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Ground Beef and Potato Taco Bowl

This Ground Beef and Potato Taco Bowl combines seasoned beef with crispy potatoes for a delicious, budget-friendly dinner that's quick and easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (80/20)
  • 2 medium russet potatoes, diced small (about 2 cups)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • Salt and black pepper (to taste)
  • 1/2 cup salsa
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • Fresh cilantro
  • Lime wedges
  • Sliced jalapeños (for topping)

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer. Season with salt, pepper, and half the spices. Cook for 12 to 15 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside.
  2. In the same skillet, add ground beef over medium heat. Break apart and cook for 7 to 8 minutes until fully browned. Drain any excess fat if needed.
  3. Stir in remaining spices and salsa. Simmer for 2 to 3 minutes until flavors absorb.
  4. Add cooked potatoes back into the skillet. Stir everything together and taste for seasoning.
  5. Spoon into bowls and top with shredded cheese, sour cream, cilantro, jalapeños, and a squeeze of fresh lime.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can freeze for about 3 months. Reheat in the microwave or skillet until warmed through. Timing is key; start with the potatoes. You can substitute ground beef with ground turkey or black beans. For extra crunch, consider parboiling your potatoes before frying them.