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Loaded Potato Taco Bowl

This loaded potato taco bowl combines crispy roasted potatoes with bold taco flavors, making it a quick and satisfying weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 large large potatoes Starchy varieties like Russets are best for texture.
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • to taste Salt
  • to taste Pepper
For the Taco Filling
  • 1 cup cooked taco meat (beef, chicken, or tofu)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup shredded cheese (cheddar or Mexican blend) Substitute with plant-based cheese for dairy-free.
  • to taste Sour cream Or use cashew cream for dairy-free.
  • to taste Fresh cilantro, chopped
  • to taste Crushed tortilla chips or Fritos for topping Ensure chips are gluten-free if needed.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice the potatoes into small cubes, ensuring they are uniform in size.
  3. Toss the diced potatoes with olive oil, smoked paprika, salt, and pepper.
  4. Spread the potatoes on a baking sheet in a single layer.
Roasting
  1. Roast in the oven for 25-30 minutes, flipping halfway through until golden-brown and crispy.
Assembly
  1. In a bowl, layer the roasted potatoes, taco meat, black beans, corn, and cheese.
  2. Top with sour cream and cilantro.
  3. Finish with crushed tortilla chips or Fritos for an extra crunch.

Notes

This dish is versatile and can be garnished with hot sauce or paired with guacamole. Store leftovers in an airtight container for up to 3 days. For freezing, separate layers before freezing and consume within a month.