Easy Potato Taco Bowls

These potato taco bowls are loaded with roasted potatoes, taco meat, fresh veggies, cotija cheese, pickled onions and lots of sauce! Packed with protein and whole foods to keep you full.

It’s 8pm as I’m typing this up but I’m drooling all over again. These are BOMB. There are a few steps, but it’s super simple and definitely worth the extra effort to dress it up nice.

What You’ll Need

Equipment

• Sheet pan: Like this one.
• Frying pan
• Mason jar: Optional. I use a 32 oz wide mouth mason jar for the pickled onions.

Ingredients

• Russet potatoes
• Olive oil
• Taco seasoning: I always use homemade taco seasoning.
• Salt
• Lean ground beef: I use 93/7.
• Tomato paste
• Roma tomatoes
• Lettuce
• Cotija cheese
• Pickled onions: I have a separate recipe for the pickled onions here.
• Non fat plain greek yogurt
• Salsa

How To Make It

1. Make the pickled onions: Optional, but highly recommended! I almost always have a batch already made in my fridge but if you don’t, I’d make them first. As mentioned above, there’s a separate post for these here. Ideally, they’d be best made the day before so they can chill in the fridge, but they’ll be pickled enough if you make them the day of.
2. Get the potatoes roasting: Preheat the oven to 425 F and line a half sheet pan with parchment paper. Scrub the potatoes clean, dry, then cut into about 1/4″ cubes. Toss with some olive oil and taco seasoning, spread evenly onto the baking sheet and sprinkle with a big pinch of salt. Bake for 30 minutes, flipping halfway.
3. Cook the taco meat: While the potatoes are baking, get started on the taco meat. Heat a frying pan on medium high and add the ground beef. Cook, breaking apart into small pieces (I use a meat chopper like this one), until fully browned. Add taco seasoning, tomato paste, and splash of water if needed to help evenly distribute seasoning. Stir together well and set aside.
4. Prep toppings: Chop the tomato and lettuce and make the sauce by combining greek yogurt, salsa, and taco seasoning. NOTE: If you’re using a squeeze bottle (as seen in video below), you’ll need to blend the sauce to get rid of salsa chunks that will clog the opening.
5. Assemble: Once the potatoes are done, assemble bowls by layering potatoes, meat, tomato, lettuce, cheese, pickled onions, and sauce. Enjoy!

Tips

• Taco seasoning: I recommend my homemade taco seasoning – it’s so easy and you probably have all the spices already on hand. However, you can sub store-bought taco seasoning if desired.
• Toppings: Get creative with whatever toppings you love! Avocado, lime and cilantro are also amazing on these. If you like spice, a little hot sauce or finely diced jalapeño would be great too.

To Store

Store leftovers in airtight containers in the fridge (I store everything separately). Reheat potatoes in the oven at 400 F until warmed through. Reheat meat on a hot frying pan with a splash of water to bring it back to life. You can also reheat both in the microwave in 30 second increments until warmed through.

You’ll Also Love

• Loaded taco fries
• Quick and easy high protein walking tacos
• One pan lower carb taco rice
• 30 minute turkey enchilada skillet

As always, be sure to leave a rating and review down below if you try these potato taco bowls! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re cooking up! Enjoy. ♡

Potato Taco Bowls

5 from 3 votes

These potato taco bowls are loaded with roasted potatoes, taco meat, fresh veggies, cotija cheese, pickled onions and lots of sauce! Packed with protein and whole foods to keep you full.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 461kcal

Ingredients

• 2 lbs russet potatoes (32 oz)
• 1 tbsp olive oil (15 ml)
• 2 tbsp taco seasoning divided
• big pinch salt
• 1 lb lean ground beef (93/7)
• 1 tbsp tomato paste
• 2 small roma tomato (106 g) chopped
• 1 cup iceberg lettuce (72 g) shredded
• 1/4 cup cotija cheese (28 g)
• pickled onions for topping

Southwest sauce

• 2/3 cup non fat plain greek yogurt (150 g) or sour cream
• 1/4 cup red salsa (60 g)
• 1/2 tbsp taco seasoning

Instructions

• Optional: If you don't have some already, start by making a quick batch of pickled onions (recipe linked above or below in the notes).
• Preheat oven to 425 F and line a half baking sheet with parchment. Scrub potatoes clean and pat dry. Chop into 1/4" cubes, add to a large mixing bowl, and toss with olive oil and 1 tbsp taco seasoning.
• Spread potatoes evenly onto the baking sheet and sprinkle with a big pinch of salt. Bake for 30 minutes, flipping halfway.
• While potatoes are baking, add ground beef to a hot frying pan and cook, breaking apart into small pieces until fully browned. Add taco seasoning and tomato paste, stirring to combine. Remove from heat.
• Make the sauce by combining greek yogurt, salsa and taco seasoning.
• Assemble the bowls by layering potatoes, taco meat, tomato, lettuce, cotija cheese, pickled onions, and lots of sauce. Enjoy!

Notes

• Pickled onions: So easy and adds so much flavor to these bowls!
• Customize with any toppings you love – avocado, lime, cilantro or jalapeño are also delicious.
• Nutrition is accurate for 1/4 of the whole recipe. Each bowl gets 1/4 potatoes, 1/4 meat, 1/2 roma tomato, 1/4 cup lettuce, 1 tbsp cotija cheese, small handful pickled onions and about 50g sauce.

Nutrition

Serving: 0.25recipe | Calories: 461kcal | Carbohydrates: 50.3g | Protein: 34.4g | Fat: 14.2g | Fiber: 5.5g

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