Description
Indulge in the delicious Loaded Potato Taco Bowl, featuring crispy roasted potatoes topped with savory ground beef, fresh vegetables, and a creamy avocado sauce. This dish is a flavor explosion that combines hearty, spicy, and fresh elements in every bite.
Ingredients
Scale
- 4 medium russet potatoes ((about 2 pounds))
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef ((or ground turkey for a healthier option))
- 1 tablespoon taco seasoning ((store-bought or homemade))
- ½ cup water
- 1 can (15 oz) black beans ((drained and rinsed))
- 1 cup corn ((canned or frozen))
- 1 cup diced tomatoes ((fresh or canned, drained))
- 1 cup shredded cheddar cheese
- 1 avocado diced
- ½ cup sour cream
- ¼ cup fresh cilantro ((chopped, for garnish))
- 1 lime cut into wedges ((for serving))
- sliced jalapeños
- diced red onion
- salsa or pico de gallo
Instructions
- Preheat your oven to 200 degrees Celsius. While the oven is heating, start preparing the potatoes.
- Wash the potatoes thoroughly and poke them several times with a fork to prevent them from bursting in the oven. Place them on a baking sheet and drizzle with 1 tablespoon of olive oil, then sprinkle with ½ teaspoon of salt.
- Bake the potatoes in the preheated oven for about 45-60 minutes, until they are soft. You can tell they are done when you can easily pierce them with a fork.
- While the potatoes are baking, heat a large skillet over medium heat and add the remaining olive oil. Add the ground beef to the skillet and cook for 5-7 minutes, until fully cooked and no pink remains.
- Add the taco seasoning and ½ cup of water to the meat. Stir well and let it simmer for about 5 minutes until the liquid thickens slightly.
- Add the black beans, corn, and diced tomatoes. Stir everything well and heat for another 3-4 minutes on the stove.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and gently squeeze them to open up for filling.
- Fill each potato half with the taco mixture and sprinkle shredded cheddar cheese on top. Place them under the broiler for another 5 minutes until the cheese is melted and golden brown.
- Serve the Loaded Potato Taco Bowls topped with avocado, sour cream, fresh cilantro, and lime wedges. Optionally, you can top them with jalapeños, red onions, or salsa.
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Carbohydrates: 75 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 80 mg