Description
A comforting dish that combines fluffy potatoes with savory taco flavors, perfect for family dinners and gatherings.
Ingredients
Scale
- 4 large russet potatoes, peeled and chopped
- 1 lb ground beef or shredded chicken (or black beans for a vegetarian option)
- 2 tbsp taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- 1/4 cup fresh cilantro, chopped
- 2 avocados, diced
- 1–2 fresh jalapeños, sliced (optional)
- Olive oil, salt, and pepper for seasoning
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop potatoes into bite-sized pieces. Toss them in olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 30-35 minutes until golden and crispy.
- In a large skillet, heat oil over medium heat and cook your protein until done; add taco seasoning and a splash of water.
- Once potatoes are crispy, assemble bowls starting with a base of potatoes, topped with protein, black beans, and any desired toppings.
- Add fresh salsa, sour cream, avocado slices, and a sprinkle of cheese on top.
- Serve immediately, allowing guests to customize their bowls.
Notes
Feel free to experiment with different proteins or toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg
Keywords: taco bowl, loaded potatoes, comfort food, family meal, easy dinner