I combined seasoned ground beef and crispy golden potatoes into Tacos In A Bowl that pairs pantry staples with one unexpected ingredient to shake up your usual weeknight routine.

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I never thought ground beef and russet potatoes could be this addictive, but this Ground Beef And Potato Taco Bowl proves me wrong. The beef carries that savory taco energy and the potatoes get golden and a little crunchy, so every forkful feels like a tiny celebration.

It even flirts with Chipotle Beef Potato Bowl ideas without trying too hard, and honestly it’s the kind of dish I rely on for Meal Prep Weeknight Dinners because it holds up and tastes bolder after a day in the fridge. Try it and tell me you aren’t hooked.

Ingredients

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Ground beef packs protein and iron, gives savory meatiness but can be fatty.
Russet potatoes add carbs and fiber, starchy comfort and a crisp texture.
I like cheddar, brings calcium and fat, melty richness makes it feel indulgent.
Avocado gives healthy monounsaturated fats, creaminess and a fresh mild taste.
Salsa adds acidity and tomato vitamin C, bright punch and sometimes heat.
Cilantro lends herbal freshness, small vitamin boost, some people hate it though.
Sour cream adds cool tang, creaminess and richness, watch portion for calories.
Lettuce gives crunch, hydration, low calories and fresh contrast to heavier bowl elements.
Tortilla chips supply salty crunch and extra carbs, perfect for scooping but optional.

Ingredient Quantities

1 lb (450 g) ground beef, 80/20 or 85/15 for best flavor

2 medium russet potatoes (about 1 lb / 450 g), diced

2 tbsp olive oil or vegetable oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (about 2 tbsp / 1 oz) or homemade mix: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper

1/4 cup beef broth or water

1 cup salsa or 1 cup canned diced tomatoes (drained)

1 tbsp lime juice (about 1/2 a lime)

1/4 cup fresh cilantro, chopped (optional but nice)

1 to 1 1/2 cups shredded cheddar or Mexican blend cheese

2 cups shredded romaine or iceberg lettuce

1/2 cup sour cream or Mexican crema

1 ripe avocado, sliced or 1/2 cup guacamole

2 green onions, thinly sliced

Salt and black pepper, about 1/2 to 1 tsp salt total

Crushed red pepper or hot sauce, optional, to taste

Tortilla chips or warm tortillas for serving, optional

How to Make this

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1. Dice the russet potatoes into 1/2 inch cubes, rinse and pat very dry; to speed things up you can microwave them 3 to 4 minutes or parboil 5 minutes so they start soft but not falling apart.

2. Heat 1 tablespoon oil in a large skillet over medium high heat, add the potatoes in a single layer (dont overcrowd or they wont get crispy), season with about 1/2 tsp salt and some black pepper, and fry until golden and crisp about 10 to 12 minutes, tossing occasionally; transfer to a plate.

3. Add the remaining 1 tablespoon oil to the same skillet, add chopped onion and cook until translucent about 3 to 4 minutes, then stir in minced garlic and cook 30 seconds until fragrant.

4. Add ground beef, break it up with a spoon and brown until no pink remains about 5 to 7 minutes; if theres a lot of fat drain a little but leave some for flavor.

5. Sprinkle in the taco seasoning (packet or the homemade mix), pour in 1/4 cup beef broth or water and 1 cup salsa or drained diced tomatoes, stir and simmer 2 to 3 minutes so flavors meld and the mixture thickens a bit; squeeze in the lime juice and stir in cilantro if using.

6. Return the crispy potatoes to the pan and gently fold them into the beef mixture so they get coated and heated through for 1 to 2 minutes; taste and adjust salt, pepper, and add crushed red pepper or hot sauce if you want it spicier.

7. Sprinkle 1 to 1 1/2 cups shredded cheddar or Mexican blend over the beef and potatoes, cover the skillet for a minute or two to melt the cheese (or pop under the broiler for 1 minute if your pan is oven safe).

8. Build the bowls: start with 2 cups shredded romaine or iceberg, top with a generous scoop of the beef and potato mixture.

