Description
Loaded Southwest Potato Bowls deliver crispy roasted potatoes, zesty ground beef, and vibrant toppings for a hearty Tex-Mex meal. Perfection in a bowl with bold, balanced flavors!
Ingredients
2 pounds Yukon Gold or Russet Potatoes, diced (cube uniformly for even baking)
1 pound Ground Beef (85% lean) [Dark meat turkey is a viable alternative]
3 tablespoons Olive Oil [Reserve 1 tablespoon for browning beef before roasting]
1 cup Black Beans [Switch to kidney beans if preferred]
1 Red Bell Pepper, diced [Roasted or julienned adds texture]
1 Avocado, sliced [Fresh over pre-made for creaminess]
1 cup Sharp Cheddar Cheese, shredded or grated
1/2 cup Plain Greek yogurt or sour cream
1 teaspoon Paprika
0.5 teaspoon Cumin
0.5 teaspoon Garlic Powder
Salt and Pepper to taste
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, combine 2 tablespoons olive oil, paprika, 0.5 teaspoon cumin, garlic powder, salt, and pepper. Add diced potatoes and toss to coat evenly.
Spread potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
While potatoes roast, heat 1 reserved tablespoon olive oil in a skillet over medium-high heat. Cook ground beef, breaking into small pieces, until browned. Season with paprika, cumin, garlic powder, salt, and pepper. Skim off excess fat if desired (see Notes).
To assemble bowls: Layer roasted potatoes as the base. Top with cooked beef, black beans, diced red bell pepper, and sliced avocado. Finish with shredded cheddar cheese and a dollop of yogurt or sour cream.
Notes
Use room-temperature potatoes for even crispiness (see Parboiling note in content).
Add 0.25 cup water to the baking sheet after roasting to create blistered skin and enhanced texture.
Skim excess fat from beef post-cooking for a leaner result.
Reheat individual bowls at 350°F to maintain crispiness.
Substitute ground beef with plant-based crumbles (enhances soy-umami depth) or dark meat turkey.
Use all-purpose cheddar or jack cheese for better melting with toppings.
Parchment paper ensures even browning and prevents sticking (see Common Mistakes in content).
- Prep Time: 15
- Cook Time: 45
- Category: Dinner Recipes
- Method: Roasting
- Cuisine: Tex-Mex