Description
The ultimate crispy, cheesy Potato Taco Bowl featuring seasoned roasted potatoes, savory ground beef with onions, and fresh tomatoes. A healthier, 30-minute meal prep recipe that tastes better than the Taco Bell copycat.
Ingredients
4 large Russet potatoes, scrubbed and diced into 1/2-inch cubes
1 lb ground beef (85/15 lean)
1 medium red or white onion, diced (divided use)
2 Roma tomatoes, diced
1 packet taco seasoning (or 2 tbsp homemade blend)
2 tbsp olive oil
1 cup sharp cheddar cheese, freshly grated
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Scrub the potatoes and dice them into 1/2-inch cubes. Dice the onion and tomatoes, keeping them separate.
Season the Potatoes: Toss the diced potatoes in a large bowl with olive oil and half of the taco seasoning until evenly coated.
Roast: Spread the potatoes in a single layer on a baking sheet. Roast for 25–30 minutes until golden brown and fork-tender, tossing halfway through.
Cook Beef and Onion: While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and half of the diced onion. Cook until beef is browned and onion is translucent (5-7 mins).
Simmer Sauce: Drain excess grease if desired. Stir in the remaining taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes until the sauce thickens.
Assemble: Divide the crispy roasted potatoes into bowls. Top with the savory beef-onion mixture, shredded cheese, and corn.
Garnish and Serve: Top with the fresh diced Roma tomatoes, remaining raw red onion, sour cream, and cilantro. Serve immediately.
Notes
Don’t Crowd the Pan: For the crispest potatoes, make sure they are arranged in a single layer on your baking sheet. If they are piled on top of each other, they will steam instead of roast.
Fresh vs. Cooked Onion: This recipe uses onion in two ways! Cook half with the beef for savory depth, and save the other half raw to sprinkle on top for a fresh, crisp bite.
Meal Prep Storage: Store the roasted potatoes and beef mixture in airtight containers for up to 4 days. Keep the cold toppings (sour cream, fresh tomatoes, raw onion) in separate small containers to prevent the potatoes from getting soggy.
Reheating Tip: Microwave for 1–2 minutes until hot. For best results, pop the potatoes back in an air fryer for 3–5 minutes to revive that crunch!
Make it Spicy: Add a pinch of cayenne pepper to the beef or top with fresh sliced jalapeños for an extra kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 75 mg
Keywords: potato taco bowl, meal prep bowl, taco bell copycat, ground beef potato recipe, healthy taco bowl