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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

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A hearty and flavorful bowl featuring crispy roasted potatoes, savory seasoned ground beef, fresh pico, and a creamy spicy sauce. A complete, balanced meal that’s easy, affordable, and customizable.

  • Author: Daniel Carter
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hr 5 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting, Sautéing
  • Cuisine: Fusion
  • Diet: Gluten-Free

Ingredients

Scale

2 lbs Yukon Gold potatoes (or any waxy potatoes)
2 tbsp olive oil (or avocado oil)
Salt, to taste
1 lb lean ground beef (or turkey/plant-based protein)
2 tsp Creole seasoning (or Cajun seasoning)
1 tsp garlic powder (or 1 clove fresh garlic)
1 tsp paprika (or smoked paprika)
1 tsp oregano (or Italian seasoning)
2 medium fresh tomatoes, diced
1 medium jalapeño, finely chopped (or bell pepper)
1/4 cup cilantro, chopped (or parsley)
1/2 cup mayonnaise (or Greek yogurt)
2 tbsp sriracha (adjust to taste)
1 tbsp lemon or lime juice, fresh

Instructions

  1. Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes, toss with oil and salt, and roast on a baking sheet for 30-35 mins until crispy.
  2. While potatoes roast, cook ground beef in a skillet until browned. Drain fat, add Creole seasoning, garlic powder, paprika, and oregano. Stir for 1-2 mins, then set aside.
  3. In a bowl, combine diced tomatoes, chopped jalapeño, and cilantro for the fresh pico. In another bowl, whisk mayonnaise, sriracha, and citrus juice for the sauce.
  4. Assemble bowls: Start with roasted potatoes, top with seasoned beef, add fresh pico, and drizzle generously with the creamy sriracha sauce.

Notes

  • For meal prep, store components separately. Reheat potatoes and beef before assembling.
  • To reduce heat, use bell pepper instead of jalapeño and adjust sriracha.
  • Sweet potatoes make a delicious alternative to Yukon Golds.
  • Add toppings like avocado, cheese, or black beans for extra variety.

Nutrition