Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes topped with seasoned taco meat, beans, corn, avocado and crema for a vibrant Tex‑Mex 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 alternative
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 if frozen
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
# Directions:
01 - Preheat oven to 425°F. Prepare a baking sheet for roasting.
02 - Toss diced russet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and crisp.
03 - Heat a large skillet over medium heat. Add ground beef or plant-based alternative and brown for 3 to 4 minutes. Stir in onion and garlic, cook until softened, about 3 minutes.
04 - Add taco seasoning, tomato sauce, and water to skillet. Simmer on low for 5 to 7 minutes until mixture thickens. Adjust salt to taste.
05 - While filling simmers, rinse black beans, halve cherry tomatoes, dice avocado, slice jalapeños if using, chop cilantro, and shred cheese.
06 - Divide roasted potatoes among four bowls. Top each evenly with taco filling, black beans, cherry tomatoes, corn, shredded cheese, avocado, jalapeños, and cilantro. Drizzle each with sour cream or Greek yogurt.
07 - Serve immediately. Lime wedges and hot sauce may be offered alongside as desired.
# Expert Tips:
01 -
- Roasted potatoes soak up every bit of spice and flavor, but still hold that coveted crispy edge.
- This bowl makes even the most ordinary ingredients feel festive—plus everyone builds their own, so picky eaters disappear.
02 -
- Overcrowding potatoes on the pan ruins the crisp—always use two sheets or roast in batches if you need to.
- One time I forgot to rinse my black beans, and the bowl tasted way too salty—I never skipped it again.
03 -
- Line your baking sheet with parchment for easy cleanup and even browning.
- Let the cooked beef rest for a minute before topping bowls so the flavors settle in.