Loaded Potato Taco Bowls
These Loaded Potato Taco Bowls are a delicious and customizable meal prep option, perfect for satisfying comfort food cravings while sticking to your health goals. Featuring seasoned roasted potatoes, savory taco filling, and your favorite toppings, these bowls are easy to prepare and store for a quick and healthy meal.
Equipment
- Oven
- Baking Sheet
- Large bowl
- Large skillet
- Measuring cups and spoons
- Meal prep containers
- Cutting board
- Knife
Ingredients
- 2 lbs Russet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup sour cream
- ¼ cup sliced green onions
- ¼ cup salsa
- 2 cups cooked quinoa or rice optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until the potatoes are tender and slightly golden brown, flipping halfway through.
- In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease.
- Stir in the taco seasoning and water.
- Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the filling is thickened.
- If using, divide the cooked quinoa or rice evenly among your meal prep containers.
- Top with the roasted potatoes.
- Add the taco filling.
- Divide the toppings among the containers. If prepping ahead of time, keep wetter toppings (like sour cream and salsa) in separate small containers.
Notes
Store the assembled Loaded Potato Taco Bowls in airtight containers in the refrigerator for up to 4-5 days. Don't overcrowd the baking sheet when roasting potatoes. Season generously. Taste the taco filling and adjust seasonings as needed. Prep toppings ahead of time to save time during the week. Feel free to experiment with toppings and seasonings. Try sweet potatoes instead of russet potatoes, or use black beans for a vegetarian option.