It is 6pm. You are tired. Dinner needs to happen fast. These loaded potato taco bowls are your new secret weapon for busy nights.
They are incredibly filling and packed with protein. This recipe brings fresh flavors to your table without any stress. You will love how easy it is to assemble. It is a meal the whole family will enjoy together.
Why This Recipe Is a Winner
This dish is perfect for busy weeknight dinners. It uses simple pantry staples you likely already have. The combination of roasted potatoes and seasoned beef is so satisfying. It keeps everyone full for hours.
You can easily scale this recipe for a crowd. It is naturally gluten-free and very nutritious. The prep work is minimal and straightforward. You get a high-protein meal with very little effort.
Simple Method
Making these bowls is a breeze. You start by roasting the potatoes until they are golden. While they cook, you brown the beef on the stove. Mixing in the spices and beans takes just minutes. Even a beginner cook can master this meal quickly.
Ingredients You’ll Need
These ingredients are fresh, simple, and easy to find at any grocery store.
- 2 lbs Russet potatoes, scrubbed and cut into 1/2-inch cubes
- 1 lb lean ground beef (90/10)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup non-fat Greek yogurt
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, minced
- 1/2 teaspoon kosher salt
Step-by-Step
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, salt, and 1/2 tablespoon of the chili powder until evenly coated.
- Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until edges are crisp and centers are tender.
- While potatoes roast, heat a large skillet over medium-high heat and add the ground beef.
- Cook the beef, breaking it into small crumbles with a spatula, until no pink remains (approximately 7-9 minutes). Drain excess grease.
- Stir in the remaining chili powder, cumin, garlic powder, onion powder, smoked paprika, and the black beans.
- Reduce heat to low and cook for an additional 3 to 5 minutes to allow flavors to meld.
- Divide the roasted potatoes equally among four meal-prep containers or bowls.
- Top the potatoes with the seasoned beef and bean mixture.
- Finish each bowl with 1/4 cup shredded cheese, a dollop of Greek yogurt, avocado slices, and minced cilantro before serving.
Best Ways to Enjoy It
Serve these bowls warm for the best experience. Add a squeeze of fresh lime for a bright finish. You can pair them with a simple side salad. They are also great with a handful of corn chips. Enjoy your meal with your favorite person tonight.
How to Store Leftovers
These bowls are excellent for meal prep. Store the potato and beef mixture in airtight containers. They stay fresh in the fridge for four days. Keep the cold toppings separate until you are ready to eat. Reheat the base in the microwave for two minutes. It makes weekday lunches so much easier.
Tips for Best Results
- Cut your potatoes into even sizes for uniform roasting.
- Do not skip the parchment paper for easy cleanup.
- Rinse your black beans well to remove excess sodium.
- Use a high-quality smoked paprika for a deeper flavor.
- Prep your avocado right before serving to prevent browning.
- Wait to add the Greek yogurt until after reheating.
Ways to Switch It Up
- Swap the ground beef for ground turkey or chicken.
- Use sweet potatoes for a boost of Vitamin A.
- Add pickled jalapeños if you love a spicy kick.
- Try pepper jack cheese for extra flavor.
Common Questions
Can I freeze these bowls?
Yes, you can freeze the beef and potato mixture. Store them in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.
Are these bowls dairy-free?
You can make them dairy-free easily. Simply omit the cheese and Greek yogurt. Use a dairy-free cheese or extra avocado instead.
I hope these loaded potato taco bowls make your weeknights a little brighter. They are so simple and truly satisfying for the whole family. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs Russet potatoes, scrubbed and cut into 1/2-inch cubes
- 1 lb lean ground beef (90/10)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup non -fat Greek yogurt
- 1 large avocado , sliced
- 1/4 cup fresh cilantro, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, salt, and 1/2 tablespoon of the chili powder until evenly coated.
- Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until edges are crisp and centers are tender.
- While potatoes roast, heat a large skillet over medium-high heat and add the ground beef.
- Cook the beef, breaking it into small crumbles with a spatula, until no pink remains (approximately 7-9 minutes). Drain excess grease.
- Stir in the remaining chili powder, cumin, garlic powder, onion powder, smoked paprika, and the black beans.
- Reduce heat to low and cook for an additional 3 to 5 minutes to allow flavors to meld.
- Divide the roasted potatoes equally among four meal-prep containers or bowls.
- Top the potatoes with the seasoned beef and bean mixture.
- Finish each bowl with 1/4 cup shredded cheese, a dollop of Greek yogurt, avocado slices, and minced cilantro before serving.
