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Ground Beef and Potato Taco Bowl

A hearty, gluten-free twist on taco night featuring crispy roasted potatoes topped with seasoned ground beef, cheese, and fresh pico de gallo toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes washed and cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 pinch salt and pepper
Beef Filling
  • 1 lb ground beef lean
  • 1 packet taco seasoning or homemade blend
  • 0.25 cup water
Toppings
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream
  • 1 small red onion diced
  • 2 medium tomatoes diced
  • 0.25 cup fresh cilantro chopped

Equipment

  • Baking sheet
  • Large skillet
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss potato cubes with olive oil, garlic powder, paprika, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 30-40 minutes, tossing halfway through, until potatoes are tender inside and crispy on the outside.
  4. While potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain excess fat.
  5. Add taco seasoning and water to the beef. Simmer for 3 minutes until thickened.
  6. Divide roasted potatoes into bowls. Top with the seasoned beef.
  7. Sprinkle cheese over the hot mixture immediately to melt.
  8. Garnish with sour cream, diced red onions, tomatoes, and cilantro before serving.

Notes

For a lower carb option, replace potatoes with roasted cauliflower florets.