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Loaded Potato Taco Bowl

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A hearty and customizable taco bowl with a crispy roasted potato base topped with savory beef, cheese, and fresh toppings.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 pound ground beef or turkey (93/7 lean recommended)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 small red onion, chopped
  • 15 ounces black beans (1 can), drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, loosely packed and chopped
  • Lime wedges for serving
  • Sour cream for topping

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet.
  2. Spread the diced potatoes in a single layer on the sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
  3. Roast potatoes for 30 to 35 minutes, flipping halfway.
  4. While potatoes roast, heat a skillet over medium heat and cook ground meat for 7 to 8 minutes until browned.
  5. Add chili powder, cumin, and chopped red onion to the meat, cooking for another 5 minutes until the onion is soft.
  6. Stir in the black beans and corn and cook for another 3 to 4 minutes to heat through.
  7. Divide roasted potatoes among four bowls, top with the meat and bean mixture, cheese, and fresh toppings. Serve with lime wedges and a dollop of sour cream.

Notes

To keep things lower-carb, consider halving the potatoes and adding roasted cauliflower instead. For a spicier kick, add jalapeños to the meat mixture.

Nutrition

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