A delicious and satisfying Loaded Potato Taco Bowl that combines crispy potatoes with savory ground meat and fresh toppings for a complete meal.

Scale

4 medium russet potatoes

peeled and diced into ¾-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

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

1 cup shredded cheddar cheese

1 cup cherry tomatoes

halved

1 avocado

diced

¼ cup fresh cilantro

loosely packed and chopped

Lime wedges for serving

Sour cream for topping

Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and bake for 25-30 minutes, or until crispy and golden brown.
Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat. Add chili powder, cumin, chopped red onion, black beans, and corn. Cook for another 5-7 minutes until everything is heated through and well combined.
Once the potatoes are done, assemble the taco bowls by layering the potato base with the meat mixture, followed by cheddar cheese, cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream on top.

For a vegetarian option, replace the ground meat with additional beans or meat substitute. To avoid browning, add diced avocado right before serving.

Keywords: Loaded Potato Taco Bowl, taco bowl recipe, potato bowl, loaded potatoes, easy dinner recipes