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A vibrant Loaded Potato Taco Bowl with crispy roasted potatoes, seasoned beef, black beans, corn, and fresh cilantro.

Loaded Potato Taco Bowl

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 2 lbs Russet potatoes, scrubbed and cubed into 1/2-inch pieces
  • 3 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 lb lean ground beef
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup wate r
  • 15 oz can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or thawed
  • 2 cups shredded iceberg lettuce
  • 1 cup roma tomatoes, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/2 teaspoon of garlic powder in a large bowl.
  3. Spread potatoes in a single layer on the baking sheet and roast for 25-30 minutes, turning once, until crispy and golden.
  4. While potatoes roast, heat a large skillet over medium-high heat and brown the ground beef with the diced onions until the meat is no longer pink.
  5. Drain excess grease from the skillet and stir in the remaining chili powder, cumin, garlic powder, and water; simmer for 5 minutes until the sauce thickens.
  6. Warm the black beans and corn in a separate saucepan over medium heat.
  7. Divide the roasted potatoes among four bowls.
  8. Layer the seasoned beef, black beans, and corn over the potatoes.
  9. Garnish each bowl with shredded lettuce, diced tomatoes, cheese, a dollop of sour cream, and fresh cilantro.