Loaded Southwest Potato Bowls
Hearty and flavorful Loaded Southwest Potato Bowls featuring crispy roasted potatoes, spiced beef, and a variety of customizable toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 2 pounds Yukon Gold or russet potatoes, diced into ½-inch cubes
- 3 tablespoons olive oil, divided (2 tbsp for potatoes, 1 tbsp for beef)
- 1 teaspoon smoked paprika
- 1½ teaspoons ground cumin, divided (1 tsp for potatoes, ½ tsp for beef)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef (85% lean recommended)
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen or canned corn, warmed
- 1 red bell pepper, diced
- ½ cup chopped red onion
- 1 avocado, sliced
- ½ cup shredded cheddar or Mexican cheese blend
- ½ cup sour cream or plain Greek yogurt
- ¼ cup chopped fresh cilantro (optional)
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, smoked paprika, 1 teaspoon of cumin, garlic powder, salt, and black pepper. Spread them out evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until they’re golden and crispy.
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart until browned with no pink remaining. Ensure it reaches an internal temperature of 160°F (71°C).
- Season the beef with chili powder, ½ teaspoon of cumin, onion powder, crushed red pepper flakes (if using), and a little salt and pepper. Cook until slightly crispy on the edges.
- In a separate small pot, warm the black beans and corn over medium heat until heated through.
- Prepare the bell pepper, onion, and avocado by dicing and slicing them.
- Assemble your bowls by starting with a layer of roasted potatoes, adding seasoned beef, warmed beans, and corn, followed by bell pepper, onion, cheese, sour cream, and avocado. Sprinkle with fresh cilantro and a squeeze of lime if desired.
- Store leftovers separately in airtight containers in the fridge for quick reheating.
Notes
Dicing the potatoes evenly ensures even cooking. Allow the beef to sear well before stirring.