Loaded Potato Taco Bowl with Beef, Beans, and Avocado
Flavorful bowls with roasted potatoes, taco-seasoned meat, black beans, corn, cheese, and fresh toppings, perfect for hearty meal prep or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 bowls 1x
Ingredients
1 pound Yukon gold or red potatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon smoked paprika
1 pound ground beef or ground turkey
1 tablespoon taco seasoning
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado, diced
1/4 cup sour cream
1/4 cup salsa or pico de gallo
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Instructions
-
Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, and smoked paprika. Roast 25–30 minutes until golden, flipping halfway.
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Brown ground beef or turkey in a skillet over medium heat. Stir in taco seasoning, cumin, chili powder, garlic powder, and onion powder; cook 2–3 minutes.
-
Warm black beans and corn in a pan for 3–5 minutes.
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Assemble bowls: roasted potatoes, seasoned meat, beans, corn, lettuce, tomatoes, and cheese. Top with avocado, sour cream, salsa, lime juice, and cilantro.
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Serve immediately or store components separately for meal prep.
Notes
For meal prep, keep avocado, sour cream, and salsa separate until serving. Substitute sweet