Loaded Potato Taco Bowl
A delightful combination of crispy roasted potatoes, well-seasoned ground meat, and fresh veggies, making this Loaded Potato Taco Bowl a versatile and satisfying comfort food.
Ingredients
For the Potatoes
- 4 medium potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
For the Taco Filling
- 1 pound ground meat (beef, chicken, or turkey)
- 1 packet taco seasoning
For the Bowl Assembly
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 ripe avocado, sliced
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup cheese (optional)
- 1 cup sour cream (optional)
- 1 cup salsa (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and cube the potatoes into small, uniform pieces.
Cooking the Base
- Toss the cubed potatoes with olive oil, salt, and pepper in a bowl.
- Spread them on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
Cooking the Ground Meat
- Heat a skillet over medium-high heat and add the ground meat.
- Cook until browned and fully cooked, about 7-10 minutes, then drain any excess fat.
Adding Taco Seasoning
- Sprinkle the taco seasoning over the cooked meat and stir well, adding a little water if needed.
- Simmer for another 5 minutes.
Preparing Beans and Corn
- In a separate pot, heat the drained black beans and corn together until warmed.
Assembling the Bowl
- Layer roasted potatoes in the bottom of a large serving bowl.
- Top with warmed black beans and corn mixture.
- Add fresh toppings: sliced avocado, shredded lettuce, and diced tomatoes.
Final Touches
- If desired, sprinkle cheese, add sour cream or a scoop of salsa on top.
- Add any additional toppings like jalapeños, olives, or cilantro.
Serving
- Serve and enjoy your Loaded Potato Taco Bowl!
Notes
Store leftovers in airtight containers; keep components separate to prevent sogginess. Can be reheated in the microwave or oven.