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.
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 *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
Pico de Gallo (Salsa Fresca)
- 1 Large Tomato, diced
- 1 Jalapeño, diced
- 1/2 Red Onion, diced
- 1/2 Lime, squeezed
- Cilantro, chopped
- 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
- 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
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Loaded Potato Taco Bowls, Meal Prep, Taco Meat, Pico de Gallo, Sriracha Mayo, Mexican Cuisine
