Name: Ultimate Loaded Potato Taco Bowl Easy Weeknight Winner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes; 2 tbsp olive oil; 1 1/2 tsp kosher salt; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 lb (450 g) lean ground turkey (or ground chicken or ground beef); 1 tbsp olive oil (only if using very lean meat); 1/2 cup (120 ml) low-sodium chicken broth (or water); 2 tbsp tomato paste; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp dried oregano; Pinch of cayenne pepper (optional); 3/4 cup (170 g) sour cream (or plain Greek yogurt); 1 tbsp lime juice (about 1/2 lime); 1–2 tbsp water (to thin); 1/2 tsp kosher salt; 2 tbsp chopped cilantro (optional); 1 1/2 cups (150 g) shredded cheddar or Monterey Jack cheese; 1 cup (150 g) diced tomatoes; 1 cup (70 g) shredded lettuce; 1/2 cup (60 g) thinly sliced green onions; 1 (15 oz / 425 g) can black beans, rinsed and drained

Description

A comforting, customizable taco bowl built on crispy roasted potatoes, saucy taco-seasoned meat, melty cheese, and fresh toppings finished with a creamy lime drizzle—perfect for busy weeknights.

Ingredients

Scale

2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes

2 tbsp olive oil

1 1/2 tsp kosher salt

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp black pepper

1 lb (450 g) lean ground turkey (or ground chicken or ground beef)

1 tbsp olive oil (only if using very lean meat)

1/2 cup (120 ml) low-sodium chicken broth (or water)

2 tbsp tomato paste

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp dried oregano

Pinch of cayenne pepper (optional)

3/4 cup (170 g) sour cream (or plain Greek yogurt)

1 tbsp lime juice (about 1/2 lime)

1–2 tbsp water (to thin)

1/2 tsp kosher salt

2 tbsp chopped cilantro (optional)

1 1/2 cups (150 g) shredded cheddar or Monterey Jack cheese

1 cup (150 g) diced tomatoes

1 cup (70 g) shredded lettuce

1/2 cup (60 g) thinly sliced green onions

1 (15 oz / 425 g) can black beans, rinsed and drained

1 cup (170 g) corn kernels (canned, thawed frozen, or roasted)

1 avocado, diced (optional)

1/2 cup (120 g) salsa (optional)

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Instructions

1) Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2) Toss potatoes with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Spread in a single layer.

3) Roast 30–35 minutes, flipping halfway, until browned and tender.

4) While potatoes roast, cook ground turkey in a skillet over medium-high heat (add 1 tbsp oil only if needed) for 6–8 minutes until cooked through.

5) Stir in tomato paste, chili powder, cumin, smoked paprika, salt, onion powder, garlic powder, oregano, and optional cayenne. Add broth (or water) and simmer 2–3 minutes until saucy.

6) Mix sour cream, lime juice, 1/2 tsp salt, and optional cilantro. Thin with 1–2 tbsp water to drizzle consistency.

7) Assemble bowls: potatoes + meat + cheese + toppings. Drizzle sauce and add salsa if desired. Serve immediately.

Notes

For crispier potatoes, avoid crowding the pan; use two baking sheets if needed.

Store leftovers as separate components and re-crisp potatoes in the oven or air fryer.

Greek yogurt works well in place of sour cream for the sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes