Go Back
–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl for a Crispy, Protein-Packed Dinner

Enjoy a protein-packed Loaded Potato Taco Bowl, featuring crispy potatoes, seasoned meat, and delicious toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes sweet potatoes can be substituted for a different flavor
  • 2 tablespoons Olive Oil no direct substitute is recommended
  • 1 teaspoon Garlic Powder fresh garlic can be used but adjust the amount accordingly
  • 1 teaspoon Onion Powder shallots can provide a fresh alternative
  • 1 teaspoon Smoked Paprika regular paprika is a less smoky substitute
  • to taste Salt
  • to taste Black Pepper
For the Meat Mixture
  • 1 pound Ground Beef or Turkey (93/7 Lean Recommended) ground chicken works as a lighter option
  • 1 tablespoon Chili Powder feel free to adjust to your spice preference
  • 1 teaspoon Cumin taco seasoning is a great alternative
  • 1 medium Red Onion yellow or white onions can be used
For the Toppings
  • 15 ounces Black Beans kidney or pinto beans can be swapped in
  • 1 cup Corn Kernels frozen corn is a convenient substitute
  • 1 cup Shredded Cheddar Cheese non-dairy cheese is suitable for a vegan option
  • 1 cup Cherry Tomatoes halved; regular diced tomatoes can work too
  • 1 medium Avocado diced; guacamole is an easy time-saving alternative
  • 1/4 cup Fresh Cilantro chopped; basil can be used for a different taste
  • 1 unit Lime Wedges to serve and add zesty flavor
  • 1 cup Sour Cream Greek yogurt is a healthier alternative

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dice the russet potatoes into bite-sized pieces. Combine with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
  3. Roast the potatoes for 30-35 minutes, flipping halfway through, until they are golden and crispy.
  4. In a skillet over medium heat, cook the ground beef or turkey for 7-8 minutes until fully cooked and no longer pink. Drain any excess fat.
  5. Stir in the chili powder, cumin, and chopped red onion, cooking for another 2-3 minutes until the onions soften.
  6. Add the drained black beans and corn to the meat mixture, stir, and heat for an additional 3-4 minutes.
  7. Remove the roasted potatoes from the oven. In serving bowls, divide the potatoes and top with the meat mixture, followed by shredded cheddar cheese.
  8. Garnish with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 38gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

For meal prep success, store the potatoes and meat mixture separately to maintain texture. Adjust spices according to taste preferences.

Tried this recipe?

Let us know how it was!