I pair savory ground beef with golden crispy potatoes and a clever salsa shortcut to make Tacos in a Bowl with a surprising assembly trick for fast weeknight meal prep.

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I found myself throwing together this Ground Beef And Potato Taco Bowl on a night I had zero patience for dinner, and it turned into one of those meals I keep making. I brown ground beef till it’s a little crispy, then toss in diced potatoes so they get golden and slightly chewy, and somehow the mix is exactly the kind of satisfying crunch and heft I crave.

No fancy steps, just big flavor that makes you sit up and pay attention. Call it Tacos In A Bowl if you want a label, but mostly its just simple food that hits hard.

Ingredients

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Ground beef, rich in protein and iron, filling but can be fatty so eat sensibly.
Potatoes, good source of carbs and potassium, give comfort texture and gentle earthiness.
Yellow onion, adds sweet sharpness when cooked, gives flavor depth and slight crunch.
Garlic, tiny but mighty, boosts savory taste and may help immunity a bit.
Avocado, creamy source of healthy fats and fiber, makes bowls feel richer and smoother.
Cheddar cheese, provides calcium and melty comfort, salty savory punch you’ll crave.
Salsa, bright acidic tomatoes and peppers cut richness, adds freshness and a little heat.

Ingredient Quantities

1 pound ground beef, about 80 to 85 percent lean, not too lean though

1 pound potatoes (about 2 medium), Yukon Gold or russet, diced

1 medium yellow onion, diced

2 cloves garlic, minced or crushed

2 tablespoons olive oil or vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika or regular paprika

1/2 teaspoon dried oregano

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper, optional for heat

1/2 cup beef broth or water

1 cup salsa or pico de gallo for topping

1 cup shredded cheddar cheese

2 cups shredded lettuce, iceberg or romaine

1/2 cup sour cream or plain Greek yogurt

1 medium avocado, sliced or diced, optional but great

1/4 cup chopped fresh cilantro

2 limes, optional for serving

How to Make this

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1. Prep everything first: dice the potatoes into small 1/2 inch cubes, dice the onion, mince the garlic, shred the cheddar, chop the cilantro, slice the avocado and cut the limes. Rinse the potato pieces and pat dry so they get extra crispy.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon smoked paprika, and cook, stirring every few minutes, until golden and crispy about 12 to 15 minutes. Dont crowd the pan or they steam instead of crisp.

3. Remove the potatoes to a plate and leave any browned bits and oil in the skillet. If the pan looks dry add the other tablespoon of oil.

4. Add the diced onion to the skillet and cook until soft and translucent about 3 to 4 minutes, then stir in the garlic and cook 30 seconds until fragrant.

5. Add the 1 pound ground beef, break it up with a spatula and brown until mostly no pink remains, about 5 to 7 minutes. Drain excess fat if theres a lot, leaving a little for flavor.

6. Stir in 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, the remaining 1 teaspoon kosher salt, another 1/4 teaspoon black pepper and the 1/4 teaspoon cayenne if you want heat. Cook the spices with the beef for 30 to 60 seconds to bloom them.

7. Pour in 1/2 cup beef broth or water to deglaze the pan, scraping up browned bits, then let it simmer 2 to 3 minutes to thicken slightly. Return the crispy potatoes to the skillet, stir to combine and heat through, taste and adjust salt or pepper if needed.

8. Build the bowls: divide the beef and potato mixture between bowls, sprinkle 1 cup shredded cheddar over the hot mixture so it melts, then top with shredded lettuce, 1 cup salsa or pico de gallo, a generous dollop of 1/2 cup sour cream or Greek yogurt, and the avocado.

9. Finish with chopped cilantro and lime wedges to squeeze over each bowl. Tip: for faster weeknight prep you can microwave the diced potatoes 3 to 4 minutes before frying, and if meal prepping store avocado and sour cream separate so they dont turn.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), cast iron or nonstick, for frying the potatoes and browning the beef
2. Cutting board, sturdy enough for dicing potatoes and chopping cilantro
3. Sharp chef’s knife, for potatoes, onion, garlic and slicing avocado
4. Box grater or hand grater, to shred the cheddar quick and easy
5. Measuring spoons and a 1/2 cup measuring cup, for spices and broth
6. Sturdy spatula, to break up the beef and scrape the pan — use a metal one for cast iron, silicone for nonstick
7. Tongs or a slotted spoon, to move and drain the potatoes without smashing them
8. Colander or fine mesh sieve plus kitchen towels or paper towels, to rinse and pat the potatoes dry so they get extra crispy
9. Large plate or bowl to hold cooked potatoes while you finish the beef, and serving bowls for the finished bowls

FAQ

Ground Beef And Potato Taco Bowl Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner bowl, or use crumbled tempeh, black beans or lentils to go vegetarian; for richer flavor try chorizo or ground pork.
Potatoes: use diced sweet potatoes for a sweeter, similar texture; or cauliflower florets for lower carbs; diced butternut squash also works nice.
Salsa or pico de gallo: use canned diced tomatoes drained and mixed with onion cilantro and lime, or jarred salsa verde, or a quick chopped tomato-cucumber salad; mango pico is tasty too.
Sour cream or Greek yogurt: plain Greek yogurt keeps the tang and adds protein; for dairy free use coconut yogurt or a cashew cream; you can also make a quick lime crema with mayo and lime juice.

