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Loaded Potato Taco Bowl

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A delightful Loaded Potato Taco Bowl featuring crispy potatoes, savory beef, and an array of vibrant toppings.

Ingredients

Scale
  • 4 medium-sized russet potatoes, peeled and diced
  • 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 (fresh, canned, or frozen)
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. Spread the diced potatoes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until well coated.
  3. Roast the potatoes for about 25-30 minutes, turning halfway through until crispy and golden brown.
  4. Brown the ground beef or turkey in a skillet over medium heat.
  5. Add the chili powder, cumin, and chopped red onion. Cook until the onion is soft and fragrant, about 5 minutes.
  6. Stir in the black beans and corn, cooking until heated through.
  7. Place a generous portion of the roasted potatoes at the bottom of each bowl.
  8. Layer the savory meat mixture over the potatoes.
  9. Add shredded cheddar cheese, halved cherry tomatoes, diced avocado, and fresh cilantro on top.
  10. Serve with lime wedges and a dollop of sour cream.

Notes

For extra spice, add diced jalapeños to the meat mixture. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/loaded-potato-taco-bowl-recipe/

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