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Loaded Potato Taco Bowl

A delicious blend of crispy potatoes and savory taco ingredients, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes, diced Use any variety of potatoes.
  • 1 lb ground beef or turkey Feel free to alternate with ground chicken.
  • 1 packet taco seasoning Use your favorite brand.
  • 1 cup black beans, drained and rinsed Canned beans work well.
  • 1 cup corn, canned or frozen Both options are suitable.
  • 1 cup shredded cheese (cheddar or Mexican blend) Opt for your preferred cheese.
  • 1/2 cup sour cream Use low-fat for a lighter option.
  • 1 whole avocado, diced Ensure it's ripe for the best flavor.
  • to taste chopped green onions for garnish Add just before serving.
  • to taste salt and pepper Season to your preference.

Method
 

Preparation
  1. Wash the diced potatoes. Boil them in salted water for about 10-12 minutes or until fork-tender. Drain and set aside.
  2. In a skillet over medium heat, add the ground beef or turkey. Cook until browned, about 5-7 minutes, breaking it up as it cooks.
  3. Once the meat is fully cooked, sprinkle in the taco seasoning. Mix well and cook for another 2-3 minutes, adding a splash of water if necessary to help the spices blend into the meat.
  4. Stir in the black beans and corn, continuing to heat for another 2-3 minutes until everything is warm and well combined.
  5. In a large bowl, mix the cooked potatoes with the meat mixture. Stir gently until everything is well-outfitted and seasoned.
  6. Top generously with shredded cheese, diced avocado, and a dollop of sour cream. Finish with a sprinkle of chopped green onions.
  7. Enjoy your Loaded Potato Taco Bowl immediately while it’s warm and cheesy!

Notes

Variations include using sweet potatoes or ground chicken. Prepare toppings while cooking the potatoes and meat for efficiency. Store leftovers in an airtight container for up to 3 days, or freeze for about a month.