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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: A Protein-Packed Family Delight

This Loaded Potato Taco Bowl combines comfort and flavor, loaded with protein and customizable options for a perfect family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Substitute with sweet potatoes for a sweeter taste.
  • 2 tablespoons Olive Oil Avocado oil can be used for a higher smoke point.
  • 1 teaspoon Garlic Powder Fresh garlic can add a more vibrant taste.
  • 1 teaspoon Onion Powder Fresh onions can deepen the flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if unavailable.
  • to taste Salt
  • to taste Black Pepper
For the Protein
  • 1 pound Ground Beef or Turkey (93/7 lean recommended) Ground chicken is a lighter option.
  • 1 tablespoon Chili Powder Swap with cayenne for extra heat.
  • 1 teaspoon Cumin
  • 1 medium Red Onion Yellow onion is a filling substitute.
For Additional Texture and Flavor
  • 1 can Black Beans Pinto beans can work for different flavor profiles.
  • 1 cup Corn Kernels Use frozen or canned options.
For the Toppings
  • 1 cup Shredded Cheddar Cheese Switch to dairy-free cheese for a vegan twist.
  • 1 cup Cherry Tomatoes Diced regular tomatoes can also be used.
  • 1 medium Avocado Greek yogurt makes a great creamy substitute.
  • 1 bunch Fresh Cilantro Omit if you're not a fan.
  • 2 wedges Lime Lemon wedges can provide similar brightness.
  • 1 cup Sour Cream Greek yogurt is a healthier alternative.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Large bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice your russet potatoes into bite-sized pieces, toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper, and roast for 30-35 minutes.
  3. Heat a large skillet over medium heat and add your ground beef or turkey. Cook for about 7-8 minutes until browned.
  4. Add chili powder, cumin, and chopped red onion to the skillet and sauté for 5 minutes until fragrant.
  5. Stir in the black beans and corn with the meat mixture and heat through for an additional 3-4 minutes.
  6. Divide the crispy roasted potatoes into serving bowls, layer with the seasoned meat mixture, and sprinkle with shredded cheddar cheese.
  7. Top with diced cherry tomatoes, avocado slices, and cilantro. Serve with lime wedges and sour cream or Greek yogurt.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 64gProtein: 38gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 900mgPotassium: 1200mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 35mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping potatoes and meat mixture separate for best texture when reheating.

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