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Loaded Potato Taco Bowl

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A hearty bowl layered with crispy roasted potatoes, seasoned ground meat, black beans, corn, fresh tomatoes, and avocado, finished with melty cheese and bright cilantro.

Ingredients

Scale
  • 4 large potatoes, diced (Yukon Gold or Russet)
  • 1 pound ground beef or turkey (lean)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, frozen and thawed, or canned drained)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 tablespoon taco seasoning (store-bought or homemade)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Sour cream or Greek yogurt (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
  2. Toss the diced potatoes with 1 to 2 tablespoons of olive oil, a pinch of salt, and a few grinds of black pepper. Spread in a single layer to crisp.
  3. Roast potatoes for 25 to 30 minutes, flipping once halfway through, until edges are golden and interior is tender.
  4. Heat a skillet over medium. Add the ground meat and cook, breaking it up until no pink remains. Drain any excess fat.
  5. Stir in the taco seasoning, then add the black beans and corn. Cook for 4 to 5 minutes until heated through and flavors meld. Taste and adjust salt and pepper.
  6. Divide roasted potatoes among bowls. Spoon the meat, beans, and corn over the potatoes. Top with cherry tomatoes, diced avocado, and shredded cheese to melt slightly from the warmth.
  7. Garnish with chopped cilantro and serve with sour cream or Greek yogurt on the side.

Notes

Cool leftovers within two hours and store in airtight containers in the refrigerator for up to 3 to 4 days. To freeze, portion the meat, beans, and corn mixture into freezer-safe containers for up to 3 months; avoid freezing fresh avocado or tomatoes.

Nutrition

Find it online: https://www.simplefamilydishes.com/loaded-potato-taco-bowl-2/