Loaded Potato Taco Bowl: A Cozy, Comforting Meal
Gather ’round, friends! It’s that time of year when the days get a little shorter, and the air turns crisp with autumn magic. As I sip my warm mug of apple cider, I can’t help but reminisce about family dinners shared around the kitchen table. One of my absolute favorites from childhood was the classic taco night where we all built our own plates, mixing and matching flavors, textures, and colors. This Loaded Potato Taco Bowl brings that nostalgia to life in a warm, crispy, and totally comforting way. So cozy up and get ready for an easy weeknight dinner that will have your family feeling all the feels!
You’re going to want to save this one for when you need a hearty hug in a bowl. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy Weeknight Meal: This taco bowl can be assembled in under an hour, making it perfect for busy evenings.
- Customizable for Everyone: With an array of toppings, it’s a hit for kids and adults alike.
- Comforting and Satisfying: Crispy potatoes layered with savory beef and vibrant toppings create a delightful flavor explosion.
- Nutritious and Balanced: Packed with protein, fiber, and fresh veggies, it’s a dish you can feel good about serving.
- Fun Family Activity: Let everyone build their own taco bowl, making dinner time engaging and interactive.
What You’ll Need
Gather These Simple Ingredients
- 4 medium-sized russet potatoes, peeled and diced into bite-sized 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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Let’s Make It Together
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and the chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.
Delicious Variations to Try
- Spicy Kick: Add jalapeños or a drizzle of your favorite hot sauce for a zesty twist!
- Vegetarian Delight: Swap out the meat for mushrooms or extra beans for a hearty yet plant-based option.
- Creamy Taco Sauce: Drizzle some taco sauce or Greek yogurt over the assembled bowls for added creaminess.
- Southwest Veggie Bowl: Mix in some bell peppers, zucchini, or fresh spinach for a colorful, veggie-packed meal.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prep the potatoes and taco filling a day in advance for a super quick assembly come dinner time.
- Ingredient Swaps: Feel free to use sweet potatoes instead of russets for a slightly sweeter flavor.
- Storage Success: Store leftover filling in an airtight container in the fridge for up to 3 days. Reheat on the stovetop!
- Slicing Tricks: For evenly diced potatoes, make sure to cut them into similar sizes for consistent cooking.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 620
- Carbohydrates: 62g
- Sugar: 5g
- Fat: 30g
- Protein: 33g
- Sodium: 785mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the potato and meat mixture ahead of time to save time on busy nights.
- Can I use different ingredients? Absolutely! Feel free to use ground chicken or a variety of beans and vegetables.
- How do I store leftovers? Store in an airtight container in the fridge for up to three days for best results.
- How long does it last? Leftovers are best consumed within 3 days, but if they’re not gone by then, I won’t blame you!
Wrapping It Up
This Loaded Potato Taco Bowl isn’t just a recipe; it’s a warm embrace on a chilly evening. The crunchy potatoes, savory meat, and colorful toppings come together to create a perfect symphony of comfort and flavor. Whether you’re gathering the family for dinner or cozying up for a night in, this bowl of goodness will warm your heart and satisfy your cravings.
Save this Loaded Potato Taco Bowl to your Easy Weeknight Dinner board so it’s ready when you need a cozy treat!
Loaded Potato Taco Bowl
Ingredients
For the Roasted Potatoes
- 4 medium russet potatoes, peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Taco Filling
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake the potatoes in the preheated oven for about 25-30 minutes or until they are crispy and golden brown, flipping them halfway through the baking time.
Cooking the Filling
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and the chopped red onion to the skillet. Stir and cook for another 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
Assembly
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.
