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Loaded Potato Taco Bowl

A hearty and customizable dish combining crispy baked potatoes with seasoned meat, beans, cheese, and fresh toppings for an enjoyable meal.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 600 kcal

Ingrédients
  

For the Potatoes

  • 2 large russet potatoes, peeled and cubed Use fresh potatoes for best results.
  • 1 tablespoon olive oil Extra virgin olive oil can enhance flavor.
  • 1 teaspoon chili powder Adjust for spiciness preference.
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Toppings

  • 1 cup cooked ground beef or turkey Substitute with plant-based meat for a vegetarian option.
  • 1/2 cup black beans, rinsed and drained Can use canned or cooked black beans.
  • 1/2 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese Use vegan cheese for a dairy-free option.
  • 1/2 cup sour cream Consider using coconut yogurt for a dairy-free alternative.
  • 1/2 avocado, diced
  • 1/4 cup diced tomatoes
  • 1/4 cup chopped green onions
  • 1/4 cup pickled jalapeños (optional) Add for an extra kick!
  • Fresh cilantro for garnish

Instructions
 

Preparation

  • Gather all ingredients to have everything ready.
  • Peel and cube the russet potatoes, and drain the black beans if using canned.

Cooking

  • Bring a large pot of salted water to a boil and add the cubed potatoes. Cook until fork-tender, about 15 to 20 minutes. Drain and set aside.
  • In a large baking dish, toss the drained potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
  • Preheat your oven to 400°F (200°C). Bake the seasoned potatoes for about 15 minutes until they are crispy and golden.
  • While the potatoes are baking, heat a skillet over medium heat and add the cooked meat, rinsed black beans, and corn. Stir until heated through, approximately 5 minutes.

Assembly

  • Layer the baked potatoes at the bottom of each bowl.
  • Add the heated meat and bean mixture on top of the crispy potatoes.
  • Sprinkle shredded cheddar cheese over the hot mixture to allow melting.
  • Top with sour cream, diced avocado, diced tomatoes, and chopped green onions. Add jalapeños if desired.
  • Garnish with fresh cilantro and serve warm.

Notes

Store potatoes and toppings separately to maintain crispiness for leftovers. Customize toppings based on personal preference.
Keyword Comfort food, Customizable Recipe, Easy dinner, Loaded Potato Taco Bowl, Taco Bowl