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Hearty, flavorful, and easy to prep ahead—these loaded bowls are packed with seasoned potatoes, taco toppings, and everything you love in one dish.
1.5 lbs baby potatoes, diced
2 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 lb ground beef, turkey, or plant-based alternative
2 tbsp taco seasoning
1/2 cup water
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen and thawed or canned)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheese (cheddar, Monterey jack, or vegan)
1/4 cup sour cream or Greek yogurt
1/4 cup salsa or pico de gallo
Optional: avocado, green onions, jalapeños, hot sauce
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, chili powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
While potatoes roast, cook ground meat in a skillet over medium heat. Add taco seasoning and water, simmer until thickened.
Warm black beans and corn in a small saucepan or microwave.
Assemble bowls: start with a base of roasted potatoes, top with taco meat, beans, corn, lettuce, tomatoes, cheese, and your favorite toppings.
Drizzle with sour cream, salsa, or hot sauce, and serve warm or chilled.
For vegetarian version, use plant-based meat or skip meat and add extra beans.
Great for meal prep—store components separately and assemble before serving.
Customize with brown rice, quinoa, or cauliflower rice as an alternative base.
Can be served warm or cold, depending on preference.
Store in airtight containers for up to 4 days in the fridge.