Ground Beef and Potato Taco Bowl
A hearty and budget-friendly Ground Beef and Potato Taco Bowl made in one skillet with taco-spiced beef, crispy potatoes, and fresh toppings. Ready in 30 minutes and perfect for meal prep.
Equipment
- Large skillet
- Cutting board
- Chef's knife
Ingredients
- 1 lb ground beef (80/20)
- 2 medium russet potatoes, diced small about 2 cups
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- salt and black pepper to taste
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- fresh cilantro, lime wedges, sliced jalapeños for topping
Instructions
- Cook the potatoes: Heat olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer. Season with salt, pepper, and half the spices. Cook 12 to 15 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside.
- Brown the beef: In the same skillet, add ground beef over medium heat. Break apart and cook 7 to 8 minutes until fully browned. Drain excess fat if needed.
- Season the beef: Stir in remaining spices and salsa. Simmer 2 to 3 minutes until flavors absorb.
- Combine: Add cooked potatoes back into the skillet. Stir everything together and taste for seasoning.
- Serve: Spoon into bowls and top with shredded cheese, sour cream, cilantro, jalapeños, and a squeeze of fresh lime.
Notes
- Cut potatoes evenly at about half an inch for consistent cooking.
- Keep toppings separate when storing for meal prep.
- Swap russet potatoes for sweet potatoes for a different flavor profile.
- Add black beans or corn to stretch into more servings.