9. Finish with dollops of sour cream or crema, sliced avocado or guacamole, sliced green onions, extra cilantro and a squeeze of lime; serve with tortilla chips or warm tortillas on the side.

10. Leftovers reheat great in a skillet over medium heat so the potatoes crisp up again, or portion for meal prep, just keep the avocado separate till serving.

Equipment Needed

1. large heavy skillet (10 to 12 inch) for frying the potatoes and cooking the beef
2. chef’s knife and cutting board for dicing potatoes and chopping the onion
3. box grater or handheld grater for shredding the cheese
4. wooden spoon or sturdy spatula to break up the beef and stir things, dont use a flimsy one
5. slotted spoon or tongs to lift and drain the crispy potatoes
6. measuring cups and measuring spoons for broth, salsa and the seasoning
7. microwave safe bowl or small saucepan if you want to parboil or zap the potatoes first
8. plate or tray to rest the cooked potatoes and a lid or ovenproof pan to melt the cheese quickly

FAQ

Q: Can I make this ahead for meal prep? A: Yes. Cook the beef and potatoes, cool them and store in separate airtight containers for up to four days. Keep lettuce avocado chips and sour cream separate so nothing gets soggy, then reheat the beef and potatoes in a skillet with a splash of broth or microwave covered.

Q: How do I get the potatoes crispy and not mushy? A: Rinse the diced potatoes to remove extra starch, dry well, then cook in a hot pan with enough oil and dont crowd the pan. Let them sit and brown a few minutes before stirring, and finish with a quick oven roast at high heat if you want extra crisp.

Q: Can I use leaner ground beef or other proteins? A: Yep. If you use 90 10 or ground turkey add a tablespoon of oil so it wont be dry and boost flavor with extra taco seasoning or a splash of beef broth. You can also use canned beans lentils or plant based crumbles for a vegetarian version.

Q: How can I make it spicier or milder? A: For more heat add crushed red pepper chopped jalapeno or a few shakes of your favorite hot sauce. To cool it down use less taco seasoning more salsa or add extra sour cream and avocado. Simple.

Q: Best way to store and reheat leftovers? A: Store components separately for up to four days. Reheat beef and potatoes on the stove with a little broth so they dont dry out, or microwave covered for 60 to 90 seconds, then add fresh toppings right before serving.

Q: What are quick topping and serving hacks? A: Use pre shredded cheese and bagged lettuce to save time, squeeze fresh lime over everything for brightness, and crush tortilla chips on top for crunch. If you want restaurant vibes add a spoon of crema pickled onions and extra cilantro.

Ground Beef And Potato Taco Bowl Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken if you want something leaner, or try plant-based crumbles or cooked lentils for a vegetarian twist (same amount, add a bit of oil if very lean).
Russet potatoes: use diced sweet potatoes or Yukon Golds for a creamier bite, frozen hash browns to save time, or cauliflower florets/riced cauliflower for a low carb option.
Shredded cheddar: swap with Monterey Jack or pepper jack for meltiness, crumbled queso fresco or cotija for a brighter flavor, or vegan shredded cheese to make it dairy free.
Sour cream/Mexican crema: plain Greek yogurt works great in the same quantity, or blend soaked cashews with lime for a creamy vegan crema, or just add extra avocado/guacamole.

Pro Tips

1. If you want really crispy potatoes, par cook them first in the microwave or a quick boil, then pat them completely dry so they dont steam in the pan. Cook them in a single layer on medium high heat, give them some space and only flip once or twice so they get a good crust.

2. Use 80/20 or 85/15 beef for flavor but dont drown the pan in grease. Drain off most of the excess, but keep a tablespoon or so for flavor and browning. Also scrape up the browned bits on the bottom of the pan with a metal spatula and stir those into the sauce, it adds big flavor.

3. Season as you go and save the lime till the end so it actually pops. Taste for salt before adding the cheese cause the cheese will raise the salt level. If the mix tastes flat a tiny pinch of sugar or a splash more acid will balance it out.

