Ground Beef Potato Taco Bowl (Print Version)
Crispy potatoes meet seasoned beef and fresh toppings in this satisfying Tex-Mex bowl.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
→ Ground Beef & Seasonings
06 - 1 lb lean ground beef
07 - 1 small yellow onion, diced
08 - 3 cloves garlic, minced
09 - 1 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp dried oregano
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/2 cup beef broth or water
16 - 2 tbsp tomato paste
→ Toppings
17 - 1 cup shredded cheddar cheese
18 - 1 cup cherry tomatoes, halved
19 - 1/2 cup canned black beans, drained and rinsed
20 - 1/4 cup sliced green onions
21 - 1/4 cup chopped fresh cilantro
22 - 1 medium avocado, sliced
23 - 1/2 cup sour cream or Greek yogurt
24 - Lime wedges, for serving
# How to Cook:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Toss diced potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, stirring halfway, until golden and crispy.
02 - While potatoes roast, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes.
03 - Add diced onion to the skillet and cook until softened, about 3 minutes. Add garlic and cook 1 minute more until fragrant.
04 - Stir in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Mix well to evenly distribute spices.
05 - Add tomato paste and stir to coat the beef. Pour in beef broth or water, reduce heat to medium, and simmer for 3-4 minutes until thickened.
06 - Divide roasted potatoes among four bowls. Top each with ground beef mixture. Add cheese, cherry tomatoes, black beans, green onions, cilantro, avocado, and a dollop of sour cream. Serve with lime wedges.
# Expert Advice:
01 -
- Everything roasts on one sheet while the beef simmers, making cleanup almost nonexistent
- The crispy potatoes create this perfect texture contrast against the seasoned beef that makes every bite exciting
02 -
- Do not overcrowd your baking sheet with potatoes or they will steam instead of roast, use two sheets if needed
- Let the beef mixture simmer until most liquid has evaporated or your bowl will be soggy instead of perfectly composed
03 -
- The potatoes and beef can both be made up to 3 days ahead, just reheat the potatoes in a hot oven to restore their crispiness
- Double the beef seasoning mixture and store half in a jar for next time, it becomes a quick weeknight hack