Go Back
Loaded Potato Taco Bowl with crispy roasted potatoes, beans, avocado and cheese

Loaded Potato Taco Bowl Best 30 Minute Amazing Dinner

Emily Wilson
This Loaded Potato Taco Bowl is a fast, family friendly bowl dinner made with crispy roasted potatoes, taco seasoned ground turkey or beef, black beans, corn, melted cheese, and fresh toppings like avocado, tomatoes, cilantro, and lime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4 bowls
Calories 720 kcal

Equipment

  • Large rimmed baking sheet (about 13x18 inches)
  • Large skillet (about 12 inches)
  • Spatula or turner
  • Wooden Spoon
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

Crispy Potato Base

  • 4 medium Russet potatoes, cut into 3/4-inch cubes About 2 lb (900 g). Peeling is optional.
  • 2 tbsp Olive oil 30 mL
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt Plus more to taste
  • 1/2 tsp Black pepper

Taco Meat and Bean Filling

  • 1 lb Ground turkey (93% lean) or lean ground beef 454 g
  • 1 small Red onion, chopped
  • 2 tsp Chili powder
  • 1 1/2 tsp Ground cumin
  • 1/2 tsp Kosher salt Adjust to taste
  • 1 can Black beans, drained and rinsed 15 oz (425 g)
  • 1 cup Corn kernels 150 g, fresh, frozen, or canned (drained)

Toppings

  • 1 cup Shredded cheddar cheese About 4 oz (113 g)
  • 1 cup Cherry tomatoes, halved 150 g
  • 1 medium Avocado, diced
  • 1/4 cup Fresh cilantro, chopped 10 g
  • 1 whole Lime, cut into wedges For serving
  • Sour cream or plain Greek yogurt For serving

Instructions
 

  • Roast the potatoes: Heat oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread on a large rimmed sheet pan in a single layer. Roast 30 to 35 minutes, flipping at about 15 minutes, until golden and crisp on the edges.
  • Cook the filling: While potatoes roast, cook ground turkey or beef in a large skillet over medium heat for 7 to 9 minutes, breaking it up, until fully cooked. Spoon off excess fat if needed.
  • Season: Add chopped red onion, chili powder, cumin, and salt. Cook 3 to 5 minutes until the onion softens and the spices smell fragrant.
  • Add beans and corn: Stir in black beans and corn. Cook 2 to 4 minutes until heated through. Taste and adjust seasoning.
  • Assemble: Divide crispy potatoes among 4 bowls. Spoon filling on top and sprinkle with cheddar so it melts. Finish with tomatoes, avocado, cilantro, and a squeeze of lime. Add sour cream or Greek yogurt to taste.

Notes

Mini potato option: Swap russets for 1 1/2 to 2 lb (680 to 900 g) mini potatoes. Halve small ones and quarter larger ones. Roast at 425°F (220°C) and add a few minutes if needed until browned and crisp.
Keep potatoes crispy: Do not overcrowd the pan. For best leftovers, reheat potatoes in a 400°F (205°C) oven for 6 to 10 minutes or in an air fryer at 375°F (190°C) for 4 to 6 minutes.
Storage: Refrigerate potatoes and filling in separate airtight containers up to 4 days. Keep toppings separate, especially tomatoes and avocado.
Nutrition Facts:
  • Calories: 720
  • Carbohydrates: 72 g
  • Protein: 36 g
  • Fat: 30 g
  • Saturated Fat: 11 g
  • Cholesterol: 95 mg
  • Sodium: 980 mg
  • Potassium: 1,550 mg
  • Fiber: 12 g
  • Sugar: 8 g
  • Vitamin A: 850 IU
  • Vitamin C: 35 mg
  • Calcium: 260 mg
  • Iron: 5 mg