Loaded Potato Taco Bowl (Printable)
Crispy roasted potatoes topped with spiced taco filling, black beans, corn, avocado and a tangy crema.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, diced
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 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 - 0.25 cup tomato sauce
11 - 0.5 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 - 0.25 cup sliced jalapeños, optional
19 - 0.25 cup chopped fresh cilantro
20 - 0.5 cup sour cream or Greek yogurt
# How to Make It:
01 - Set oven to 425°F and allow to fully preheat.
02 - In a mixing bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange evenly on a baking sheet and roast for 25 to 30 minutes, flipping once midway through, until golden and crisp.
03 - While the potatoes roast, heat a large skillet over medium heat. Add ground beef or plant-based alternative and cook for 3 to 4 minutes until browned. Stir in diced onion and minced garlic, continuing to cook until softened, about 3 minutes.
04 - Incorporate taco seasoning, tomato sauce, and water. Reduce heat and simmer for 5 to 7 minutes until mixture thickens. Taste and adjust salt as needed.
05 - While filling simmers, rinse black beans, halve cherry tomatoes, dice avocado, and shred cheese if necessary.
06 - Divide roasted potatoes between four serving bowls. Layer with taco filling, black beans, tomatoes, corn, cheese, avocado, jalapeños if using, and chopped cilantro. Finish each bowl with a drizzle of sour cream or Greek yogurt.
07 - Present bowls immediately, optionally accompanied by lime wedges for extra zest.
# Expert Hacks:
01 -
- You get the golden crispiness of roasted potatoes paired with bold taco fillings—like a flavor jackpot in every bite.
- No two bowls ever come out exactly alike, and you can let everyone build theirs however they like best.
02 -
- Overcrowding the potatoes on the sheet pan leads to soggy cubes—trust me, crispy space is worth it.
- Letting the taco filling simmer just a little longer turns everything richer, so don’t rush the stovetop step.
03 -
- Always taste the potato cubes before serving—one final sprinkle of salt at the end can make all the difference.
- Scatter cheese over hot potatoes right out of the oven for the dreamiest, meltiest layer.