Description
A delightful fusion of crispy roasted potatoes and savory taco toppings, creating a comforting and flavorful meal perfect for gatherings.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade)
- 1/4 cup water
- 1 cup cooked black beans (canned or homemade)
- 1 cup corn kernels (frozen or fresh)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup sliced jalapeños (optional)
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast the potatoes for 25-30 minutes or until crispy and golden, flipping halfway through for even cooking.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
- Drain any excess fat, then add the taco seasoning and 1/4 cup water. Stir and simmer for 2-3 minutes until the sauce thickens.
- In a separate small pot, heat black beans and corn over low heat until warmed through.
- Once the potatoes are done, transfer them to serving bowls.
- Layer the ground beef, black beans, corn, and shredded cheddar cheese over the roasted potatoes.
- Top each bowl with sour cream, fresh cilantro, diced tomatoes, sliced green onions, and jalapeños if desired.
- Serve the loaded potato taco bowls with lime wedges on the side.
Notes
For a vegetarian option, replace the meat with additional beans or sautéed mushrooms. A squeeze of lime enhances the flavor of the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg
Keywords: taco bowl, loaded potatoes, comfort food, family meal, Mexican cuisine
