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 (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat oven to 425°F (220°C). Spread the diced potatoes on a baking sheet and drizzle with olive oil; add spices and toss to coat.
- Bake potatoes for 30-35 minutes, flipping at the 15-minute mark until golden brown and crispy.
- In a skillet, cook the ground beef or turkey over medium heat for 7-8 minutes until browned.
- Add chili powder, cumin, and red onion; cook for 5 minutes until onion softens.
- Stir in black beans and corn; cook for 3-4 minutes until heated through. Adjust seasonings as needed.
- Divide the crispy potatoes into bowls, top with meat mixture, and sprinkle cheese on top.
- Add cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
For a vegetarian option, use lentils or meat substitutes. Customize with various toppings like jalapeños or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 50mg
Keywords: taco bowl, loaded potato, easy dinner, customizable recipe