4. Melt the cheese quickly under the broiler or cover the skillet for one or two minutes so it melts evenly. Keep avocado or guac separate till serving so it stays fresh, and reheat leftovers in a skillet not the microwave to get the potatoes crispy again, add a splash of water if it feels dry.

Ground Beef And Potato Taco Bowl Recipe

Recipe by Sarah level

0.0 from 0 votes

I combined seasoned ground beef and crispy golden potatoes into Tacos In A Bowl that pairs pantry staples with one unexpected ingredient to shake up your usual weeknight routine.

Servings

servings

Calories

757

kcal

Equipment: 1. large heavy skillet (10 to 12 inch) for frying the potatoes and cooking the beef
2. chef’s knife and cutting board for dicing potatoes and chopping the onion
3. box grater or handheld grater for shredding the cheese
4. wooden spoon or sturdy spatula to break up the beef and stir things, dont use a flimsy one
5. slotted spoon or tongs to lift and drain the crispy potatoes
6. measuring cups and measuring spoons for broth, salsa and the seasoning
7. microwave safe bowl or small saucepan if you want to parboil or zap the potatoes first
8. plate or tray to rest the cooked potatoes and a lid or ovenproof pan to melt the cheese quickly

Ingredients

1 lb (450 g) ground beef, 80/20 or 85/15 for best flavor
2 medium russet potatoes (about 1 lb / 450 g), diced
2 tbsp olive oil or vegetable oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (about 2 tbsp / 1 oz) or homemade mix: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
1/4 cup beef broth or water
1 cup salsa or 1 cup canned diced tomatoes (drained)
1 tbsp lime juice (about 1/2 a lime)
1/4 cup fresh cilantro, chopped (optional but nice)
1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
2 cups shredded romaine or iceberg lettuce
1/2 cup sour cream or Mexican crema
1 ripe avocado, sliced or 1/2 cup guacamole
2 green onions, thinly sliced
Salt and black pepper, about 1/2 to 1 tsp salt total
Crushed red pepper or hot sauce, optional, to taste
Tortilla chips or warm tortillas for serving, optional

Directions

Dice the russet potatoes into 1/2 inch cubes, rinse and pat very dry; to speed things up you can microwave them 3 to 4 minutes or parboil 5 minutes so they start soft but not falling apart.
Heat 1 tablespoon oil in a large skillet over medium high heat, add the potatoes in a single layer (dont overcrowd or they wont get crispy), season with about 1/2 tsp salt and some black pepper, and fry until golden and crisp about 10 to 12 minutes, tossing occasionally; transfer to a plate.
Add the remaining 1 tablespoon oil to the same skillet, add chopped onion and cook until translucent about 3 to 4 minutes, then stir in minced garlic and cook 30 seconds until fragrant.
Add ground beef, break it up with a spoon and brown until no pink remains about 5 to 7 minutes; if theres a lot of fat drain a little but leave some for flavor.
Sprinkle in the taco seasoning (packet or the homemade mix), pour in 1/4 cup beef broth or water and 1 cup salsa or drained diced tomatoes, stir and simmer 2 to 3 minutes so flavors meld and the mixture thickens a bit; squeeze in the lime juice and stir in cilantro if using.
Return the crispy potatoes to the pan and gently fold them into the beef mixture so they get coated and heated through for 1 to 2 minutes; taste and adjust salt, pepper, and add crushed red pepper or hot sauce if you want it spicier.
Sprinkle 1 to 1 1/2 cups shredded cheddar or Mexican blend over the beef and potatoes, cover the skillet for a minute or two to melt the cheese (or pop under the broiler for 1 minute if your pan is oven safe).
Build the bowls: start with 2 cups shredded romaine or iceberg, top with a generous scoop of the beef and potato mixture.
Finish with dollops of sour cream or crema, sliced avocado or guacamole, sliced green onions, extra cilantro and a squeeze of lime; serve with tortilla chips or warm tortillas on the side.
Leftovers reheat great in a skillet over medium heat so the potatoes crisp up again, or portion for meal prep, just keep the avocado separate till serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.