Discover a vibrant taco bowl bursting with flavor and texture. Savory ground meat, roasted potatoes, black beans, and sweet corn mingle with diced tomatoes, red onion, and bell peppers. Topped with creamy avocado, melted cheese, tangy lime, and sour cream, this hearty dish promises a satisfying, balanced meal every time.

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I’ve been experimenting with meal preps that are healthy and filling, and this Loaded Potato Taco Bowl is one of my favorites right now. I started with 2 lbs of diced potatoes and tossed them with 2 tbsp of olive oil, salt, and pepper, then roasted them till they got that perfect crunch.

I browned 1 lb of ground beef, adding a packet of taco seasoning for that rich flavor without relying on too many extras. I then added a can of black beans and 1 cup of corn kernels for extra protein and fiber.

The veggies like a diced red onion, bell pepper, and chopped tomatoes really boost the nutritional value even more. Finally, I topped the bowl with diced avocado, shredded cheddar, a drizzle of sour cream, and a squeeze of lime juice.

This recipe is perfect for work meals or easy healthy meal preps that keep you energized through the day.

Why I Like this Recipe

I like this recipe because its super easy to make and gives me loads of flavor without any extra fuss, plus its a great meal prep idea when im busy through the week. I really enjoy how the roasted potatoes mix with the seasoned meat and veggies, they add a satisfying crunch and taste that makes every bite feel unique. The balance of spicy taco seasoning with the cool lime juice and sour cream makes it exciting for my tastebuds and its refreshing at the same time. Also, the recipe is really versatile so i can swap out ground beef for turkey and still get an amazing meal that leaves me full and energized for the day ahead.

Ingredients

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These potatoes supply carbs and fiber making energy packed base for your dish.
Ground beef gives protein and rich flavor for a hearty, satisfying meal.
Black beans offer fiber and protein plus a subtle, earthy kick to balance flavors.
Avocado contributes healthy fats with creamy texture that cuts the spicy heat.
Tomatoes add natural sweetness, vitamins, and a refreshing burst of moisture.
Lime juice brings tangy sour notes and vitamin C that lift the overall flavor.
Red onion and bell pepper supply crunch, slight sweetness, and bright color for health benefits.

Ingredient Quantities

2 lbs potatoes, diced into cubes

1 lb ground beef or turkey

1 packet taco seasoning

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

1 cup corn kernels (fresh or frozen)

1 small red onion, diced

1 bell pepper, diced

2 medium tomatoes, chopped

1 avocado, diced

1 cup shredded cheddar or Mexican blend cheese

1/2 cup sour cream

Juice of 1 lime

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, chopped for garnish

How to Make this

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1. Preheat your oven to 400°F and toss your cubed potatoes with the olive oil, salt, and pepper. Spread them out on a baking tray.

2. Roast the potatoes in the oven for about 25-30 minutes until they are golden and tender.

3. While the potatoes are roasting, heat a large skillet over medium heat and add your ground beef or turkey. Cook until its browned, then mix in the taco seasoning with a splash of water and let it simmer for around 5 minutes.

4. Stir in the black beans and corn into the meat mixture and cook for an extra 2-3 minutes until everything is warmed through.

5. In another pan, sauté the diced red onion and bell pepper over medium heat for approximately 5 minutes or until they become soft.

6. In a large mixing bowl, combine the meat mixture, sautéed veggies, and chopped tomatoes.

7. Once your potatoes are roasted, add them to the bowl as the base layer.

8. Top everything with diced avocado and sprinkle on the shredded cheddar or Mexican blend cheese.

9. Drizzle the sour cream and squeeze the lime juice over the top, then give everything a gentle mix.

10. Garnish with fresh chopped cilantro and enjoy your loaded potato taco bowl right away or pack it up for meal prep during the week.

Equipment Needed

1. Oven – to preheat to 400°F and roast the potatoes
2. Baking tray – to spread the potatoes out evenly
3. Large mixing bowl – to combine the meat mix, sautéed veggies and tomatoes
4. Large skillet – to brown the ground beef or turkey
5. Second pan – for sautéing the diced red onion and bell pepper
6. Knife and cutting board – to dice and chop the potatoes, onion, bell pepper, tomatoes, and avocado
7. Spatula or stirring spoon – for stirring and mixing the ingredients
8. Measuring spoons/cups – to measure olive oil, taco seasoning, and lime juice

FAQ

What's the best way to cook the potatoes?

Roasting them with olive oil, salt, and pepper brings out a great flavor and keeps them nice and crispy.

Can I use sweet potatoes instead of regular ones?

Yes, you can use sweet potatoes, but they cook a bit faster and have a sweeter taste so adjust the time accordingly.

How long can I store the meal prep in the fridge?

It should be good for 3 to 4 days in an airtight container. Just make sure to reheat the potatoes separately to keep their crunch.

Can I make the dish vegetarian?

Absolutely, just skip the meat and add extra black beans or even some lentils if you like that extra protein boost.

Should I add the avocado and tomatoes before or after reheating?

It's best to add the avocado and tomatoes after reheating so they stay fresh and don't get mushy.

Loaded Potato Taco Bowl Meal Prep – Easy & Flavorful Recipes! Substitutions and Variations

If you don’t have ground beef or turkey, you can try ground chicken or even pork as a substitute. It gives a different flavor but still works great.
You can replace taco seasoning with your own mix of chili powder, cumin, garlic powder, and a pinch of paprika if you like to customize your spice level.
Instead of black beans, pinto beans or kidney beans can be used. They have a similar texture and bring a nice depth to the dish.
If you’re out of corn kernels, try using frozen peas as a last minute alternative. They make the dish a bit sweeter but it’s still tasty.
For a creamier topping, you might want to use Greek yogurt instead of sour cream. It’s a little tangier but works nicely in the bowl.

Pro Tips

1. When you’re cutting the potatoes make sure they are nearly same size so they cook even though sometimes mine ends up a bit messy if one piece is too big
2. Try adding a splash more water when you mix in the taco seasoning with the meat because i found keeping them saucy makes a big differance
3. Let the onions and bell peppers sit for a minute while you are stirring them so they start to get a little caramelized really brings out a sweeter flavor
4. If you like your dish extra fresh, a little extra squeeze of lime right before serving can boost the flavors even more even if ya think you already added some earlier