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Potato Taco Bowl

Potato Taco Bowl: The Ultimate Customizable Comfort Meal

The Loaded Potato Taco Bowl is a customizable and satisfying meal that combines crispy potatoes, zesty spiced meat, and fresh veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2-3 medium Potatoes or sweet potatoes for a hint of sweetness
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Onion Powder or fresh onion
  • 1 teaspoon Smoked Paprika or regular paprika
  • to taste Salt and Black Pepper adjust to taste
For the Protein
  • 1 pound Ground Beef or Turkey or additional beans for a vegetarian version
  • 1 tablespoon Chili Powder adjust quantity for desired heat
  • 1 teaspoon Cumin or coriander for a milder substitute
For the Veggies and Toppings
  • 1 medium Red Onion or yellow/white onion
  • 1 can Black Beans drained and rinsed; or pinto beans
  • 1 cup Corn Kernels fresh, canned, or frozen
  • 1 cup Shredded Cheddar Cheese or preferred cheese
  • 1 cup Cherry Tomatoes or diced regular tomatoes
  • 1 medium Avocado omit for a lighter version
  • to taste Cilantro or parsley for a similar touch
For Serving
  • 2 wedge Lime Wedges or Greek yogurt
  • 1 cup Sour Cream or Greek yogurt for a healthier option

Equipment

  • Oven
  • Baking Sheet
  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wash, peel, and dice the potatoes into bite-sized cubes, then toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through for even crispiness.
  3. In a skillet over medium heat, cook the ground beef or turkey for 7-10 minutes until browned, draining excess fat.
  4. Add chili powder, cumin, and finely chopped red onion; sauté for about 5 minutes until onions are soft.
  5. Stir in black beans and corn, cooking for an additional 3-4 minutes; adjust seasoning as needed.
  6. Assemble the bowls by starting with a base of roasted potatoes, followed by the meat-and-bean mixture.
  7. Top with shredded cheddar cheese, halved cherry tomatoes, diced avocado, and chopped cilantro.
  8. Serve with lime wedges and a dollop of sour cream or Greek yogurt, and enjoy your meal!

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 65gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store components separately for up to 3-4 days in the fridge. Reheat in the microwave or pan to maintain crispiness.

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