Description
A delicious blend of crispy roasted potatoes topped with seasoned beef, fresh veggies, and your favorite taco toppings, making this dish a comforting weeknight dinner.
Ingredients
Scale
- 4 medium russet potatoes (peeled and diced into 3/4-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 (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer without crowding.
- Drizzle the potatoes with olive oil and sprinkle them with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark, until golden brown and crispy.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up until browned with no pink remaining.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir and cook for an additional 5 minutes.
- Stir in the black beans and corn, cooking for 3-4 minutes until heated through. Adjust seasonings as necessary.
- Once the potatoes are crispy, divide them among four serving bowls (~1 cup of potatoes per bowl). Top each bowl with ~3/4 cup of the meat mixture.
- Sprinkle 3-4 tablespoons of shredded cheddar cheese per bowl and allow it to melt for about 30 seconds.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.
Notes
Kids love customizing their bowls with various toppings. Store leftovers in airtight containers; they can last up to three days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 70mg
Keywords: loaded potato, taco bowl, dinner recipe, easy recipe, comfort food