Name: Loaded Potato Taco Bowl Meal Prep Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 2 lbs lean ground beef; 1 tsp Creole seasoning; 1 tsp cumin; ½ tsp ground coriander; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp crushed red pepper; 2 tbsp taco seasoning; Salt & pepper, to taste; 10–12 medium Yukon gold potatoes, diced; 2 tbsp olive oil; 2 tsp salt; 2 tsp garlic powder; 2 tsp paprika; 2 tsp oregano; ½ tsp chipotle powder or smoked paprika (optional, for extra depth); 2 large tomatoes, diced; 2 jalapeños, finely diced; 1 red onion, diced; Juice of 1 lime; Fresh cilantro, chopped; Salt & pepper, to taste; ½ cup mango or pineapple (optional, for sweet-heat kick); 1 cup mayonnaise; 4 tbsp sriracha (adjust to taste); ½ tbsp lemon or lime juice; 2 tsp black pepper; A splash of honey or a pinch of smoked salt (optional)

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Introduction

The Loaded Potato Taco Bowl is a hearty, flavorful meal that combines crispy roasted potatoes, seasoned ground beef, fresh pico de gallo, and a spicy sriracha mayo. Perfect for meal prep, this bowl offers a satisfying balance of textures and bold flavors to enjoy all week long.

The image shows a bowl filled with layers of food starting at the bottom with golden-brown roasted potato cubes on one side and seasoned ground beef on the other side. In the middle, there is a layer of melted yellow cheddar cheese partly covered by thick, creamy orange sauce with a smooth texture. On top of these, there is fresh green lettuce, bright red diced tomatoes, purple diced onions, and chopped green cilantro, scattered evenly. The bowl is black and placed on a white marbled surface, with a lime wedge and a small container of sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Taco Meat:

2 lbs lean ground beef
1 tsp Creole seasoning
1 tsp cumin
½ tsp ground coriander
½ tsp onion powder
½ tsp garlic powder
½ tsp crushed red pepper
2 tbsp taco seasoning
Salt & pepper, to taste

For the Potatoes:

10–12 medium Yukon gold potatoes, diced
2 tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp paprika
2 tsp oregano
Optional: ½ tsp chipotle powder or smoked paprika for extra depth

Pico de Gallo (Salsa Fresca):

2 large tomatoes, diced
2 jalapeños, finely diced
1 red onion, diced
Juice of 1 lime
Fresh cilantro, chopped
Salt & pepper, to taste
Optional: Add mango or pineapple for a sweet-heat kick

Sriracha Mayo:

1 cup mayonnaise
4 tbsp sriracha (adjust to taste)
½ tbsp lemon or lime juice
2 tsp black pepper
Optional: Add a splash of honey or a pinch of smoked salt

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the diced potatoes in olive oil, salt, paprika, garlic powder, oregano, and chipotle powder if using. Spread them evenly on a baking sheet and roast for 30–40 minutes until golden and crispy.
Step 2: While the potatoes roast, heat a skillet over medium heat. Add the ground beef and cook, stirring occasionally until browned. Mix in Creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Continue cooking until fragrant and fully cooked. Set aside.
Step 3: In a bowl, combine the diced tomatoes, jalapeños, red onion, lime juice, chopped cilantro, salt, and pepper. Stir well and refrigerate until ready to serve.
Step 4: Prepare the sriracha mayo by whisking together mayonnaise, sriracha, lemon or lime juice, black pepper, and honey or smoked salt if desired.
Step 5: To assemble the bowls, start with a base of the roasted potatoes. Top with the seasoned ground beef, spoon over the pico de gallo, and drizzle generously with sriracha mayo. Garnish with extra cilantro or cheese if you like.

Tips & Variations

For extra fiber and a nutritional boost, add black beans or swap Yukon gold potatoes with sweet potatoes.
Adjust the heat by reducing or increasing jalapeños and sriracha quantity to suit your preference.
Make it vegetarian by substituting the ground beef with seasoned lentils or plant-based crumbles.
Use smoked paprika instead of chipotle powder for a different smoky flavor profile.
Bulk up your pico de gallo with diced mango or pineapple for a refreshing sweet-heat contrast.

Storage

Store the loaded potato taco bowls in airtight containers in the refrigerator for up to 4 days. Keep the sriracha mayo separate to maintain its texture. Reheat the potatoes and beef gently in the microwave or in a skillet before assembling bowls again. Add fresh pico de gallo after reheating to keep its brightness.

How to Serve

A close-up of a hearty taco bowl in a black container showing five main layers: the base layer contains golden-brown, crisp-edged roasted potato cubes on the right side; next to it on the bottom left, there is a layer of finely ground, dark brown seasoned beef. Above these, there is a layer of shredded yellow cheese slightly melted, topped with a creamy orange sauce drizzled generously across the center. Fresh chopped vegetables, including red diced tomatoes, purple onion cubes, and green cilantro leaves, cover the middle and left side, with finely shredded light green lettuce peeking out on the far left. In the background, another similar taco bowl and a lime wedge rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the loaded potato taco bowls?

While the beef and potatoes freeze well, the fresh pico de gallo and sriracha mayo do not freeze efficiently. It’s best to freeze the cooked meat and potatoes separately and prepare fresh toppings when ready to serve.

What can I use instead of Yukon gold potatoes?

You can use red potatoes or sweet potatoes for a different flavor and texture. Sweet potatoes add a natural sweetness and additional nutrients, complementing the spices well.