Loaded Potato Taco Bowl with Ground Beef and Cheddar
Loaded Potato Taco Bowl is a hearty, satisfying dish combining roasted potatoes, seasoned protein, vegetables, and creamy toppings for a meal prep-friendly, colorful, and flavorful bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
1.5 pounds Yukon Gold potatoes, diced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef, chicken, or turkey
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
2 green onions, sliced
1 avocado, sliced
1/4 cup sour cream or Greek yogurt
Juice of 1 lime
Salt and pepper to taste
Instructions
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Preheat oven to 425°F (220°C). Dice potatoes and toss with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until golden brown and tender.
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Cook protein in a skillet over medium-high heat. Season with chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Cook 6–8 minutes until browned and fully cooked. Set aside.
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Prepare vegetables: dice bell pepper, halve cherry tomatoes, slice green onions, chop cilantro, and warm corn if frozen. Drain black beans.
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Assemble bowls: start with roasted potatoes, layer protein, beans, corn, bell pepper, and tomatoes. Sprinkle cheeses on top, add avocado and sour cream or yogurt. Garnish with cilantro and green onions. Drizzle with lime juice.
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Adjust seasonings to taste and serve immediately or store components separately for meal prep.
Notes
Use sweet potatoes for a sweeter twist, swap proteins for tofu or tempeh for a vegan version, or substitute chickpeas for black beans. Roast potatoes evenly to avoid sogginess.