Name: Loaded Potato Taco Bowls: The Ultimate Meal Prep Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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; 5-6 Medium-Large sized Potatoes *I used Yukon Gold Potatoes, but use whatever kind you prefer.; 1 tbsp Olive Oil; 1 tsp Salt; 1 tsp Oregano; 1 tsp Garlic Powder; 1.5 tsp Paprika; 1 Large Tomato, diced; 1 Jalapeño, diced; 1/2 Red Onion, diced; 1/2 Lime, squeezed; Cilantro, chopped; Salt + Pepper, to taste; 1/2 cup Mayonnaise; 2 tbsp Sriracha, *or to taste; 1/4 tbsp Lemon Juice; 1 tsp Ground Black Pepper

Jump to Recipe

If you love hearty meal prep that doesn’t compromise on flavor or fun, Loaded Potato Taco Bowls: The Ultimate Meal Prep will absolutely earn a permanent spot in your lunch rotation. Think golden roasted potatoes, crave-worthy taco-spiced beef, a zippy pico de gallo, and that irresistible creamy sriracha drizzle—all in one bowl that’s as satisfying as it is easy to assemble. Every layer hits you with something different, making it the true highlight of my weekly meal prep game. Whether you’re planning ahead for work lunches or need a crowd-pleasing dinner idea, you’ll find yourself coming back to this recipe again and again.

Loaded Potato Taco Bowls: The Ultimate Meal Prep Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated or fussy about what goes into these bowls, and yet each ingredient brings something special—crunch, tang, savory depth, or a hit of fresh herbs. Here’s what you need to build out your perfect Loaded Potato Taco Bowls: The Ultimate Meal Prep.

Lean Ground Beef: Choose 90/10 or 85/15 for the ideal balance of flavor and less grease in your taco meat.
Creole Seasoning: A seriously underrated way to add boldness and dimension to ground beef.
Cumin: The classic taco flavor—smoky, earthy, and absolutely necessary here.
Ground Coriander: Subtle citrusy undertones that bounce perfectly off the other spices.
Onion Powder: A quick and easy way to deepen the meatiness without chopping extra onions.
Garlic Powder: For mellow, aromatic background flavor that ties everything together.
Crushed Red Pepper: Adjust this to customize the heat level to your liking.
Taco Seasoning: Use your favorite blend or make your own—this rounds out the taco meat.
Salt + Pepper: At the heart of good seasoning, always to taste.
Yukon Gold Potatoes: I love their buttery texture, but honestly any potato you like will work for roasting.
Olive Oil: Helps the potatoes crisp up while carrying the spices into every bite.
Oregano: This adds a garden-fresh, Mediterranean note to the potato seasoning.
Paprika: Smoky and a little sweet, it’s what makes those potatoes really irresistible (go for smoked if you have it!).
Tomato: The star of the pico de gallo—choose ripe and juicy for best results.
Jalapeño: Brings the perfect amount of heat and crunch to the salsa.
Red Onion: Zesty, sharp, and a little sweet, both in the salsa and (optionally) mixed into the beef.
Lime: Brightness and acidity absolutely make the salsa pop.
Cilantro: Chopped fresh, it brings that classic Mexico-in-a-bowl flavor.
Mayonnaise: The creamy base for your sriracha sauce—rich and tangy.
Sriracha: For heat, for flavor, and for that gorgeous orange drizzle that makes every bite special.
Lemon Juice: Just a little bit perks up the sriracha mayo and keeps things lively.
Ground Black Pepper: Adds a final kick to the sauce and rounds out the whole bowl.

How to Make Loaded Potato Taco Bowls: The Ultimate Meal Prep

Step 1: Roast the Potatoes

Start by heating your oven to 400°F and giving your potatoes a thorough wash and chop—about 1/2 inch cubes is perfect, so every piece gets nicely golden. Toss them with olive oil and your seasonings (salt, oregano, garlic powder, smoked paprika). The oil helps everything cling, and the spices will perfume your kitchen as they roast for 30-35 minutes. Check them around the 20-minute mark to shake the pan or flip gently for even browning. Want to save time? Air fryers are magic and will get these done in just 20-25 minutes, still crisp and glorious.

