Taco Potato Bowls

These Taco Potato Bowls have crispy seasoned potatoes and taco-seasoned meat and veggies for a simple, quick, delicious, and nourishing meal.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 407kcal

Author: Lindsey

Ingredients

2 potatoes* diced
2 teaspoons extra virgin olive oil
1 ounce taco seasoning divided
½ teaspoon kosher salt
1 pound lean ground beef 93/7
1 onion diced
1 bell pepper diced
1 cup black beans no salt added, rinsed, drained
⅓ cup water
½ cup pico de gallo
½ cup shredded fiesta blend cheese
optional garnish: cilantro

Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper and set aside.
Scrub potatoes well, then dice into small, half-inch pieces. (The smaller the dice, the faster they'll roast.) Add diced potatoes to the parchment-lined sheet pan, then add oil, 1 tablespoon of taco seasoning, and salt. Toss on the pan, then roast for 20-25 minutes until crisp and tender.
While the potatoes are roasting, brown the ground beef in a large skillet over medium-high heat until mostly browned, about 5-6 minutes. Remove from skillet, then add onion and bell pepper and sauté for 4-5 minutes.
Once the onions and peppers are slightly tender, return the ground beef to the pan and add black beans. Add the rest of the taco seasoning and 1/3 cup of water. Stir until everything is fully incorporated in the seasoning. Remove from heat and set aside.
Once the potatoes are done, plate the taco bowls with crispy potatoes and the beef and vegetable mixture. Top with shredded cheese and pico de gallo, serve and enjoy!

Notes

*Note that both my husband and I find those bowls completely satisfying and filling with 2 potatoes used for the whole recipe. If you are hungrier, or if you are stretching it for a bigger family, I recommend doubling the potatoes.

Nutrition