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potato ground beef taco bowl with lemon wedges
Nisrine Idrissii

Potato Taco Bowls

Crispy roasted potatoes form the hearty base for these flavorful taco bowls. They are loaded with savory seasoned ground beef (or your favorite protein), melty cheese, and fresh toppings like avocado, salsa, and lime. A quick, customizable, and satisfying meal that is perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds about 5-6 medium Yukon gold or russet potatoes, cut into 3/4-inch bite-sized chunks
  • 3 tablespoons olive oil or avocado oil
  • 1 tablespoon taco seasoning store-bought or homemade
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • Freshly ground black pepper to taste
  • 2 pounds about 5-6 medium Yukon gold or russet potatoes, cut into 3/4-inch bite-sized chunks
  • 3 tablespoons olive oil or avocado oil
  • 1 tablespoon taco seasoning store-bought or homemade
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • Freshly ground black pepper to taste
  • 1 pound ground beef or turkey, chicken, or plant-based crumbles
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2-3 tablespoons taco seasoning
  • 1/3 cup water or beef broth
  • 1 15 oz black beans or pinto beans, drained and rinsed (optional but recommended)
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup cherry tomatoes halved or diced
  • 1 avocado diced or sliced (or quick guacamole)
  • Shredded lettuce or cabbage as needed
  • Fresh cilantro chopped, as needed
  • Sour cream or Greek yogurt for serving
  • Salsa or pico de gallo for serving
  • Lime wedges for squeezing
  • Pickled jalapenos or red onions optional

Equipment

  • 1 large baking sheet
  • 1 large mixing bowl
  • 1 large skillet
  •  parchment paper
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper.
  2. Cut potatoes into even 3/4-inch chunks, place in a large bowl, drizzle with oil, and add taco seasoning, garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
  3. Spread potatoes in a single layer on the baking sheet. Roast for 25 minutes, flip or stir, then roast another 15-20 minutes until deeply golden and crispy.
  4. While potatoes roast, heat a large skillet over medium heat. Cook diced onion for 3-4 minutes until softened.
  5. Add ground beef and cook, breaking it up, until browned (about 5-7 minutes). Stir in garlic and taco seasoning, cook 1 minute more.
  6. Pour in water or broth and add beans if using. Simmer 4-5 minutes until thickened. Season with salt and pepper.
  7. Assemble bowls: Add a generous base of crispy potatoes to each bowl, sprinkle with cheese while hot, top with warm taco filling, then add lettuce, tomatoes, avocado, sour cream, salsa, cilantro, and a squeeze of lime.
  8. Serve immediately while hot and crispy.

Notes

  • For the crispiest potatoes, cut them evenly, pat them dry before seasoning, and avoid overcrowding the baking sheet.
  • Strong seasoning is key. Feel free to boost the taco mix with extra cumin, chili powder, oregano, or onion powder.
  • Balance the bowl with fresh, acidic toppings (lime, salsa, pickled onions, lettuce) to pair with richer elements like cheese and avocado.
  • Make it vegetarian by swapping the meat for extra beans, lentils, or crumbled tofu.
  • Great for meal prep: Store potatoes, filling, and toppings separately. Reheat potatoes and filling in the oven or skillet to restore crispiness.
  • Customize freely. Kids can build their own bowls with milder toppings.
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