Loaded Potato Taco Bowl
A fun and tasty meal that combines the flavors of tacos with crispy potatoes, perfect for weeknight dinners or casual gatherings.
Ingredients
For the roasted potatoes
- 4 large potatoes, cubed Use any type of potatoes such as russet or sweet potatoes.
- 2 tablespoons olive oil For tossing with the potatoes.
- 1 teaspoon paprika For flavoring.
- 1 teaspoon garlic powder For flavoring.
- to taste Salt and pepper
For the toppings
- 1 cup cooked taco meat (beef, chicken, or turkey)
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese Cheddar cheese or any preferred shredded cheese.
- Sour cream For serving.
- Chopped green onions For garnish.
- Crushed tortilla chips or Fritos For topping.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Roasting
- Spread the potatoes on a baking sheet and roast in the oven for 25-30 minutes, or until golden and crispy.
Assembly
- In serving bowls, layer the roasted potatoes, cooked taco meat, black beans, corn, and shredded cheese.
- Top with sour cream, chopped green onions, and crushed chips or Fritos.
- Serve immediately and enjoy!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm. Potatoes may lose crispiness when reheated. You can prepare the potatoes and meat in advance and assemble the bowls when ready to serve.