Save to Pinterest The first time I made these taco bowls, it was actually accidental. I had roasted potatoes for something else that got canceled, and a pound of ground beef thawing on the counter with zero plan. My roommate walked in, took one look at my kitchen counter chaos, and said just put it all in bowls and call it dinner. Now I make these on purpose almost every Tuesday.
Last winter my sister came over during that weird week between Christmas and New Years when nobody knows what day it is. We built these bowls while watching a movie, and she ended up eating three servings. She still texts me about those potatoes.
Ingredients
- 4 medium russet potatoes: Peeled and cut into 3/4 inch pieces, russets hold their shape better than other varieties for roasting
- 2 tablespoons olive oil: Helps the spices cling and creates that golden crispy exterior we want
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic would on raw potatoes
- 1 teaspoon onion powder: Adds depth without the texture of onion pieces on the spuds
- 1 teaspoon smoked paprika: Gives the potatoes that subtle smoky note that ties everything together
- Salt and black pepper: Generous seasoning here is what makes people think you used some secret technique
- 1 pound ground beef or turkey: 93/7 lean gives you flavor without excessive grease to drain later
- 1 teaspoon chili powder: Mild heat that builds the taco flavor without overwhelming
- 1 teaspoon cumin: The earthy backbone that makes it taste like taco night
- 1 small red onion: Adds slight sweetness and color contrast to the meat mixture
- 15 ounces black beans: Rinse them well to avoid that canned taste in the final bowl
- 1 cup corn kernels: Sweet little pops that balance the savory elements
- 1 cup shredded cheddar cheese: Sharp cheddar stands up to all these bold flavors
- 1 cup cherry tomatoes: Their natural acidity cuts through the rich components
- 1 medium avocado: Creamy element that brings everything together
- 1/4 cup fresh cilantro: Bright herbal finish that makes the bowl taste fresh
- Lime wedges: That hit of acid right before eating transforms the whole bowl
- Sour cream: Cool contrast to the warm spiced elements
Instructions
- Get your oven going:
- Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup later
- Season the potatoes:
- Spread the diced potatoes in one layer and drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt and pepper and toss until every piece is coated
- Roast until golden:
- Cook for 30 to 35 minutes, flipping halfway through, until the edges are crispy and golden brown
- Brown the meat:
- While potatoes roast, cook the ground beef or turkey in a large skillet over medium heat for 7 to 8 minutes, breaking it up with a wooden spoon until fully browned
- Add the taco spices:
- Stir in the chili powder, cumin, and chopped red onion and cook for 5 minutes until the onion softens
- Warm the beans and corn:
- Mix in the black beans and corn and cook for 3 to 4 minutes until everything is heated through
- Build your bowls:
- Divide the crispy potatoes among four bowls, about 1 cup each, then top with about 3/4 cup of the meat mixture
- Melt the cheese:
- Sprinkle 3 to 4 tablespoons of shredded cheddar over each bowl and let it sit for 30 seconds so the residual heat melts it
- Add the fresh toppings:
- Finish with cherry tomatoes, diced avocado, cilantro, lime wedges and a dollop of sour cream
Save to Pinterest My neighbor smelled these cooking through our shared wall and knocked on my door with a Tupperware container. Now we have a standing taco bowl date every other Thursday.
Make It Yours
Sweet potatoes work beautifully here and add a nice color contrast. Sometimes I use extra beans and skip the meat entirely for a vegetarian version that still feels substantial. The roasted potato base is what really makes it special.
Meal Prep Magic
I learned the hard way that storing everything together makes the potatoes soggy by lunch. Keep the roasted potatoes and meat mixture in separate containers, then add the fresh toppings right before eating. Reheat the potatoes at 400°F for about 8 minutes to bring back that crunch.
Serving Suggestions
Set everything out in separate bowls and let people build their own. Its more fun that way and nobody has to pick around what they dont like. Plus it looks impressive on the table even though it is secretly easy.
- Warm your bowls in the oven for a few minutes before serving
- Have extra hot sauce available for the heat seekers
- Crush some tortilla chips on top for extra texture
Save to Pinterest There is something deeply satisfying about a bowl that hits every texture and flavor in one go. Hope this becomes a regular in your rotation too.
Recipe Questions
- → Can I make this vegetarian?
Substitute the ground meat with extra black beans, plant-based crumbles, or roasted sweet potato cubes. Season with the same spices for flavor.
- → How do I keep the potatoes crispy?
Roast at 425°F in a single layer without overcrowding the pan. Flip halfway through cooking. Reheat in the oven rather than microwave to maintain texture.
- → What other toppings work well?
Add sliced jalapeños, pickled red onions, crushed tortilla chips, pico de gallo, or drizzle with chipotle crema for extra flavor and crunch.
- → Can I use sweet potatoes instead?
Yes, sweet potatoes work beautifully. They may cook slightly faster, so check for doneness around 25 minutes. The sweetness pairs well with the seasoned meat.
- → How long do leftovers last?
Store potatoes and meat mixture separately in airtight containers for up to 4 days. Keep cheese and toppings separate and add fresh before serving.