Step 2: Make the Pico de Gallo

While your potatoes are roasting to crispy perfection, get started on the pico de gallo. Dice up your tomato, jalapeño, and half of your red onion and pile them into a bowl. Chop the cilantro—how much is totally up to you, but I never skimp! Squeeze half a lime over the top, sprinkle with salt and pepper, and mix. This brings so much fresh brightness and color to Loaded Potato Taco Bowls: The Ultimate Meal Prep; you’ll want to eat it by the spoonful.

Step 3: Cook the Taco Meat

In a skillet over medium-high, toss your ground beef with all the good stuff: creole seasoning, cumin, coriander, onion and garlic powder, a punch of taco seasoning, plus salt and pepper. Brown until crumbly and deeply savory—about 8-10 minutes. If you love everything extra, chop the rest of your red onion and stir it in as the beef finishes for a chunky, flavorful twist. Taste and adjust seasonings if you like it even spicier.

Step 4: Whip Up the Sriracha Mayo

This is where magic happens! Combine mayonnaise, sriracha (as much as your tastebuds can handle), lemon juice, and ground black pepper. Stir until smooth and creamy, then transfer to a ziplock or piping bag. Snip off the tip so you can drizzle with style. This sauce keeps in the fridge and is honestly a game-changer for Loaded Potato Taco Bowls: The Ultimate Meal Prep, but don’t be surprised if you start sneaking it onto everything else.

Step 5: Assemble Your Bowls

When everything’s cooked and ready, grab your containers. Add a layer of roasted potatoes on one side, spoon up a generous helping of spicy taco meat on the other, and top with a vibrant scoop of pico de gallo. Finish with a flourish (or a zigzag!) of sriracha mayo. Stack your bowls in the fridge and pat yourself on the back for prepping lunches that future-you will actually look forward to all week.

How to Serve Loaded Potato Taco Bowls: The Ultimate Meal Prep

Garnishes

A few smart garnishes turn a delicious bowl into a total work of edible art. I love extra fresh cilantro, a sprinkle of crumbled cotija or shredded cheddar cheese, extra sliced jalapeños for those who like it hot, or wedges of lime for squeezing over just before eating. Each adds another layer of flavor and makes your Loaded Potato Taco Bowls: The Ultimate Meal Prep feel like a restaurant experience.

Side Dishes

These bowls are hearty enough to be a meal on their own, but if you want to round things out, side dishes like charred corn, a fresh green salad with avocado, or even a bowl of tortilla chips for scooping up all the goodness are fantastic choices. For a lighter meal, pair with a cup of tortilla soup or a tangy cabbage slaw.

Creative Ways to Present

Let the colors and textures shine! Serve the bowls in wide, shallow bowls for dramatic effect, or layer in clear meal prep containers to show off those gorgeous stripes of potato, beef, salsa, and sauce. For parties or family dinners, set out all the toppings and let everyone build their own personalized Loaded Potato Taco Bowls: The Ultimate Meal Prep. Kids will especially love the DIY aspect, and adults will appreciate customizing heat or adding extra cilantro.

Make Ahead and Storage

Storing Leftovers

Store assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the sriracha mayo drizzled on just before serving if possible to avoid softening the potatoes. The veggies stay fresh, and the flavor of the taco meat only gets better after resting!

Freezing

While potatoes and salsa are best enjoyed fresh, the cooked taco meat freezes beautifully for up to 2 months. Simply batch-cook the beef ahead and let it cool, then portion into freezer bags. Defrost overnight in the fridge whenever you want a head start on building your next Loaded Potato Taco Bowls: The Ultimate Meal Prep.

Reheating

For best results, reheat the potatoes and meat separately in the microwave or a skillet. The potatoes may lose some crispiness in the microwave but their flavor holds up perfectly! Top with fresh pico de gallo and your refrigerated sriracha mayo right before serving to bring everything back to fresh-from-the-oven status.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes bring a whole new layer of flavor and a hint of sweetness that pairs beautifully with the spicy taco meat and tangy salsa. They roast up just as easily and make for a fun, colorful twist on your Loaded Potato Taco Bowls: The Ultimate Meal Prep.

