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Loaded Potato Taco Bowls Recipe

Loaded Potato Taco Bowls Recipe
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★★★★★

4.7 from 11 reviews

Loaded Potato Taco Bowls combine crispy seasoned potatoes, flavorful ground beef taco meat, fresh pico de gallo, and a spicy sriracha mayo drizzle to create a delicious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Taco Meat

  • 1 lb Lean Ground Beef
  • 1/2 tsp Creole Seasoning
  • 1/2 tsp Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Crushed Red Pepper
  • 1 tbsp Taco Seasoning, or to taste
  • Salt + Pepper, to taste

Potatoes

  • 5–6 Medium-Large sized Potatoes (Yukon Gold recommended)
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1.5 tsp Paprika

Pico de Gallo (Salsa Fresca)

  • 1 Large Tomato, diced
  • 1 Jalapeño, diced
  • 1/2 Red Onion, diced
  • 1/2 Lime, squeezed
  • Cilantro, chopped (about 1 tbsp)
  • Salt + Pepper, to taste

Sriracha Mayo

  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha, or to taste
  • 1/4 tbsp Lemon Juice
  • 1 tsp Ground Black Pepper

Instructions

  1. Prepare Potatoes: Preheat the oven to 400°F (200°C). Wash and chop potatoes into 1/2 inch cubes. Toss them with olive oil, salt, oregano, garlic powder, and paprika until evenly coated. Spread on a baking sheet and bake for 30-35 minutes until golden and crispy on the edges. Alternatively, air fry at 400°F for 20-25 minutes.
  2. Make Pico de Gallo: While potatoes cook, dice the tomato, jalapeño, and half of the red onion. Chop the cilantro and combine all ingredients in a bowl. Squeeze lime juice over and season with salt and pepper. Stir to combine.
  3. Cook Taco Meat: In a medium skillet, season the ground beef with creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook over medium-high heat for 8-10 minutes until browned. Optionally, add diced red onion for extra flavor.
  4. Prepare Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, lemon juice, and ground black pepper until well combined. Transfer to a piping bag or zip-top bag for drizzling.
  5. Assemble Bowls: Divide roasted potatoes into 4 containers. Add taco meat alongside the potatoes, then top with fresh pico de gallo. Drizzle each bowl with sriracha mayo. Refrigerate until ready to serve.

Notes

  • You can substitute Yukon Gold potatoes with russet potatoes or your preferred variety.
  • Adjust sriracha and spices to your desired level of heat.
  • To keep potatoes crispy, store sauce separately and add just before serving.
  • Leftover sriracha mayo can be refrigerated for up to 3 days.
  • For a vegetarian version, substitute beef with seasoned black beans or plant-based meat.

Nutrition

Keywords: potato taco bowls, loaded potato bowls, ground beef taco, pico de gallo, sriracha mayo, easy dinner, Mexican-inspired recipe

Find it online: https://chefmilacook.com/loaded-potato-taco-bowls-recipe/