Loaded Potato Taco Bowls

why make this recipe

Loaded Potato Taco Bowl Meal Prep is a perfect dish for those busy days when you want something hearty and flavorsome without spending hours in the kitchen. It combines the comforting taste of roasted potatoes with seasoned ground beef and fresh toppings, making it a well-rounded meal. Plus, it is easy to prepare in advance, saving you time during your week. This recipe caters to everyone—whether you’re feeding your family or prepping lunch for yourself. It’s delicious, filling, and offers a variety of flavors that satisfy every craving.

how to make Loaded Potato Taco Bowl Meal Prep

Ingredients:

• 2 lbs lean ground beef
• 1 tsp Creole seasoning
• 1 tsp cumin
• ½ tsp ground coriander
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp crushed red pepper
• 2 tbsp taco seasoning
• Salt & pepper, to taste
• 10–12 medium Yukon gold potatoes, diced
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp oregano
• Twist: Add ½ tsp chipotle powder or smoked paprika for extra depth
• 2 large tomatoes, diced
• 2 jalapeños, finely diced
• 1 red onion, diced
• Juice of 1 lime
• Fresh cilantro, chopped
• Salt & pepper, to taste
• Twist: Add mango or pineapple for a sweet-heat kick
• 1 cup mayonnaise
• 4 tbsp sriracha (adjust to taste)
• ½ tbsp lemon or lime juice
• 2 tsp black pepper
• Twist: Add a splash of honey or a pinch of smoked salt

Directions:

1. Preheat your oven to 425°F (220°C).
2. Toss the diced potatoes in olive oil, salt, paprika, garlic powder, oregano, and chipotle powder (if using). Spread them out on a baking sheet and roast for 30–40 minutes, until they are golden and crispy.
3. While the potatoes are roasting, cook the ground beef in a skillet over medium heat. Add all the seasonings and cook until the meat is browned and fragrant. Set the beef aside.
4. In a bowl, combine the ingredients for the pico de gallo (tomatoes, jalapeños, red onion, cilantro, lime juice, salt, and pepper) and chill it until ready to use.
5. In a small bowl, mix together the sriracha mayo by combining the mayonnaise, sriracha, lemon or lime juice, and black pepper.
6. To assemble your bowls, add a base of the roasted potatoes, top with ground beef, spoon over the pico de gallo, and drizzle with sriracha mayo. Garnish with extra cilantro or cheese if desired.

how to serve Loaded Potato Taco Bowl Meal Prep

Serve your Loaded Potato Taco Bowl Meal Prep warm for the best flavor. You can enjoy it right away or pack it in meal prep containers for lunches or dinners throughout the week. It’s great for family meals or as a hearty individual serving.

how to store Loaded Potato Taco Bowl Meal Prep

To store your Loaded Potato Taco Bowl, allow it to cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing the components separately. The roasted potatoes can be frozen as well—just remember to reheat them in the oven for best results.

tips to make Loaded Potato Taco Bowl Meal Prep

• Make sure to dice the potatoes evenly for consistent cooking.
• Feel free to adjust the spice levels in the beef or the sriracha sauce to suit your taste.
• Adding fresh ingredients right before serving can enhance the flavors—like extra lime juice or fresh chopped cilantro.
• If you’re short on time, use pre-cooked ground beef or a store-bought taco seasoning mix.

variation

You can easily customize this recipe by adding your favorite vegetables such as bell peppers or corn. For a vegetarian option, replace the ground beef with sautéed tofu or black beans. Experiment with different sauces or toppings to give your dish a unique twist.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare all the components in advance. Store the roasted potatoes, cooked beef, and toppings separately until you’re ready to assemble and serve.

2. How do I reheat the Loaded Potato Taco Bowl?
You can reheat your bowl in the microwave or in the oven. If using the oven, heat it at 350°F (175°C) for about 10-15 minutes until warmed through.

3. Can I add cheese to this recipe?
Absolutely! Shredded cheese, like cheddar or Monterey Jack, can be sprinkled on top for added flavor when you assemble your bowls.

Loaded Potato Taco Bowl Meal Prep

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: miamcook
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A hearty and flavorsome meal prep bowl combining roasted potatoes, seasoned ground beef, and fresh toppings—perfect for busy days.

---

Ingredients

Scale 1x2x3x

• 2 lbs lean ground beef
• 1 tsp Creole seasoning
• 1 tsp cumin
• ½ tsp ground coriander
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp crushed red pepper
• 2 tbsp taco seasoning
• Salt & pepper, to taste
• 10–12 medium Yukon gold potatoes, diced
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp oregano
• ½ tsp chipotle powder or smoked paprika (optional)
• 2 large tomatoes, diced
• 2 jalapeños, finely diced
• 1 red onion, diced
• Juice of 1 lime
• Fresh cilantro, chopped
• Salt & pepper, to taste
• Mango or pineapple (optional)
• 1 cup mayonnaise
• 4 tbsp sriracha (adjust to taste)
• ½ tbsp lemon or lime juice
• 2 tsp black pepper
• Splash of honey or pinch of smoked salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the diced potatoes in olive oil, salt, paprika, garlic powder, oregano, and chipotle powder (if using). Spread them out on a baking sheet and roast for 30-40 minutes, until they are golden and crispy.
3. While the potatoes are roasting, cook the ground beef in a skillet over medium heat. Add all the seasonings and cook until the meat is browned and fragrant. Set the beef aside.
4. In a bowl, combine the ingredients for pico de gallo (tomatoes, jalapeños, red onion, cilantro, lime juice, salt, and pepper) and chill until ready to use.
5. In a small bowl, mix together the sriracha mayo by combining the mayonnaise, sriracha, lemon or lime juice, and black pepper.
6. To assemble the bowls, add a base of roasted potatoes, top with ground beef, spoon over pico de gallo, and drizzle with sriracha mayo. Garnish with extra cilantro or cheese if desired.

Notes

Adjust spice levels to taste; store components separately for meal prep.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg