Loaded Potato Taco Bowl (Printable Version)
Crispy roasted potatoes with seasoned taco beef, black beans, corn, cheese and avocado for a Tex‑Mex comfort bowl.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Taco Filling
06 - 1 pound ground beef or plant-based meat substitute
07 - 1 small onion, diced
08 - 3 cloves garlic, minced
09 - 1 tablespoon taco seasoning
10 - 1/4 cup tomato sauce
11 - 1/2 cup water
12 - Salt, to taste
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels, cooked or thawed
16 - 1 cup shredded cheddar cheese or plant-based cheese
17 - 1 avocado, diced
18 - 1/4 cup sliced jalapeños (optional)
19 - 1/4 cup chopped fresh cilantro
20 - 1/2 cup sour cream or Greek yogurt
# Step-by-Step:
01 - Set oven to 425°F and allow it to fully preheat.
02 - In a mixing bowl, toss diced russet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange potatoes evenly on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping once halfway through, until crisp and golden brown.
03 - While potatoes roast, heat a large skillet over medium heat. Add ground beef or plant-based alternative and cook, breaking up with a spoon, for 3 to 4 minutes until browned. Add diced onion and minced garlic, sautéing until softened, about 3 minutes.
04 - Add taco seasoning, tomato sauce, and water to the skillet. Stir well and allow mixture to simmer on low heat for 5 to 7 minutes until slightly thickened. Taste and adjust salt as needed.
05 - While filling simmers, rinse and drain black beans, halve cherry tomatoes, dice avocado, and shred cheese as needed.
06 - Divide roasted potatoes evenly among four serving bowls. Top each portion with taco filling, black beans, cherry tomatoes, corn, shredded cheese, diced avocado, jalapeños if desired, and chopped cilantro.
07 - Drizzle each bowl with sour cream or Greek yogurt. Serve immediately, garnishing with fresh lime wedges if preferred.
# Expert Advice:
01 -
- It's like the soul of a loaded baked potato collided with all the best parts of taco night.
- You get customizable toppings, so each bite can be exactly how you like it.
02 -
- If you overcrowd your baking sheet, your potatoes steam and turn mushy instead of getting crispy—you need breathing room!
- Letting the taco filling simmer uncovered is what thickens it—covering it too soon left me with a watery mess once.
03 -
- Use parchment paper for roasting potatoes—less sticking, and way easier cleanup.
- Reserve a little cheese to sprinkle right at the end so even the last bite is melty.