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Loaded Potato Taco Bowl For Busy Weeknights With Golden Potatoes, Seasoned Turkey,

Loaded Potato Taco Bowl for Busy Weeknights

Loaded Potato Taco Bowl for Busy Weeknights layers crisp air-fried potatoes, seasoned turkey, beans, corn, and cool taco toppings in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 1 pound Yukon Gold potatoes 1/2-inch cubes
  • 2 teaspoons avocado oil divided
  • 1/2 teaspoon kosher salt for potatoes
Taco Filling
  • 1 pound ground turkey 96% lean
  • 2 tablespoons taco seasoning reduced-sodium preferred
  • 1/3 cup water for skillet
  • 1/2 cup black beans drained, rinsed
  • 1 cup frozen corn thawed
Toppings
  • 1 cup salsa chunky preferred
  • 1/2 cup Mexican cheese blend shredded
  • 1/2 cup nonfat Greek yogurt for topping
  • 1/4 cup red onion diced
  • 1 medium lime cut into wedges
  • 2 tablespoons cilantro chopped, optional

Equipment

  • 6-Quart Air Fryer
  • Large Nonstick Skillet
  • Large Mixing Bowl
  • Cutting board
  • Chef’s Knife

Method
 

Crisp the Potatoes
  1. Preheat the air fryer to 400°F. Pat the potato cubes dry, then toss them with the avocado oil and salt.
  2. Spread the potatoes in the air fryer basket in a single layer.
  3. Air-fry for 20 minutes, shaking the basket after 10 minutes. Begin checking at 18 minutes; the potatoes should be browned and easily pierced with a fork.
Cook the Taco Filling
  1. While the potatoes cook, heat a large nonstick skillet over medium-high heat.
  2. Add the turkey, press it into an even layer, and leave it undisturbed for 2 minutes. Break it apart and cook for 5 minutes, until no pink remains and it reaches 165°F.
  3. Stir in the taco seasoning and water. Cook for 2 minutes, until the liquid reduces to a glossy coating.
  4. Fold in the black beans and corn. Cook for 2 minutes, until heated through.
Assemble the Bowls
  1. Divide the potatoes and turkey filling among four bowls. Add salsa, cheese, Greek yogurt, red onion, lime, and cilantro.

Notes

Refrigerate the potatoes, turkey filling, and cold toppings separately for up to 4 days. Reheat the potatoes in the air fryer to restore their edges. Ground chicken or lean beef can replace the turkey, though the final nutrition will change.