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Ground Beef & Potato Taco Bowls

Crispy roasted potatoes topped with seasoned ground beef and fresh taco toppings for a hearty, customizable bowl meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 lbs Yukon gold potatoes diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt
Seasoned Ground Beef
  • 1 lb lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp taco seasoning
  • 0.5 cup water or broth
Toppings
  • 1 cup shredded cheese
  • 2 cups shredded lettuce
  • 2 tomatoes diced
  • 1 avocado sliced
  • 0.5 cup sour cream
  • 0.25 cup cilantro chopped

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. Toss diced potatoes with oil and spices. Spread on baking sheet and roast 25-30 minutes, flipping halfway, until crispy.
  3. In a skillet, brown ground beef with onion over medium-high heat.
  4. Add garlic, taco seasoning, and water. Simmer until thickened.
  5. Divide roasted potatoes into bowls. Top with beef mixture.
  6. Add cheese, lettuce, tomatoes, avocado, sour cream, and cilantro.
  7. Serve with lime wedges for extra freshness.

Notes

Customize toppings as desired. For crispier potatoes, use convection bake or air fryer.