Loaded Potato Taco Bowl

Ingredients

Potato Base

• 4-5 large Russet or Yukon Gold potatoes cubed

• 3 tablespoon olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 pinch salt and pepper to taste

Taco Meat

• 1 lb ground beef

• 1 packet taco seasoning

• 1/2 cup red onion diced

• 2 cloves garlic minced

Toppings

• 1 cup cheddar cheese shredded

• 1 cup cherry tomatoes halved

• 1/2 cup corn canned or roasted

• 1/2 cup black beans rinsed

• 1 large avocado sliced or cubed

• 1/2 cup sour cream

• 1/4 cup fresh cilantro chopped

---

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet. Roast potatoes for 35-40 minutes, turning halfway, until crispy and golden. While potatoes roast, sauté ground beef and half the red onion in a skillet over medium heat until browned. Add minced garlic, taco seasoning, and water as per packet instructions. Simmer for 5 minutes. Divide roasted potatoes into bowls. Top with hot beef and immediately sprinkle with cheese. Add corn, beans, tomatoes, remaining onion, avocado, sour cream, and cilantro. Serve with lime wedges.