Loaded Potato Taco Bowl

Servings: 4

Ingredients

Potatoes

• 4 medium russet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• salt and pepper, to taste

Meat

• 1 lb ground beef (or ground turkey)

• 1 tsp chili powder

• 1 tsp cumin

• 1 small red onion, diced

• 1 can (15oz) black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

Bowls

• 1 cup shredded cheddar cheese

• 1 cup tomatoes, diced

• 1 medium avocado, diced

• 1/4 cup fresh cilantro, chopped

• lime wedges, for serving

• sour cream (or plain Greek yogurt), for serving

Instructions

1. Preheat oven to 425F. Spread diced potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with seasoning, tossing to coat evenly. Bake potatoes for 30-35 minutes until golden brown and crispy, flipping halfway through.

2. While potatoes bake, heat a large pan over medium heat. Add ground beef or turkey and cook for 7-8 minutes, until no pink remains. Drain out excess fat, if needed.

3. Add spices and onion to the cooked meat. Stir well and cook for 5 minutes until onion softens and becomes translucent.

4. Stir in black beans and corn, cooking for 3-4 minutes until heated through.

5. Divide potatoes between 4 serving bowls (about 1 cup per bowl). Top each with approximately 3/4 cup of meat mixture. Sprinkle 3-4 tbsp cheese per bowl, and let sit for about 30 seconds to melt.

6. Top with tomatoes, avocado and fresh cilantro. Serve with lime wedges and a dollop of sour cream (or plain Greek yogurt).

Notes

• Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days.

• Reheat potatoes in oven at 400F for 6-8 minutes to keep them crispy.

• Try substituting russet potatoes for sweet potatoes.

• Use extra beans instead of beef/turkey to make vegetarian.

Recipe and photo credit: https://www.proteinprepper.com/loaded-potato-taco-bowl/