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Flavorful Loaded Fiesta Potato Bowls

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A quick and easy Tex-Mex inspired meal featuring crispy roasted potatoes topped with seasoned ground beef, black beans, cheese, and fresh vibrant toppings for a satisfying and festive dinner.

Ingredients

Scale
  • 4 medium Russet or Yukon Gold potatoes, washed and cubed (about 1-inch pieces)
  • 2 tablespoons olive oil (for roasting potatoes)
  • 1 teaspoon salt (for potatoes)
  • ½ teaspoon freshly ground black pepper (for potatoes)
  • 1 teaspoon smoked paprika (for potatoes)
  • 1 tablespoon olive oil (for cooking beef)
  • 1 pound lean ground beef (85% lean)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup drained and rinsed canned black beans
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • Diced tomatoes or pico de gallo
  • Avocado slices or guacamole
  • Chopped cilantro
  • Thinly sliced green onions
  • Jalapeño slices (optional)
  • Sour cream or Greek yogurt (for topping)
  • Lime wedges (for squeezing over bowls)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and cube about 4 medium potatoes into roughly 1-inch pieces. Toss them in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Spread evenly on the baking sheet.
  3. Roast potatoes for 25-30 minutes, turning halfway through, until golden brown and crisp. If needed, roast a few minutes longer.
  4. While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned, about 6-8 minutes.
  5. Stir in 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Cook for another 2 minutes to bloom the spices.
  6. Add 1 cup drained black beans to the skillet and warm through for 2-3 minutes. Adjust seasoning if needed.
  7. Divide roasted potatoes into 4 bowls. Spoon the beef and black bean mixture on top.
  8. Sprinkle each bowl with 1 cup shredded cheese so it melts over the warm ingredients.
  9. Top with diced tomatoes or pico de gallo, avocado slices, chopped cilantro, green onions, and jalapeño slices if using.
  10. Finish with dollops of sour cream or Greek yogurt and a squeeze of fresh lime juice.
  11. Optional: For extra melty cheese, place bowls under a broiler for 1-2 minutes, watching carefully to avoid burning.

Notes

Do not overcrowd the baking sheet to ensure crispy potatoes. Use high heat (425°F) for roasting. Rinse canned black beans well to avoid bitterness. For extra melty cheese, broil assembled bowls briefly. Swap ground beef for turkey, chicken, mushrooms, or plant-based crumbles for variations. Use vegan cheese and coconut yogurt for dairy-free option. Fresh toppings like avocado and cilantro brighten the dish. Store potato and beef mixture separately from fresh toppings for up to 3 days.

Nutrition

Keywords: potato bowls, Tex-Mex, loaded potatoes, ground beef, black beans, easy dinner, weeknight meal, fiesta recipe

Find it online: https://larameals.com/flavorful-loaded-fiesta-potato-bowls-easy-tex-mex-recipe-for-a-vibrant-feast/