Description
A blend of crispy roasted potatoes and seasoned ground beef or turkey topped with fresh ingredients for a hearty, customizable meal.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 small red onion, chopped
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Sour cream, for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the potatoes for 30–35 minutes, flipping once after 15 minutes until golden and crisp.
- While the potatoes roast, heat a large skillet over medium heat and add the ground beef or turkey. Cook until fully browned, about 7–8 minutes. Drain excess fat.
- Add chili powder, cumin, and chopped red onion to the meat, stirring and cooking until the onion is softened, about 4–5 minutes.
- Stir in the black beans and corn, cooking until warm, about 3–4 minutes. Adjust seasoning if necessary.
- Divide crispy potatoes among 4 bowls, topping each with the meat-bean mixture, followed by the cheddar cheese.
- Top with cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
Customize your toppings based on preference. For a vegetarian option, omit the meat or substitute with textured vegetable protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco bowl, loaded potatoes, weeknight dinner, customizable meal