I love a meal that feels like a treat and comes together fast. My Loaded Potato Taco Bowl is one of those dishes that fills the house with warm spice and makes weeknights easy. I often tweak it to suit what I have on hand, and it never disappoints; for diet swaps, I point readers to diet-friendly tips for loaded potatoes.
Dad James always asked for extra salsa when I first made this for him, and he ate his bowl with a big smile every time. His approval made it a family staple.
Gathering Your Ingredients
- 4 large potatoes
- 1 pound ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 tablespoon taco seasoning
- 1 cup cheese, shredded (cheddar or Mexican blend)
- Sour cream, for topping
- Salsa, for topping
- Green onions, chopped, for garnish
- Fresh cilantro, for garnish
The Tools That Help
I keep this recipe simple. You need an oven, a baking sheet, a skillet, a fork, and a knife. A spatula helps for the meat, and a spoon is handy for scooping beans and corn.
The Step-by-Step Process
- Preheat oven to 400°F (200°C).
- Wash potatoes and place on a baking sheet.
- Bake potatoes for 45 to 60 minutes until tender.
- Heat a skillet over medium heat and brown the ground meat.
- Add taco seasoning, black beans, and corn and cook 5 more minutes.
- Slice open each potato and fluff the insides with a fork.
- Top potatoes with the meat and bean mixture and sprinkle with cheese.
- Return potatoes to the oven for 5 minutes to melt the cheese.
- Serve with sour cream, salsa, green onions, and cilantro.
Lighter, Healthier Touches
Use lean turkey or drain the meat well to cut fat. Swap full cheese for a smaller amount of a strong-flavored cheese. For more ideas on light bowls that keep big taste, see this easy taco rice bowl recipe for inspiration.
Perfect Pairings
These bowls go great with a crisp green salad or simple roasted vegetables. For a fun app, try ranch-dressed potato skins as a side; they echo the flavors of the main dish and add crunch. Learn how to pair with a ranch twist in the loaded potato skins with ranch write-up.
Common Stumbles to Avoid
Do not underbake the potatoes. If they are firm, the texture will be off. Do not overcook the meat until dry; keep it moist so it mixes well with beans. Also, salt lightly at first since salsa and taco seasoning add salt.
Storing Your Creation
Cool leftovers quickly and store in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F for best texture, or microwave in short bursts if you are in a hurry. Keep toppings like sour cream and cilantro separate until serving.
A Final Warm Word
I make this dish when I want comfort and speed. It feeds the family and makes everyone happy. Try it with small swaps and find your favorite mix.
Answering Your Questions
Can I make Loaded Potato Taco Bowl ahead of time?
Yes, you can make Loaded Potato Taco Bowl ahead. Keep the topping and potatoes separate and warm them before serving for best results.
Can I make the Loaded Potato Taco Bowl vegetarian?
To make the Loaded Potato Taco Bowl vegetarian, skip the meat and add extra beans, diced peppers, or a plant-based ground substitute.
How do I reheat leftovers of the Loaded Potato Taco Bowl?
Leftovers of the Loaded Potato Taco Bowl reheat well in the oven. Add fresh toppings after reheating to keep flavors bright.
Print
Loaded Potato Taco Bowl
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Beef or Turkey
Description
A quick and comforting meal featuring baked potatoes loaded with spiced meat, beans, and cheese, perfect for weeknight dinners.
Ingredients
- 4 large potatoes
- 1 pound ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 tablespoon taco seasoning
- 1 cup cheese, shredded (cheddar or Mexican blend)
- Sour cream, for topping
- Salsa, for topping
- Green onions, chopped, for garnish
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- wash potatoes and place on a baking sheet.
- Bake potatoes for 45 to 60 minutes until tender.
- Heat a skillet over medium heat and brown the ground meat.
- Add taco seasoning, black beans, and corn, and cook for 5 more minutes.
- Slice open each potato and fluff the insides with a fork.
- Top potatoes with the meat and bean mixture and sprinkle with cheese.
- Return potatoes to the oven for 5 minutes to melt the cheese.
- Serve with sour cream, salsa, green onions, and cilantro.
Notes
For lighter options, use lean meat or less cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: taco bowl, loaded potatoes, quick dinner, comfort food, easy recipe