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Loaded Potato Taco Bowls

An easy, one-pan meal featuring crispy potatoes, seasoned meat, and fresh toppings, perfect for family dinners and taco nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium potatoes, diced
  • 1 lb ground beef or turkey Can substitute with plant-based ground meat for a vegan option.
  • 1 teaspoon taco seasoning Adjust according to taste.
  • 1 can black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend) Can use dairy-free cheese for vegan version.
  • 1/2 cup sour cream Can use dairy-free sour cream for vegan version.
  • to taste salt and pepper
  • as needed Olive oil

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast the potatoes for about 25-30 minutes, or until crispy and golden.
Cooking
  1. In a skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
  2. Add the taco seasoning to the meat and mix well.
Assembly
  1. In a large bowl, combine the roasted potatoes, seasoned meat, black beans, corn, and cherry tomatoes.
  2. Serve the mixture in bowls and top with diced avocado, shredded cheese, sour cream, and fresh cilantro.
  3. Enjoy your loaded potato taco bowl!

Notes

Store leftovers in the fridge for 3-4 days or freeze in an airtight container for 2-3 months. Reheat in the oven or microwave.