Save to Pinterest The kitchen smelled incredible the first time I made these taco bowls. I was trying to use up some potatoes and ground beef, but that spontaneous combo of roasted spuds seasoned like tacos turned into something my roommates kept requesting. There is something magical about crispy potatoes meeting warm, spiced meat and fresh toppings.
My sister came over unexpectedly last month and I threw these bowls together. She texted me later that night asking for the recipe, which is basically my highest compliment. Now she makes them every Tuesday for her family.
Ingredients
- 4 medium russet potatoes: These hold their shape during roasting and develop the best crispy edges. Peel and dice them into 3/4 inch pieces for even cooking.
- 2 tablespoons olive oil: Helps the potato seasoning stick and promotes that golden browning we all want.
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic on the potatoes and wont burn at high heat.
- 1 teaspoon onion powder: Adds savory depth without the texture of diced onion on the roasted potatoes.
- 1 teaspoon smoked paprika: This is the secret ingredient that gives the potatoes that irresistible smoky undertone.
- Salt and black pepper: Season generously because potatoes need salt to shine.
- 1 pound ground beef or turkey: The 93/7 lean ratio gives you flavor without excessive grease. Turkey keeps it lighter.
- 1 teaspoon chili powder: Mild warmth that builds flavor without overpowering the other ingredients.
- 1 teaspoon cumin: Earthy and essential for that authentic taco flavor profile.
- 1 small red onion: Adds a subtle sweetness and crunch that balances the spiced meat.
- 15 ounces black beans: Rinse them well to remove the canning liquid. They add protein and make each bowl more filling.
- 1 cup corn kernels: Fresh is best but frozen or canned work perfectly. Sweet pops against the savory spices.
- 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully over the warm mixture.
- 1 cup cherry tomatoes: Halved, they bring juicy freshness and bright color to every bite.
- 1 medium avocado: Creamy, rich contrast to the crispy potatoes and spiced meat.
- 1/4 cup fresh cilantro: Loosely packed and chopped adds brightness and makes everything taste fresh.
- Lime wedges: A squeeze of lime acid cuts through the richness and wakes up all the flavors.
- Sour cream: Cool and tangy, the perfect finishing touch.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper or foil. This temperature is high enough to crisp the potatoes without burning the seasonings.
- Season the potatoes:
- Spread diced potatoes in a single layer on your prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss with your hands until every piece is evenly coated.
- Roast until golden:
- Cook for 30 to 35 minutes, flipping halfway through. You want them deeply golden with crispy edges but still tender inside.
- Brown the meat:
- While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7 to 8 minutes, breaking it up with a wooden spoon until browned and cooked through.
- Add the aromatics:
- Drain any excess fat if needed, then stir in chili powder, cumin, and chopped red onion. Cook for 5 minutes until the onion softens and the spices become fragrant.
- Finish the filling:
- Stir in black beans and corn, cooking for 3 to 4 minutes until heated through. Taste and adjust seasoning if something needs more salt or spice.
- Build your bowls:
- Divide crispy potatoes among 4 bowls, about 1 cup each. Top each with 3/4 cup of the meat mixture while everything is still warm.
- Melt the cheese:
- Sprinkle 3 to 4 tablespoons shredded cheddar over each bowl. Let it sit for 30 seconds so the residual heat melts it into all the nooks and crannies.
- Add the fresh toppings:
- Finish with cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges for squeezing and a dollop of sour cream on top.
Save to Pinterest This recipe became my go-to for busy weeknights when I want something satisfying but do not have hours to cook. The combination of textures and flavors feels like restaurant food but comes together in my own kitchen.
Making It Your Own
Sweet potatoes work beautifully here and add natural sweetness. For a vegetarian version, double the beans or add crumbled tempeh instead of ground meat. The spice blend stays the same either way.
Perfect Roasted Potatoes
The key is preheating your baking sheet in the oven before adding the potatoes. That initial sizzle creates the best crust. Also, do not flip them too often, once halfway through gives you the crispiest results.
Serving Suggestions
Set up a toppings bar and let everyone build their own bowl. It is perfect for casual dinners or feeding a crowd with different preferences. The interactive element makes it feel festive without extra work.
- Warm your bowls in the oven for 5 minutes before serving.
- Squeeze lime over the entire bowl, not just the meat.
- Add extra cheese if you want it extra gooey.
Save to Pinterest Hope these taco bowls become a weeknight staple in your kitchen too. They are the kind of meal that makes everyone happy around the table.
Questions & Answers About This Recipe
- → Can I make the roasted potatoes ahead of time?
Yes, roast the potatoes up to 4 days in advance and store in an airtight container in the refrigerator. Reheat at 400°F for 6–8 minutes to restore crispiness before assembling your bowls.
- → What's the best way to reheat leftovers?
Reheat potatoes in the oven at 400°F for 6–8 minutes to maintain their crispy texture. Warm the meat mixture in the microwave for 90 seconds to 2 minutes. Add cheese and fresh toppings after reheating.
- → Can I substitute sweet potatoes?
Absolutely. Sweet potatoes work beautifully in this dish and add a slightly sweet contrast to the savory seasonings. Roast them using the same method—just check for doneness after 25 minutes as they may cook faster.
- → How do I make this vegetarian?
Replace the ground meat with extra black beans, plant-based crumbles, or roasted cauliflower. Season the substitute with the same chili powder and cumin for that taco flavor profile.
- → What other toppings work well?
Sliced jalapeños or pickled red onions add heat and tang. Pickled jalapeños, diced red bell pepper, or crushed tortilla chips bring extra crunch. Drizzle with taco sauce or salsa for added moisture.
- → Can I freeze the components?
The meat mixture freezes well for up to 3 months in an airtight container. However, roasted potatoes don't freeze well—they'll lose their crispy texture. Best to roast fresh when ready to serve.