It is 6pm and your family is hungry. You need a meal that is both filling and fast. This Loaded Potato Taco Bowl is the perfect answer for your busy schedule.
This dish delivers everything you want in a cozy dinner. It is packed with protein to keep you satisfied. The crispy potatoes add a wonderful texture to every single bite. You will love how easy it is to assemble.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly meal prep routine. It uses simple ingredients that you likely already have in your pantry. The combination of beef and beans provides a massive protein boost.
It is also a very budget-friendly way to feed a growing family. You can easily double the batch for lunches all week long. Everyone at the table will enjoy the familiar, bold taco flavors.
Simple Method
Making this bowl is incredibly straightforward and stress-free. You start by roasting your potatoes until they are perfectly golden. While the oven does the work, you brown the savory beef. It is a hands-off way to cook a nutritious meal.
Ingredients You’ll Need
These bowls rely on fresh produce and pantry staples for maximum flavor.
- 1.5 lbs russet potatoes, cubed into 0.5-inch pieces
- 1 lb lean ground beef (93/7)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup plain non-fat Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.5 tablespoon chili powder.
- Spread potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping once, until golden and crispy.
- While potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef.
- Cook the beef until browned and no pink remains, then drain any excess fat from the pan.
- Add the remaining chili powder, cumin, garlic powder, onion powder, salt, and pepper to the beef, stirring to coat.
- Stir in the black beans and corn, cooking for an additional 3 to 5 minutes until the mixture is thoroughly heated.
- Divide the roasted potatoes into four meal prep containers or bowls and top with the beef and bean mixture.
- Finish each bowl with shredded cheddar cheese, a dollop of Greek yogurt, fresh cilantro, and a lime wedge.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying comfort meal. The fresh lime juice adds a bright pop of flavor at the end. You can also add some sliced avocado for extra creaminess. Pack them into containers for the easiest weekday lunches ever.
Keep It Fresh
Store your leftovers in airtight containers in the refrigerator. They will stay fresh and delicious for up to four days. Reheat them in the microwave for about two minutes. For the best texture, add the fresh toppings after reheating.
Tips for Best Results
- Cut your potatoes into even cubes for uniform roasting.
- Don’t skip the lime wedges for that essential hit of acid.
- Use a large baking sheet to prevent the potatoes from steaming.
- Prep the beef mixture while the potatoes are in the oven.
- Choose lean ground beef to keep the meal light and healthy.
- Add a splash of water to the beef if it looks dry.
- Garnish with extra cilantro for a fresh garden finish.
Easy Flavor Ideas
- Swap russet potatoes for sweet potatoes for a seasonal fall twist.
- Use ground turkey or chicken for an even leaner protein option.
- Add pickled jalapeños if you enjoy a bit of spicy heat.
- Try pepper jack cheese for a little extra kick in flavor.
FAQs
Can I make this recipe vegan?
Yes, you can swap the beef for extra beans or a plant-based crumble. Use vegan cheese and dairy-free yogurt to keep it entirely plant-based.
How do I keep the potatoes crispy?
Make sure the potatoes have plenty of space on the baking sheet. If they are crowded, they will steam instead of getting golden and crispy.
I hope this Loaded Potato Taco Bowl makes your busy weeknights much easier. It is a hearty meal that truly nourishes the whole family. Enjoy every delicious bite!
— Katie Wood
Ingredients
- 1.5 lbs russet potatoes, cubed into 0.5-inch pieces
- 1 lb lean ground beef (93/7)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup plain non-fat Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 1 medium lime , cut into wedges
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.5 tablespoon chili powder.
- Spread potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping once, until golden and crispy.
- While potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef.
- Cook the beef until browned and no pink remains, then drain any excess fat from the pan.
- Add the remaining chili powder, cumin, garlic powder, onion powder, salt, and pepper to the beef, stirring to coat.
- Stir in the black beans and corn, cooking for an additional 3 to 5 minutes until the mixture is thoroughly heated.
- Divide the roasted potatoes into four meal prep containers or bowls and top with the beef and bean mixture.
- Finish each bowl with shredded cheddar cheese, a dollop of Greek yogurt, fresh cilantro, and a lime wedge.
