowls
For the Potatoes
- 4 potatoes, medium-sized, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil, to 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon taco seasoning
For the Taco Filling
- 2 bell peppers, to 3, various colors, thinly sliced
- 1 onion, medium, thinly sliced
- 15 ounces corn, canned or frozen, drained
- 15 ounces black beans, canned, rinsed and drained
- 1 pound cooked ground beef, or ground turkey
For Assembly and Toppings
- 1 cup shredded cheese, to 2 cups, e.g., cheddar, Monterey Jack
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 avocado, sliced or diced, for topping
- 1/2 cup sour cream, for topping, as needed
- 2 tablespoons hot sauce, for topping, as needed
- 4 ounces tortilla chips, for serving
Instructions
- 1
Preheat oven to 400°F. Place the peeled and diced potatoes on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Drizzle the potatoes generously with olive oil. Season with salt, black pepper, garlic powder, smoked paprika, and taco seasoning.
⏱️ 3 min - 3
Toss the potatoes thoroughly to ensure they are all evenly coated with the oil and seasonings.
⏱️ 2 min - 4
Roast the seasoned potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly crispy.
⏱️ 25 min•🌡️ 400 - 5
While the potatoes are roasting, heat a large skillet over medium-high heat.
⏱️ 1 min - 6
Add the thinly sliced bell peppers and thinly sliced onion to the skillet. Sauté until the vegetables are tender-crisp.
⏱️ 7 min - 7
Add the drained corn and rinsed and drained black beans to the skillet with the sautéed vegetables.
⏱️ 2 min - 8
Add the cooked ground beef (or ground turkey) to the mixture in the skillet. Stir all the ingredients together to combine thoroughly and heat through.
⏱️ 5 min - 9
Once the roasted potatoes are ready, remove them from the oven.
⏱️ 1 min - 10
In individual serving bowls, create a base layer with the roasted potatoes.
⏱️ 2 min - 11
Spoon a generous amount of the taco filling mixture over the potatoes in each bowl.
⏱️ 2 min - 12
Generously sprinkle shredded cheese over the taco filling.
⏱️ 1 min - 13
Garnish with fresh chopped cilantro, sliced or diced avocado, a dollop of sour cream, and a drizzle of hot sauce, according to preference.
⏱️ 2 min - 14
Serve the loaded potato taco bowls immediately with tortilla chips on the side.
⏱️ 1 min