Loaded Potato Taco Bowl (Printable)
Hearty Tex-Mex bowl of roasted potatoes, seasoned taco filling, black beans, corn, avocado and creamy sauce.
# What You’ll Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Taco Filling
06 - 1 lb ground beef or plant-based meat
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 0.25 cup tomato sauce
11 - 0.5 cup water
12 - Salt, as needed
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels, cooked or thawed if frozen
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 0.25 cup sliced jalapeños (optional)
19 - 0.25 cup chopped fresh cilantro
20 - 0.5 cup sour cream or Greek yogurt
# How To Make:
01 - Preheat oven to 425°F. Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping once for even browning.
02 - While potatoes roast, heat a large skillet over medium heat. Add ground beef and cook for 3 to 4 minutes until browned. Incorporate onion and garlic, and sauté until softened, about 3 minutes.
03 - Stir in taco seasoning, tomato sauce, and water. Simmer on low heat for 5 to 7 minutes, until thickened. Taste and adjust salt as necessary.
04 - Rinse and drain black beans. Halve cherry tomatoes. Dice avocado. Shred cheddar cheese if needed.
05 - Divide roasted potatoes among four serving bowls. Top each with taco filling, black beans, cherry tomatoes, corn, shredded cheese, avocado, jalapeños if using, and cilantro. Drizzle with sour cream or Greek yogurt.
06 - Serve immediately, optionally with lime wedges and hot sauce on the side.
# Expert Advice:
01 -
- You get golden, crispy potatoes as your taco vessel—it always surprises guests.
- The layers of texture and flavor wake up even the dreariest dinner night.
02 -
- Roasting the potatoes too close together makes them steam—spread them out, or risk soggy cubes.
- Letting the filling simmer long enough really thickens it—don&apost rush or it may turn soupy at the bottom of your bowl.
03 -
- Let roasted potatoes cool a minute before assembling so they stay crispy under the toppings.
- A little squeeze of lime over the whole bowl right before serving brightens all the flavors.