Loaded Potato Taco Bowl

The first time I made these taco bowls, it was supposed to be quick Tuesday night dinner, but my roommate kept wandering into the kitchen asking what smelled so incredible. The combination of roasted potatoes and spiced meat filling the apartment made it impossible to focus on anything else.

Last summer I served these at a casual dinner party, and honestly, I've never seen people so quiet while eating. The best part was watching everyone reach the bottom of their bowls and immediately ask if there were seconds. That's when I knew this recipe was a keeper.

Ingredients

• 4 medium russet potatoes, peeled and diced into 3/4-inch pieces: Russets hold their shape beautifully and develop those irresistible crispy edges that make every bite satisfying
• 2 tablespoons olive oil: Helps the spices cling to the potatoes and promotes even browning in the oven
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits that fresh garlic might create at high heat
• 1 teaspoon onion powder: Adds a savory backbone that complements the smoked paprika perfectly
• 1 teaspoon smoked paprika: This is the secret ingredient that gives the potatoes that barely-there smoky depth
• Salt and black pepper, to taste: Don't be shy here, potatoes need proper seasoning to really shine
• 1 pound ground beef or turkey (93/7 lean recommended): The lean ratio means less draining and more flavor staying in the meat
• 1 teaspoon chili powder: Provides gentle warmth without overwhelming the other flavors
• 1 teaspoon cumin: Earthy and essential for that taco flavor profile we all know and love
• 1 small red onion, chopped: Adds sweetness and bite that balances the rich meat and potatoes
• 15 ounces black beans (1 can), drained and rinsed: Creamy, filling, and they stretch the meat mixture beautifully
• 1 cup corn kernels (fresh, canned, or frozen): Little bursts of sweetness that brighten every bite
• 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and ties everything together
• 1 cup cherry tomatoes, halved: Fresh acidity to balance all the warm, cooked elements
• 1 medium avocado, diced: Creamy and cool, the perfect contrast to the spiced meat
• 1/4 cup fresh cilantro, chopped: Bright and herbal, it wakes up the whole bowl
• Lime wedges, for serving: A squeeze of lime just before eating makes all the flavors pop
• Sour cream, for topping: That cool finish that tames any heat and adds luxurious texture

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper for easier cleanup later

Prep the potatoes:

Spread the diced potatoes in a single layer, drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper

Roast until golden:

Cook for 30 to 35 minutes, flipping halfway through, until they're golden brown with crispy edges

Cook the meat:

While potatoes roast, brown the ground beef or turkey in a large skillet for 7 to 8 minutes, breaking it up with a wooden spoon

Add the aromatics:

Stir in the chili powder, cumin, and chopped red onion, then cook for 5 minutes until the onion softens

Finish the filling:

Mix in the black beans and corn, cooking for 3 to 4 minutes until everything is heated through

Build your bowls:

Divide the crispy potatoes among four bowls, top with the meat mixture, and sprinkle with cheddar while it's hot so it melts beautifully

Add the fresh toppings:

Finish with cherry tomatoes, avocado, cilantro, lime wedges, and a generous dollop of sour cream

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My sister texted me the next day after I made these for her family, saying her picky eater had actually asked for thirds. That might be the highest compliment a recipe can receive.

Make It Your Own

Sweet potatoes work beautifully here if you want something slightly sweeter, and I've even used cauliflower rice mixed with the potatoes for extra volume. For a vegetarian version, just double the beans and add some crumbled tofu or plant-based meat crumbles.

Timing Is Everything

I've learned to chop all the toppings while the potatoes roast, because there's nothing worse than having perfectly cooked components sit around waiting for avocado to be diced. The fresh elements really need to hit the bowl right when everything else comes together.

Serving Suggestions

Set up a toppings bar and let everyone build their own bowls, it turns dinner into a fun activity. I like to serve with extra lime wedges on the side and sometimes warm tortillas for scooping.

• Sliced jalapeños if you want to kick up the heat
• Pickled red onions for extra tang and crunch
• A drizzle of your favorite hot sauce never hurt anyone

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Hope these bowls become a weeknight staple in your house like they have in mine.

Recipe FAQ

→ Can I make this bowl vegetarian?

Yes, simply substitute the ground meat with extra black beans, plant-based crumbles, or roasted sweet potatoes. The seasonings work beautifully with vegetarian options, and you'll still get plenty of protein from the beans, cheese, and avocado.

→ How do I keep the potatoes crispy?

Spread the diced potatoes in a single layer on your baking sheet without overcrowding. Flip them halfway through roasting and avoid stirring too frequently. For maximum crispiness, don't cover them while cooling.

→ What other toppings work well?

Sliced jalapeños, pickled red onions, diced bell peppers, or radishes add crunch and heat. Try crushed tortilla chips for texture, drizzle with taco sauce, or add a scoop of guacamole. Greek yogurt can replace sour cream for a lighter option.

→ Can I prepare components ahead?

Absolutely. Roast the potatoes and cook the meat mixture up to 4 days in advance. Store them separately in airtight containers. Reheat potatoes in the oven to restore crispiness, and warm the meat in the microwave before assembling with fresh toppings.

→ What's the best way to reheat leftovers?

Reheat potatoes in a 400°F oven for 6–8 minutes to maintain their crispy texture. Warm the meat mixture in the microwave for 90 seconds to 2 minutes. Add fresh toppings like avocado, cilantro, and lime after reheating for the best results.

→ Can I use sweet potatoes instead?

Sweet potatoes work wonderfully and add natural sweetness that balances the savory spices. They may need slightly less roasting time—check for doneness around 25 minutes. The flavor profile becomes slightly different but equally delicious.