Name: Loaded Potato Taco Bowls Recipe
Prep time: 15 min
Cook time: PT-491714H42M50S
Total time: PT-491714H42M50S
Cuisine: Mexican-inspired
Ingredients: 2 lbs Yukon gold potatoes, diced; 1 tbsp olive oil; 1 tsp salt; 1 tsp oregano; 1 tsp garlic powder; 1.5 tsp smoked paprika; 1 lb lean ground beef; ½ tsp Creole seasoning; ½ tsp cumin; ¼ tsp ground coriander; ¼ tsp onion powder; ¼ tsp garlic powder; ¼ tsp crushed red pepper; 1 tbsp taco seasoning (or to taste); Salt and pepper, to taste; 1 large tomato, diced; 1 jalapeño, diced; ½ red onion, diced; ½ lime, juiced; 1 tbsp chopped cilantro; Salt and pepper, to taste; ½ cup mayonnaise; 2 tbsp sriracha (adjust to taste); ¼ tbsp lemon juice; 1 tsp black pepper; Shredded cheese; Guacamole; Sour cream; Chopped lettuce or greens

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Introduction

Meal prepping just got a delicious upgrade with these Loaded Potato Taco Bowls. Packed with crispy roasted potatoes, seasoned ground beef, fresh pico de gallo, and a spicy sriracha mayo, this dish offers all the bold flavors of your favorite tacos in a convenient bowl. Perfect for easy lunches or hassle-free dinners.

The image shows a clear plastic container filled with several layers of food. The bottom layer consists of roasted potato wedges, golden brown with a slightly crispy texture. On top of the potatoes is a generous layer of cooked ground beef, dark brown and crumbly. Above the meat, there is a thick dollop of white sour cream, slightly melted and mixed with light orange sauce. The dish is crowned with a fresh, colorful salsa made up of bright red diced tomatoes, finely chopped red onions, and green herbs scattered evenly. In the background, two more similar containers with other dishes rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Potatoes:

5–6 medium-large Yukon Gold potatoes, diced
1 tbsp olive oil
1 tsp salt
1 tsp oregano
1 tsp garlic powder
1.5 tsp smoked paprika

For the Taco Meat:

1 lb lean ground beef
½ tsp Creole seasoning
½ tsp cumin
¼ tsp ground coriander
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp crushed red pepper
1 tbsp taco seasoning (or to taste)
Salt and pepper, to taste

For the Pico de Gallo:

1 large tomato, diced
1 jalapeño, diced
½ red onion, diced
½ lime, juiced
1 tbsp chopped cilantro
Salt and pepper, to taste

For the Sriracha Mayo:

½ cup mayonnaise
2 tbsp sriracha (adjust to taste)
¼ tbsp lemon juice
1 tsp black pepper

Optional Toppings: shredded cheese, guacamole, sour cream, chopped lettuce or greens

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, oregano, garlic powder, and smoked paprika. Spread them evenly on a baking sheet and roast for 30–35 minutes until golden and crispy. Alternatively, air fry at 400°F for 20–25 minutes.
Step 2: While the potatoes roast, prepare the pico de gallo. Combine diced tomato, jalapeño, red onion, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside to let the flavors meld.
Step 3: Heat a skillet over medium-high heat. Add ground beef along with Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until meat is browned and fully cooked.
Step 4: For the sriracha mayo, whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. Transfer to a piping bag or a zip-top bag for easy drizzling.
Step 5: Assemble your bowls by dividing the roasted potatoes among four containers or plates. Add the taco meat alongside the potatoes, top with pico de gallo, and drizzle generously with sriracha mayo. Add any optional toppings like shredded cheese, guacamole, sour cream, or fresh greens if desired.

Tips & Variations

Soak diced potatoes in cold water for 30 minutes before cooking to remove excess starch for extra crispiness.
Swap ground beef with ground turkey, chicken, or a plant-based alternative to suit your dietary preferences.
Keep pico de gallo and sriracha mayo separate from the hot ingredients to preserve texture when storing.
Add extra flavor by tossing in diced red onion with the meat while cooking.
Mix in sweet elements like corn or diced mango to brighten up the bowls.

Storage

Store the roasted potatoes, cooked meat, pico de gallo, and sriracha mayo in separate airtight containers in the refrigerator for up to 4 days. When ready to eat, reheat the potatoes and meat gently together, then add cold pico de gallo and drizzle with the sriracha mayo for the best texture and flavor.

How to Serve

A clear plastic container holds several layers of food starting with a base of golden brown roasted potato wedges on the bottom, topped by a thick layer of dark brown ground beef. On top of the beef is a bright, chunky salsa made of finely chopped red tomatoes, purple onions, and green cilantro, mixed with a dollop of white sour cream. There is a slight drizzle of orange sauce over the sour cream. In the background, two other similar containers are slightly out of focus 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 use other types of potatoes for this recipe?

Yes, you can use Yukon Gold, red potatoes, or even russets. Yukon Golds are preferred for their creamy texture and crispiness when roasted, but any firm potato will work well.

How spicy is the sriracha mayo, and can I adjust it?

The sriracha mayo has a mild to medium heat level, but you can easily adjust the amount of sriracha to suit your taste. Use less for a milder sauce or more if you like it spicy.