Taco Potato Bowls

These Taco Potato Bowls have crispy seasoned potatoes and taco-seasoned meat with black beans and veggies for a simple, quick, delicious, and nourishing meal. It’s great for both meal prep and busy weeknights!

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Taco bowls are always a hit for an easy dinner or meal prep in my house, but sometimes we want to change it up a little. These potato taco bowls are perfect when you want all the classic taco flavors, but with crispy potatoes instead of rice.

Reasons You’ll Love This Recipe:

• Healthy and Convenient – it’s full of nourishing, simple ingredients, but also is made with convenience top of mind, with flavor-packed additions like taco seasoning mix and pico de gallo.
• Flavorful – using a seasoning blend and already combined ingredients like pico de gallo is a great hack to keep it simple but really amp up the flavor.
• Full of Protein and Fiber – one serving has over 30 grams of protein and 9 grams of fiber.
• Family-Friendly – taco night is usually a family-wide hit, and this recipe offers a fun spin on the familiar!
• Meal Prep Worthy – these bowls reheat beautifully and are a new meal prep favorite for busy lunches and dinners!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Potatoes – finely dice Russet potatoes (or gold potatoes), as this allows them to cook and get crispier even faster.
• Ground Meat – I use 93/7 lean ground beef in the recipe, but I’ve made these before with ground turkey and ground chicken, too.
• Bell Pepper – diced and sauteed, then added to the beef mixture for added flavor, volume, and vegetable nutritients.
• Onion – also adds flavor, volume, and nutrients!
• Black Beans – these are a great addition to increase the fiber!
• Seasonings – I use taco seasoning (my favorite is Siete’s blend!) on both the potatoes and in the beef and vegetable mixture. You can use your favorite, or make your own, too.
• Cheese – my family loves the addition of cheese on these taco potato bowls, as it gets melty and delicious.
• Pico de Gallo – this is a simple way to add a little more vegetables and a lot more flavor, with only one easy addition.

How to Make Taco Potato Bowls

For complete instructions, please check out the recipe card at the bottom of this post.

Dice potatoes and toss with olive oil, taco seasoning and salt, then roast. While the potatoes are resourcing, brown ground beef.

Remove beef from the skillet, then sauté onions and peppers. Once tender, return the ground beef to the skillet, along with black beans, taco seasoning and water. Cooking, stirring occasionally, for 2-3 minutes. Once potatoes are done, assemble bowls with crispy potatoes, beef and vegetable mixture and add toppings like cheese and pico de gallo.

Tips and Variations

• ADD MORE POTATOES! Including this in all caps, because you absolutely can double the amount of potatoes if you want! I wrote the recipe with two potatoes because I loved how the nutrition info worked out, and both my husband and I found it to be a filling and satisfying meal prepped lunch. If you are hungrier, or if you’re making this for dinner for a larger family or more kids, I would suggest doubling the amount of potatoes.
• Swap the Protein – I often make this meal with whatever ground meat I have on hand, whether that’s ground beef, ground chicken, or ground turkey.
• Go Plant-Based – if you’re looking for a fully plant-based option, skip the meat and add extra beans and/ or some crispy taco-seasoned tofu.
• Add different toppings (see below!)
• Include More Vegetables – either instead of or in addition to the bell peppers and onion, you can also use other vegetables, like cauliflower rice, diced zucchini, or mushrooms.
• Air Fryer – you can roast the potatoes in an air fryer instead of oven. Season the potatoes as written in the recipe, then air fry at 400 for 15-25 minutes.

Taco Bowl Toppings

There are so many fun toppings you can add to taco bowls, adding fun and flavor and extra nutrition, too!

• Diced avocado or guacamole
• Shredded cheese
• Cilantro
• Green onion
• Lime wedges/ lime juice
• Pico de gallo
• Fresh chopped tomatoes
• Chopped lettuce
• Plain Greek yogurt or sour cream
• Various salsas

How to Meal Prep: Storing & Reheating

I like to store these taco potato bowls in individual servings in one container, like these glass containers that are great for meal prep. I tend to portion the crispy tacos on one side and the beef and vegetable mixture on the other. Top with shredded cheese and pico, then store, covered, in the fridge for up to 3-4 days.

To reheat, I find 90 seconds to 2 minutes is usually the sweet spot! Once reheated I stir everything together and enjoy!

Note that the potatoes do lose some of their crispiness this way. If you’re wanting to keep the potatoes crispy after reheating, store them separately and then reheat the potatoes in the oven or the air fryer.

Shop This Recipe

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• Glass Meal Prep Single Compartment Containers
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More Healthy Meals Recipes to Love

• Buffalo Chicken Chili
• High Protein Slow Cooker Lasagna Soup
• Teriyaki Salmon Bowls
• Sweet Potato Taco Bowls
• Philly Cheesesteak Bowls

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