When I think about comfort food, one dish that comes to mind is a loaded potato taco bowl. One bite of this savory concoction, and you immediately understand why it’s a family favorite—it’s the perfect blend of crispy, creamy, and a little zesty. A little while ago, I set out to create a dish that combines my love for tacos and loaded potatoes, and let me tell you, this recipe has become a staple in my kitchen. Not only is it budget-friendly, but it’s also incredibly easy to pull together, making it ideal for busy weeknights.
This loaded potato taco bowl is packed with flavor and texture. You get the crispy edges of well-seasoned russet potatoes, perfectly seasoned ground beef or turkey, the creaminess of avocado, and vibrant pops of flavor from fresh cilantro and bright cherry tomatoes. Each layer increases the excitement with every bite, and it’s equally satisfying as a casual meal or a gathering with friends.
Why you’ll love this dish
- Quick to make, perfect for weeknight meals.
- Packed with flavor from various seasonings and fresh ingredients.
- Customizable with ingredients you love or have on hand.
- Great for meal prep; leftovers taste fantastic!
- A delightful way to enjoy classic flavors in a unique form.
"The flavors explode in your mouth, and it’s so comforting to eat."
Step-by-step overview
Making this loaded potato taco bowl is a straightforward process that highlights the simplicity of cooking while maximizing flavor. You will roast the diced potatoes until golden brown and crispy while cooking your choice of ground meat with flavorful seasonings and vegetables. Then, assemble your bowls with toppings that make each bite exceptional.
What you’ll need
- 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)
Ingredient notes & swaps
- Russet potatoes are best for roasting due to their high starch content, ensuring crispy skin and fluffy interior.
- Ground meat: ground turkey is a leaner option but feel free to use ground chicken or even vegetarian substitutes like lentils.
- Cheese: swap cheddar for pepper jack or cotija for a different taste.
- Beans: black beans are traditional, but pinto or kidney beans work well too.
How to make it
This recipe is a true crowd-pleaser and doesn’t take too long to prepare! Follow these steps for a delicious loaded potato taco bowl.
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes in a single layer on a large baking sheet (13×18 inches minimum).
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping once at the 15-minute mark. They should turn golden brown and crispy on the edges.
- While the potatoes are roasting, heat a large 12-inch skillet over medium heat and add the ground beef or turkey. Cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned and no pink remains. If using 93/7 turkey, minimal draining is needed; for 80/20 beef, tilt the pan and spoon out excess fat.
- Add the chili powder, cumin, and chopped red onion to the cooked meat; stir well and cook for an additional 5 minutes until the onion is soft and translucent.
- Stir in the black beans and corn, cooking for 3-4 minutes until everything is heated through. Taste and adjust seasonings as necessary.
- Divide the crispy potatoes among 4 serving bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of the meat mixture. Immediately sprinkle 3-4 tablespoons of shredded cheddar on each bowl and let it sit for 30 seconds to melt.
- Finish off by adding cherry tomatoes, diced avocado, and fresh cilantro to each bowl. Serve with lime wedges and a dollop of sour cream.
Pro Tip: Make sure to toss the potatoes in the olive oil and seasoning thoroughly to ensure they’re evenly coated and crisp up nicely during roasting.
Helpful cooking tips
- Ensure the potatoes are diced evenly to promote uniform cooking.
- Flipping the potatoes halfway ensures they brown evenly and get that ideal crisp.
- Adjust seasoning levels according to your own personal taste preference for spice or flavor.
- Use fresh ingredients like cilantro for the brightest flavors; however, dried herbs can substitute in a pinch.
- Adding the cheese while the food is still hot allows it to melt beautifully on top.
Best ways to enjoy it
Serve the loaded potato taco bowls with a hearty squeeze of fresh lime juice over the top for an added punch. Pair them with a side of Mexican-style corn on the cob or a simple green salad to balance out the meal. You could even consider lightening things up with a scoop of non-fat yogurt topped with fresh herbs as a tangy alternative to sour cream.
Keeping leftovers fresh
Leftover loaded potato taco bowls can be refrigerated for up to 3 days. Store the potatoes separately from the toppings to keep everything crisp. When ready to eat, reheat in the microwave or in the oven at 350°F until warmed through. Add fresh toppings again just before serving for the best taste.
If you have extras, consider freezing the meat mixture for a quick meal later on. Just make sure to pack it tightly in an airtight container or freezer bag, and label it for when you want to use it again.
How to fix common issues
If your potatoes aren’t crispy enough, they may be overcrowded on the baking sheet; ensure there’s enough space between them. If the dish turns out bland, try adding more spices when cooking the meat or extra salt to the potatoes before roasting. Soggy potatoes may result from not drying them completely after washing; make sure they are dry before oiling.
Creative twists
Feel free to experiment with different toppings! Try adding diced jalapeños for heat, or substitute the black beans for chickpeas for a different texture. You can also use sweet potatoes instead of russet for added sweetness and a nutrient boost.
Common questions
Can I make this dish vegetarian?
Absolutely! You could replace the meat with cooked lentils or mushrooms, which would still provide a hearty texture while keeping the bowl satisfying and delicious.
Can I prep this ahead of time?
Yes, the ingredients can be prepped in advance. You can chop the potatoes and vegetables and even cook the meat mixture a day ahead. Just assemble the bowls right before serving for maximum freshness.
What other toppings would work well?
You could add some diced bell peppers, jalapeños, or a sprinkle of quinoa for added healthy grains. Sliced olives and a drizzle of chipotle sauce would also enhance the flavor profile!
Is it gluten-free?
Most of the ingredients in this loaded potato taco bowl are naturally gluten-free! However, ensure that any packaged items you use, like the sour cream or seasonings, do not contain gluten.
This loaded potato taco bowl is bound to be a hit at your next dinner, offering simplicity and satisfaction in every bite. It’s a fun, accessible dish that the whole family will love. Whether you enjoy it as a weekday dinner or a weekend feast, it’s irredeemably delicious with each aspect harmonizing to create a delightful culinary experience.
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes in a single layer on a large baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping once at the 15-minute mark, until golden brown and crispy.
- While the potatoes are roasting, heat a large skillet over medium heat and add the ground beef or turkey. Cook for 7-8 minutes until browned.
- Add chili powder, cumin, and chopped red onion; stir and cook for an additional 5 minutes until the onion is soft.
- Stir in the black beans and corn, cooking for 3-4 minutes until heated through.
- Divide the crispy potatoes among 4 serving bowls.
- Top each with the meat mixture and sprinkle with cheese, letting it sit for 30 seconds to melt.
- Finish with cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.