Name: Ground Beef & Potato Taco Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 2 medium russet or gold potatoes, diced; 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp taco seasoning (store-bought or homemade); Salt and pepper to taste; 2 cups cooked rice (white, brown, or cauliflower rice); Toppings: chopped lettuce, diced tomatoes, avocado slices, shredded cheese, sour cream, salsa, lime wedges, fresh cilantro

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Ground Beef & Potato Taco Bowls are a hearty, flavor-packed meal that combines seasoned beef, crispy potatoes, and all my favorite taco toppings in one delicious bowl. It’s a fun, filling way to enjoy taco night without the shells, and everything comes together with simple ingredients and bold spices. I love how customizable and satisfying this dish is—from weeknight dinners to meal prep lunches.

Why You’ll Love This Recipe

I love this taco bowl because it delivers big flavor with minimal fuss. The beef is juicy and savory, the potatoes are crispy and golden, and the toppings bring freshness and crunch. It’s easy to scale up or down, and I can mix and match toppings to keep things interesting. Plus, it’s naturally gluten-free and keeps me full and happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Russet or gold potatoes (diced)
Olive oil
Onion
Garlic
Taco seasoning (store-bought or homemade)
Salt and pepper
Cooked rice (white, brown, or cauliflower rice) – for the base
Toppings: chopped lettuce, tomatoes, avocado, shredded cheese, sour cream, salsa, lime wedges, cilantro

Directions

I start by heating olive oil in a large skillet over medium heat and add the diced potatoes. I cook them until golden and tender, about 10–12 minutes, stirring occasionally. Then I season them with salt and pepper and set them aside.
In the same skillet, I sauté chopped onion and garlic until soft.
I add the ground beef and cook until browned, breaking it up with a spoon. I drain any excess grease if needed.
I stir in taco seasoning and a splash of water, letting the beef simmer for a few minutes to absorb the flavors.
To assemble the bowls, I start with a scoop of rice, then add the seasoned beef and crispy potatoes.
I finish with my favorite toppings—lettuce, diced tomato, avocado, shredded cheese, a dollop of sour cream, and a squeeze of lime.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to cook, so dinner is ready in roughly 40 minutes.

Variations

Sometimes I use ground turkey or chicken instead of beef, or swap the potatoes for roasted sweet potatoes. For a lower-carb option, I skip the rice or use cauliflower rice. If I want extra crunch, I toss in some crushed tortilla chips or roasted corn. Black beans or pinto beans also make great add-ins.

Storage/reheating

I store the beef and potatoes separately from the toppings in the fridge for up to 4 days. I reheat the meat and potatoes in the microwave or a skillet until hot, then assemble fresh bowls. The rice can be stored and reheated along with the beef, or prepped fresh if I have time.

FAQs

Can I roast the potatoes instead of pan-frying?

Yes, I toss them with olive oil, salt, and pepper, then roast at 425°F (220°C) for about 25 minutes, flipping halfway through for extra crispiness.

Is this recipe gluten-free?

Yes, as long as the taco seasoning is gluten-free and no flour tortillas are used, it’s naturally gluten-free.

What kind of rice works best?

I usually go with white or brown rice, but I’ve used cilantro-lime rice or cauliflower rice for variety.

Can I meal prep this taco bowl?

Definitely. I prep the beef, potatoes, and rice ahead of time and store in containers. I add fresh toppings just before eating.

What toppings go well with this bowl?

I love using avocado, salsa, shredded lettuce, jalapeños, red onion, or pickled veggies. Anything I’d put in a taco works great here too.

Conclusion

Ground Beef & Potato Taco Bowls are one of my favorite easy meals—loaded with flavor, totally customizable, and perfect for feeding a family or prepping for the week. With savory beef, crispy potatoes, and all the toppings I love, every bite is satisfying and delicious. It’s taco night made simple and seriously tasty.

Ground Beef & Potato Taco Bowl

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Ground Beef & Potato Taco Bowls are a flavorful and filling twist on taco night, featuring seasoned beef, crispy potatoes, rice, and fresh toppings—all layered in a satisfying, customizable bowl.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Bowl Meal
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Ingredients

1 lb ground beef
2 medium russet or gold potatoes, diced
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning (store-bought or homemade)
Salt and pepper to taste
2 cups cooked rice (white, brown, or cauliflower rice)
Toppings: chopped lettuce, diced tomatoes, avocado slices, shredded cheese, sour cream, salsa, lime wedges, fresh cilantro

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Instructions

Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Transfer to a plate and set aside.
In the same skillet, heat remaining 1 tbsp olive oil. Add diced onion and garlic, and sauté for 2–3 minutes until softened.
Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes to blend flavors.
To assemble the bowls, start with a scoop of rice, followed by seasoned beef and crispy potatoes.
Top with your choice of toppings: lettuce, tomatoes, avocado, cheese, sour cream, salsa, lime juice, and cilantro.
Serve immediately and enjoy warm.