Loaded Potato Taco Bowl (Printable version)
Crispy roasted potatoes topped with seasoned beef, beans, corn, avocado and a creamy drizzle for a comforting 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 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based meat
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 1/4 cup tomato sauce
11 - 1/2 cup water
12 - Salt, to taste
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels, cooked or thawed
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 1/4 cup sliced jalapeños, optional
19 - 1/4 cup chopped fresh cilantro
20 - 1/2 cup sour cream or Greek yogurt
# How To:
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. Roast for 25 to 30 minutes, turning halfway, until golden and crisp.
03 - While the potatoes roast, heat a large skillet over medium heat. Add ground beef and cook for 3 to 4 minutes until browned. Add diced onion and minced garlic; sauté until softened, about 3 minutes.
04 - Incorporate taco seasoning, tomato sauce, and water. Simmer mixture on low for 5 to 7 minutes, stirring occasionally, until thickened. Adjust salt to taste.
05 - Rinse black beans, halve cherry tomatoes, dice avocado, and shred cheese as needed.
06 - Divide roasted potatoes evenly among four bowls. Top each with a generous portion of taco filling, black beans, cherry tomatoes, corn kernels, shredded cheese, diced avocado, sliced jalapeños, and fresh cilantro. Drizzle with sour cream or Greek yogurt.
07 - Serve immediately. For added brightness, offer lime wedges on the side if desired.
# Expert Advice:
01 -
- It's hands-down the best way I've found to create taco-night fun with a hearty, comfort food twist.
- The roasted potatoes get so crisp, you might secretly snack on them before they hit the bowl—and that's okay.
02 -
- Crowding the pan means soggy potatoes—always make sure they have breathing room, even if it means using two pans.
- Bringing all the toppings to room temp before serving keeps the bowls hot and the flavors popping.
03 -
- If your potatoes aren't browning, boost the oven heat in the last five minutes.
- For faster prep, dice the potatoes and chop toppings while the oven preheats—you'll be surprised how much time this saves.