Description
Loaded Potato Taco Bowls feature seasoned roasted russet potatoes topped with savory taco-seasoned ground beef, black beans, cheddar cheese, fresh tomatoes, avocado, jalapeños, cilantro, and creamy sour cream. A hearty, flavorful dinner that’s perfect for taco night.
Ingredients
Scale
Seasoned Potatoes
- 3 pounds russet potatoes, diced into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Taco-Seasoned Ground Beef
- 2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning
- ½ cup water
Toppings
- 2 cups black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 2 large tomatoes, diced
- 1 red onion, finely diced
- 2 avocados, diced
- 2 jalapeños, sliced
- ½ cup chopped fresh cilantro
- ½ cup sliced green onions
- 1 cup sour cream
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F. Prepare a large baking sheet.
- Place the diced russet potatoes in a large mixing bowl. Add 2 tablespoons olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Toss until evenly coated.
- Spread the seasoned potatoes in a single layer on the baking sheet. Roast until tender inside and golden around the edges, turning as needed for even browning. Cooking time will depend on the size of the cubes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef and break it into smaller pieces with a spatula. Cook until browned and cooked through. Drain excess grease if necessary.
- Add the taco seasoning and ½ cup water to the beef. Stir thoroughly and cook until the liquid reduces and the seasoning coats the meat.
- Drain and rinse the black beans. Dice the tomatoes, red onion, and avocados. Slice the jalapeños and green onions, and chop the cilantro.
- Divide the roasted potatoes among serving bowls. Top with taco-seasoned ground beef, black beans, and shredded cheddar cheese.
- Add the diced tomatoes, red onion, avocado, and sliced jalapeños.
- Finish with fresh cilantro, green onions, and sour cream. Serve immediately with lime wedges.
Notes
- Cut the potatoes into evenly sized cubes to help them cook consistently.
- Store the cooked potatoes, ground beef, and fresh toppings separately for easier meal preparation and better texture.
- Adjust the amount of jalapeños to control the spice level. Add the avocado and sour cream just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Oven-Baked and Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8
- Calories: 850 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 39 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 12 g
- Protein: 51 g
- Cholesterol: 115 mg
Keywords: Loaded Potato Taco Bowl, Loaded Taco Bowls, Ground Beef Potato Bowls, Taco Potato Bowl, Loaded Potato Dinner, Easy Taco Dinner