Pro Tips

– For extra-crispy potatoes toss the diced pieces in a teaspoon of cornstarch and a good pinch of salt right before frying, pat them very dry first. Give them space in the pan and leave them alone to get a golden crust, flipping only a couple times so they dont steam.

– Dry and brown the beef on fairly high heat so you get lots of little caramelized bits, then drain off excess fat but keep a tablespoon or so for flavor. A splash of Worcestershire or soy sauce while deglazing will boost savory depth without changing the taco vibe.

– Bloom your dried spices briefly in the hot fat before they meet the liquid, about 30 to 60 seconds, so they release more aroma and flavor. Taste toward the end and correct salt and acid, a squeeze of lime will brighten everything up.

– For make ahead and leftovers store components separately, re-crisp the meat and potatoes in a skillet instead of the microwave, and toss avocado with lime and a pinch of salt just before serving so it stays fresh. Use a lid or quick broil to melt cheese fast if you want it gooey right when you serve.

Ground Beef And Potato Taco Bowl Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I pair savory ground beef with golden crispy potatoes and a clever salsa shortcut to make Tacos in a Bowl with a surprising assembly trick for fast weeknight meal prep.

Servings

servings

Calories

707

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch), cast iron or nonstick, for frying the potatoes and browning the beef
2. Cutting board, sturdy enough for dicing potatoes and chopping cilantro
3. Sharp chef’s knife, for potatoes, onion, garlic and slicing avocado
4. Box grater or hand grater, to shred the cheddar quick and easy
5. Measuring spoons and a 1/2 cup measuring cup, for spices and broth
6. Sturdy spatula, to break up the beef and scrape the pan — use a metal one for cast iron, silicone for nonstick
7. Tongs or a slotted spoon, to move and drain the potatoes without smashing them
8. Colander or fine mesh sieve plus kitchen towels or paper towels, to rinse and pat the potatoes dry so they get extra crispy
9. Large plate or bowl to hold cooked potatoes while you finish the beef, and serving bowls for the finished bowls

Ingredients

1 pound ground beef, about 80 to 85 percent lean, not too lean though
1 pound potatoes (about 2 medium), Yukon Gold or russet, diced
1 medium yellow onion, diced
2 cloves garlic, minced or crushed
2 tablespoons olive oil or vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional for heat
1/2 cup beef broth or water
1 cup salsa or pico de gallo for topping
1 cup shredded cheddar cheese
2 cups shredded lettuce, iceberg or romaine
1/2 cup sour cream or plain Greek yogurt
1 medium avocado, sliced or diced, optional but great
1/4 cup chopped fresh cilantro
2 limes, optional for serving

Directions

Prep everything first: dice the potatoes into small 1/2 inch cubes, dice the onion, mince the garlic, shred the cheddar, chop the cilantro, slice the avocado and cut the limes. Rinse the potato pieces and pat dry so they get extra crispy.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon smoked paprika, and cook, stirring every few minutes, until golden and crispy about 12 to 15 minutes. Dont crowd the pan or they steam instead of crisp.
Remove the potatoes to a plate and leave any browned bits and oil in the skillet. If the pan looks dry add the other tablespoon of oil.
Add the diced onion to the skillet and cook until soft and translucent about 3 to 4 minutes, then stir in the garlic and cook 30 seconds until fragrant.
Add the 1 pound ground beef, break it up with a spatula and brown until mostly no pink remains, about 5 to 7 minutes. Drain excess fat if theres a lot, leaving a little for flavor.
Stir in 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, the remaining 1 teaspoon kosher salt, another 1/4 teaspoon black pepper and the 1/4 teaspoon cayenne if you want heat. Cook the spices with the beef for 30 to 60 seconds to bloom them.
Pour in 1/2 cup beef broth or water to deglaze the pan, scraping up browned bits, then let it simmer 2 to 3 minutes to thicken slightly. Return the crispy potatoes to the skillet, stir to combine and heat through, taste and adjust salt or pepper if needed.
Build the bowls: divide the beef and potato mixture between bowls, sprinkle 1 cup shredded cheddar over the hot mixture so it melts, then top with shredded lettuce, 1 cup salsa or pico de gallo, a generous dollop of 1/2 cup sour cream or Greek yogurt, and the avocado.
Finish with chopped cilantro and lime wedges to squeeze over each bowl. Tip: for faster weeknight prep you can microwave the diced potatoes 3 to 4 minutes before frying, and if meal prepping store avocado and sour cream separate so they dont turn.

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.