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Potato Taco Bowl

Crispy Potato Taco Bowl with taco meat, avocado, cheese, and salsa
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A cozy Potato Taco bowl with crisp roasted potatoes, seasoned meat, beans, corn, melty cheese, and fresh toppings.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and cut into 3/4-inch cubes
  • 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

  1. Heat the oven to 425°F (220°C). Arrange the diced potatoes on a large baking sheet, at least 13×18 inches, keeping them in one even layer. Add olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper, then toss until coated.
  2. Roast the potatoes for 30-35 minutes, turning them after 15 minutes so they brown evenly. They should look golden with crisp edges.
  3. While the potatoes cook, warm a large 12-inch skillet over medium heat. Add the ground beef or turkey and break it apart with a wooden spoon. Cook for 7-8 minutes, until browned and no pink remains. Drain extra fat if needed.
  4. Mix in the chili powder, cumin, and chopped red onion. Cook for 5 minutes, stirring often, until the onion softens.
  5. Add the black beans and corn. Cook for 3-4 minutes, until everything is hot. Taste and adjust the seasoning if needed.
  6. Spoon the roasted potatoes into 4 bowls, using about 1 cup per bowl. Add about 3/4 cup of the meat mixture to each bowl. Sprinkle 3-4 tablespoons shredded cheddar over each serving and let it melt for 30 seconds.
  7. Finish each bowl with cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.

Notes

  • Keep the potatoes and meat mixture in separate airtight containers for up to 4 days.
  • Store tomatoes, avocado, cilantro, and cheese separately so the toppings stay fresh.
  • Warm the potatoes in a 400°F oven for 6-8 minutes to bring back their crisp texture.
  • Reheat the meat mixture in the microwave for 90 seconds to 2 minutes, stirring once halfway through.
  • For meal prep, wait to add the cheese until just before serving.
  • Sweet potatoes can replace russet potatoes, and extra beans can stand in for the meat.

Nutrition

Keywords: Potato Taco, loaded potato taco bowl, taco bowl, roasted potatoes, ground beef taco bowl

Find it online: https://thekitchenfinesse.com/2026/05/23/potato-taco-bowl/