Description
Crispy roasted potatoes topped with seasoned meat, black beans, corn, melted cheese, and fresh vegetables for a protein-packed taco bowl.
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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion chopped
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- Preheat oven to 425°F and season potatoes with oil and spices
- Bake potatoes for 30-35 minutes flipping halfway until crispy
- Cook ground meat in skillet over medium heat for 7-8 minutes until browned
- Add chili powder cumin and onion then cook for 5 minutes
- Stir in black beans and corn and cook for 3-4 minutes until heated through
- Divide potatoes into bowls and top with meat mixture
- Sprinkle cheese and let it melt
- Top with tomatoes avocado cilantro lime juice and sour cream then serve
Notes
- Store potatoes and meat separately for up to 4 days
- Reheat potatoes in oven at 400°F for best crisp texture
- Reheat meat in microwave until hot
- Add fresh toppings just before serving
- Can substitute sweet potatoes or use extra beans for vegetarian option
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6
- Sodium: 720
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 9
- Protein: 38
- Cholesterol: 85