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Savory Southwest Loaded Potato Bowls

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These Loaded Southwest Potato Bowls are a hearty and satisfying dish that combines crispy roasted potatoes with vibrant toppings. Perfect for a cozy evening, they offer a delightful mix of flavors that will warm your soul.

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

  1. Preheat your oven: Start by setting your oven to 425°F (220°C). This high temperature ensures the potatoes become perfectly crispy during roasting.
  2. Prepare the potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, smoked paprika, 1 teaspoon of ground cumin, garlic powder, salt, and black pepper. Make sure every piece is well-coated. Spread the potatoes evenly on a baking sheet, ensuring they’re not overcrowded.
  3. Roast the potatoes: Place the baking sheet in the oven and roast for 25–30 minutes. Halfway through, flip the potatoes for even browning. They’re done when they turn golden brown and crispy on the edges.
  4. Cook the ground beef: 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 up with a spatula. Continue cooking for about 8-10 minutes until the meat is browned and no longer pink, reaching an internal temperature of 160°F (71°C).
  5. Season the beef: Once the beef is cooked, add the chili powder, ½ teaspoon of cumin, onion powder, and optional crushed red pepper flakes. Season with a pinch of salt and pepper. Cook for an additional 3-4 minutes, allowing the beef to crisp slightly around the edges, which enhances the flavor.
  6. Warm the beans and corn: In a small saucepan, warm the canned black beans and corn over low heat. This should take about 5 minutes, just enough time to heat through without losing texture.
  7. Chop the veggies: While the beans and corn are warming, prepare the red bell pepper, red onion, and avocado. Aim for even, bite-sized pieces to ensure a good balance of flavors in each bowl.
  8. Assemble the bowls: Start with a generous layer of roasted potatoes at the bottom of each bowl. Top with the seasoned beef, followed by the warm black beans, corn, diced bell pepper, and red onion. Sprinkle with cheese, a dollop of sour cream or Greek yogurt, and finish with sliced avocado.
  9. Add finishing touches: Garnish each bowl with chopped cilantro, if desired, and serve with lime wedges for a fresh squeeze of citrus right before enjoying.

Nutrition

Keywords: Don’t overcrowd the baking sheet to avoid soggy potatoes. Use a cast-iron skillet for better heat retention when cooking the beef. Let the beef rest for a minute before adding it to the bowls for juicier meat.

Find it online: https://softtasty.com/savory-southwest-loaded-potato-bowls/