Loaded Potato Taco Bowl Meal Prep Magic
This Loaded Potato Taco Bowl combines crispy roasted potatoes with seasoned ground beef, melted cheddar cheese, and fresh toppings like sour cream, pico de gallo, and avocado. It's a complete, one-bowl meal that's perfect for meal prep, offering a satisfying mix of textures and bold taco flavors.
Equipment
- Large baking sheet
- Large skillet
- Wooden Spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing Bowls
- Serving bowls
Ingredients
- 2 lbs Russet Potatoes, cubed ½-inch
- 2 tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- 1 lb Ground Beef 80/20
- 1 Packet Taco Seasoning or 3 tbsp homemade
- ½ cup Water or Beef Broth
- 1 cup Shredded Sharp Cheddar Cheese
- ½ cup Sour Cream
- 1 cup Pico de Gallo or Salsa
- 1 Avocado, sliced
- Fresh cilantro, for garnish optional
- Lime wedges, for serving optional
- Hot sauce, for serving optional
Instructions
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the cubed Russet potatoes with olive oil, salt, pepper, and garlic powder. Spread them in a single, even layer.
- Roast the potatoes for 25-30 minutes, flipping halfway through, until they are deeply golden and crispy on the outside and fluffy on the inside.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink. Leave about a tablespoon of fat in the pan.
- Reduce the heat to medium. Sprinkle the taco seasoning over the beef and stir for 30 seconds until fragrant.
- Pour in the water or beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until the sauce thickens slightly and coats the meat.
- Divide the hot roasted potatoes between serving bowls. Spoon the seasoned taco meat over the potatoes.
- While everything is still steaming hot, sprinkle a generous handful of shredded sharp cheddar cheese over the meat.
- Top with a dollop of sour cream, a spoonful of pico de gallo or salsa, and slices of avocado. Garnish with fresh cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.
Notes
For meal prep, store the roasted potatoes, seasoned beef, and shredded cheese separately in airtight containers in the refrigerator for up to 4 days. Reheat the potatoes and beef in the oven or microwave, then assemble with fresh toppings. To add extra texture and fiber, stir a can of drained, rinsed black beans and a cup of frozen corn into the beef during the last few minutes of cooking. For a smoky flavor, toss the potato cubes with smoked paprika and cayenne before roasting.