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Loaded Potato Taco Bowl

A quick and filling taco-style bowl featuring crispy roasted potatoes, seasoned meat, and fresh toppings that comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 large potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
For the Taco Filling
  • 1 pound ground meat (beef, chicken, or turkey)
  • 1 packet taco seasoning
  • 1/4 cup water just enough to help coat the meat
For Toppings
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 each avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheese

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet or lightly oil it.
  2. Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway through.
Cooking Meat
  1. While potatoes roast, heat a skillet over medium and cook the ground meat until fully browned.
  2. Drain excess fat, return the skillet to medium-low, and add the taco seasoning and a splash of water.
  3. Cook until the mixture is saucy and well combined, about 1-2 minutes.
Assembly
  1. Divide roasted potatoes between bowls as the base, then top with the seasoned meat.
  2. Add black beans, corn, diced avocado, halved cherry tomatoes, shredded cheese, and fresh cilantro.
  3. Serve immediately while warm. For a melty cheese finish, you can return assembled bowls to the oven briefly.

Notes

Store components separately for best texture and reheat potatoes in the air fryer to retain crispness. Add jalapeños for spice or try with sour cream for added richness.