Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes with seasoned taco filling, black beans, corn, avocado and crema for a filling Tex‑Mex bowl.
# What You Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste
→ Taco Filling
07 - 1 pound ground beef or plant-based meat substitute
08 - 1 small onion, diced
09 - 3 cloves garlic, minced
10 - 1 tablespoon taco seasoning
11 - 0.25 cup tomato sauce
12 - 0.5 cup water
13 - Salt, to taste
→ Toppings
14 - 1 cup canned black beans, drained and rinsed
15 - 1 cup cherry tomatoes, halved
16 - 1 cup corn kernels, cooked or thawed if frozen
17 - 1 cup shredded cheddar cheese or plant-based cheese
18 - 1 avocado, diced
19 - 0.25 cup sliced jalapeños, optional
20 - 0.25 cup chopped fresh cilantro
21 - 0.5 cup sour cream or Greek yogurt
# Steps:
01 - Preheat oven to 425°F.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and crisp.
03 - Heat a large skillet over medium heat and cook ground beef for 3 to 4 minutes, breaking it apart. Add diced onion and minced garlic, cooking until softened, about 3 minutes.
04 - Stir in taco seasoning, tomato sauce, and water. Simmer on low for 5 to 7 minutes until thickened, adjusting salt as needed.
05 - Rinse black beans, halve cherry tomatoes, dice avocado, and shred cheese for assembly.
06 - Divide roasted potatoes among four bowls. Top each bowl with taco filling, black beans, tomatoes, corn, cheese, avocado, jalapeños, and cilantro. Drizzle with sour cream or Greek yogurt.
07 - Serve immediately with lime wedges if desired.
# Expert Advice:
01 -
- It feels like eating loaded nachos and crispy fries in one glorious bowl—your secret weapon for cheering up any table.
- All the toppings mean everyone can customize with their favorite flavors, so it never gets boring.
02 -
- If you skip flipping the potatoes halfway through roasting, you’ll end up with some unevenly browned bits and soggy sides.
- Letting the beef mixture simmer a little longer gives a richer flavor—worth every extra minute.
03 -
- A preheated baking sheet ensures the potatoes start to crisp as soon as they hit the pan.
- Don’t skimp on fresh cilantro and avocado at the end—they take the flavors over the top.