Pin this The first time I made these taco bowls, it was a Tuesday night when I had zero energy to cook but needed something substantial. I stared at a bag of potatoes and some ground beef, deciding to roast them together instead of making separate sides. My husband walked in mid-chop, asked what smelled so good, and ended up eating standing at the counter because he couldn't wait for bowls.
My sister called me halfway through making these once, asking what to do with random ingredients she had on hand. I walked her through the basic concept and she called back an hour later saying her teenage son who hates everything had three servings. Now she makes them every Sunday for meal prep lunches.
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Ingredients
- 4 medium russet potatoes, peeled and diced: Russets hold their shape better than other potatoes and get those crispy edges everyone fights over
- 2 tablespoons olive oil: Coat the potatoes generously, they need this fat to actually roast instead of steam
- 1 teaspoon garlic powder: Use powder instead of fresh here, it distributes evenly and won't burn in the high oven heat
- 1 teaspoon onion powder: This adds a savory base note that makes the potatoes taste restaurant quality
- 1 teaspoon smoked paprika: Regular paprika works but smoked adds this incredible depth that mimics hours of cooking
- Salt and black pepper: Be generous here, potatoes can handle a lot of seasoning
- 1 pound ground beef or turkey (93/7 lean recommended): I've tried both and honestly turkey works beautifully if you're watching fat, just don't go extra lean or it'll be dry
- 1 teaspoon chili powder: This is your main flavor builder, don't skip it
- 1 teaspoon cumin: Cumin is what makes it taste like a taco bowl instead of just seasoned meat
- 1 small red onion, chopped: Red onion adds a subtle sweetness that balances the spices perfectly
- 15 ounces black beans, drained and rinsed: Rinse them really well to remove the canned taste
- 1 cup corn kernels: Fresh corn is amazing but frozen works fine, just thaw it first
- 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor with less cheese
- 1 cup cherry tomatoes, halved: Grape tomatoes work too, they add this bright freshness that cuts through the rich elements
- 1 medium avocado, diced: Wait to dice until right before serving or it'll brown
- 1/4 cup fresh cilantro, chopped: If you hate cilantro, fresh parsley or basil actually work surprisingly well
- Lime wedges: Fresh lime juice makes all the flavors pop together
- Sour cream: A little dollop cools everything down beautifully
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Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper, trust me this saves scrubbing later
- Season the potatoes:
- Spread the diced potatoes in a single layer, drizzle with olive oil and sprinkle with all those spices, then use your hands to toss everything until each piece is coated
- Roast until golden:
- Bake for 30 to 35 minutes, flipping halfway through, you want them crispy and browned not just soft
- Cook the meat:
- While potatoes roast, brown the ground beef or turkey in a large skillet for 7 to 8 minutes, breaking it up with a wooden spoon
- Add the aromatics:
- Stir in the chili powder, cumin and chopped red onion, cook for 5 minutes until the onion softens and the spices become fragrant
- Add the beans and corn:
- Stir them in and cook for 3 to 4 minutes until everything is heated through, taste and add more salt if needed
- Assemble the bowls:
- Divide those crispy potatoes among 4 bowls, top each with about 3/4 cup of the meat mixture
- Melt the cheese:
- Sprinkle 3 to 4 tablespoons of cheddar over each bowl and let it sit for 30 seconds, the residual heat melts it perfectly
- Add the fresh toppings:
- Pile on the cherry tomatoes, diced avocado and cilantro, serve with lime wedges and sour cream on the side
Pin this Last month I made these for a friend recovering from surgery and she texted me three days later asking for the recipe. Her whole family had requested it for dinner again that night. There's something about these bowls that just hits the spot every single time.
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Making It Your Own
Sweet potatoes work beautifully here if you want something slightly sweeter and they roast in the same amount of time. I've also used cauliflower florets mixed with the potatoes when I needed to stretch the recipe for unexpected guests. The key is keeping everything in similar sized pieces so they roast evenly.
The Cheese Situation
Sharp cheddar gives you the most flavor impact but a Mexican cheese blend works wonderfully too. If you're dairy free, I've found that a cashew based cheese melts better than almond based ones. Just add it while everything is still hot so it gets that nice gooey factor.
Timing Everything Perfectly
The potatoes take longest so start them first, use that roasting time to prep all your toppings. I chop everything while the potatoes roast and cook the meat during the last 15 minutes. This way everything comes together at once and nothing sits around getting cold.
- Set out all your toppings before you start cooking, it feels fancy and makes assembly so much faster
- Warm your bowls in the oven for a few minutes before serving, keeps everything hotter longer
- Double the meat mixture and freeze half for a future super quick dinner
Pin this These bowls have become my go to when I want something comforting but don't want to spend hours cooking. Hope they become a regular in your rotation too.
Frequently Asked Recipe Questions
- → Can I use sweet potatoes instead of russet potatoes?
Sweet potatoes work wonderfully in this bowl and add a natural sweetness that complements the savory spices. Roast them the same way as russet potatoes, though they may need slightly less time to become tender and crispy on the edges.
- → How do I keep the roasted potatoes crispy when storing leftovers?
Store roasted potatoes and meat mixture separately in airtight containers. When reheating, place potatoes in a 400°F oven for 6–8 minutes to restore their crispy texture rather than microwaving, which can make them soggy.
- → Can I make this vegetarian?
Absolutely. Replace the ground meat with extra black beans, plant-based crumbles, or seasoned lentils. Use dairy-free cheese and yogurt alternatives to make it completely plant-based while keeping all the hearty textures and bold flavors.
- → What other toppings work well with this bowl?
Sliced jalapeños, pickled red onions, crushed tortilla chips, or a drizzle of hot sauce add extra heat and crunch. You can also add shredded lettuce, diced bell peppers, or a scoop of guacamole for more fresh elements.
- → Can I meal prep this for the week?
This bowls meal preps beautifully. Store components separately—roasted potatoes, meat mixture, cheese, and fresh toppings in their own containers. Assemble bowls when ready to eat and reheat potatoes in the oven to maintain their crispy texture.
