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Loaded Potato Taco Bowl

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This Loaded Potato Taco Bowl combines crispy roasted potatoes with all your favorite taco fixings. It is a quick, customizable, and hearty weeknight dinner.

Ingredients

– 1 1/2 pounds baby gold or red potatoes, halved or quartered
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound lean ground beef or ground turkey
– 1 tablespoon taco seasoning
– 1/2 cup water
– 1/2 cup shredded cheddar or Mexican blend cheese
– 1/2 cup cherry tomatoes, chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup sour cream or plain Greek yogurt
– 1/4 cup salsa or pico de gallo
– 1 avocado, sliced or diced
– 1/4 cup sliced black olives (optional)
– 1/4 cup pickled jalapenos (optional)

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. On a rimmed baking sheet, toss potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Roast for 20 to 25 minutes, flipping halfway, until golden and crisp.
4. While potatoes roast, cook ground meat in a skillet over medium-high heat until browned.
5. Drain fat, then stir in taco seasoning and water. Simmer for 2 to 3 minutes.
6. Divide roasted potatoes among bowls. Top with meat, cheese, tomatoes, cilantro, sour cream, salsa, avocado, and optional toppings.
7. Serve immediately.

Notes

For a vegetarian version, replace meat with seasoned black beans or crumbled tofu. Store leftovers separately for up to 3 days.

Find it online: https://www.cookingbyness.blog/loaded-potato-taco-bowl/