What’s the best type of ground beef for this recipe?

I recommend using lean ground beef—85/15 or 90/10—so you get all the richness and juiciness without too much grease in your bowls. You can swap for ground turkey or chicken if you want a lighter alternative (and they both work really well with these seasonings!).

Can I make this vegetarian?

Definitely! Swap the ground beef for your favorite plant-based crumble, cooked lentils, or even black beans sautéed with the same taco spices. The rest of Loaded Potato Taco Bowls: The Ultimate Meal Prep is already vegetarian-friendly, so it’s super easy to adapt.

How spicy is the sriracha mayo?

You control the heat! Start with less sriracha and taste as you go, adding more if you love things fiery. Serve extra on the side for heat-lovers, or keep it milder for kids and spice-sensitive eaters.

Can I prep all the components ahead of time?

Yes! You can prep everything in advance—potatoes, taco meat, salsa, and sauce—then keep them in separate containers in the fridge for up to 4 days. Assemble when you’re ready to eat for the best texture and flavor in every bite of your Loaded Potato Taco Bowls: The Ultimate Meal Prep.

Final Thoughts

If you’re looking for a meal prep idea that tastes like a treat every single time, these Loaded Potato Taco Bowls: The Ultimate Meal Prep just can’t be beat. The flavors are bold and balanced, the prep is genuinely fun, and the leftovers are something to look forward to. Give this recipe a try—you’ll be hooked by the first forkful!

Loaded Potato Taco Bowls: The Ultimate Meal Prep Recipe

★★★★★

4.8 from 30 reviews

Author: Lila
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Loaded Potato Taco Bowls are the ultimate meal prep solution, featuring crispy roasted potatoes, seasoned taco meat, fresh Pico de Gallo, and a zesty Sriracha mayo drizzle. This recipe is perfect for a flavorful and satisfying meal prep option.

Instructions

Potatoes: Preheat the oven to 400°F. Wash and chop your potatoes into 1/2 inch cubes. Place your chopped potatoes into a bowl and drizzle 1 Tbsp of Olive Oil over them and toss. Sprinkle seasonings (1 Tsp Salt, 1 Tsp Oregano, 1 Tsp Garlic Powder, 1.5 Tsp Smoked Paprika) over potatoes and toss until all pieces are thoroughly coated in oil + seasonings. Bake potatoes at 400°F for 30-35 minutes or until golden brown and crispy on the edges. OR You may air fry the potatoes at 400°F for 20-25 minutes.
Pico de Gallo: While your potatoes cook, prepare your Pico de Gallo and taco meat. Wash your tomato and jalapeño. Dice your tomato, jalapeño, and half your red onion – set aside in a bowl. Chop your cilantro (*eyeball how much Cilantro you want. I used around 1 tbsp worth) and add your salsa. Squeeze half of a lime over your freshly chopped salsa and season to taste with salt + pepper. Mix until well combined.
Taco Meat + Bowl Prep: In a medium-sized skillet, season your ground beef with your favorite seasonings (don’t forget the taco seasoning!) and cook over medium-high heat until browned, about 8-10 minutes. *Optional – You can chop the other half of your red onion and add some diced onion into your taco meat for a little extra flavor. Mix mayonnaise (1/2 cup), Sriracha (2 Tbsp), lemon juice (1/4 Tbsp), and black pepper (1 Tsp) together in a bowl until well combined. Scoop some into a piping bag or ziplock bag & cut the corner off to drizzle on top, at the end and set to the side. *Keep any leftovers refrigerated. Once everything is prepped and finished cooking, assemble your containers. Divide your roasted potatoes up between the 4 containers, placing on one side. Followed by your taco meat on to the other side, topped with your fresh Pico de Gallo. Drizzle your siracha mayo on top of the meat + salsa and keep refrigerated until ready to serve.

Notes

The potatoes do lose most of their crispiness once reheated in the microwave. However, the taste is not impacted at all and it still tastes delicious!
You may air fry the potatoes at 400°F for 20-25 minutes over baking in the oven.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Air Frying
Cuisine: Mexican