Description
These Loaded Potato Taco Bowls combine seasoned ground beef with perfectly roasted Yukon Gold potatoes and a zesty homemade sriracha mayo to deliver a flavorful and filling meal prep option. Loaded with fresh tomato, jalapeño, and a blend of warm spices, this dish offers the comforting taste of tacos in a nutritious, bowl-friendly format that’s perfect for lunches or dinners throughout the week.
Ingredients
Scale
For the Beef Seasoning:
- 1 lb lean ground beef
- ½ tsp Creole seasoning (adjust to taste)
- ½ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp crushed red pepper
- 1 tbsp taco seasoning (or to taste)
For the Roasted Potatoes:
- 5-6 medium-large Yukon Gold potatoes, diced
- 1 tbsp olive oil (for roasting)
- salt, to taste
- 1 tsp oregano
- 1.5 tsp smoked paprika
For the Fresh Salsa:
- 1 large tomato, diced
- 1 jalapeño, diced
- ½ red onion, diced
- ½ lime, juiced
- 1 tbsp cilantro, chopped
For the Sriracha Mayo:
- ½ cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- ¼ tbsp lemon juice
- 1 tsp black pepper
Instructions
- Prepare the seasoned ground beef: In a skillet over medium heat, add the lean ground beef. Sprinkle in the Creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, and taco seasoning. Cook, stirring frequently, until the beef is fully browned and cooked through, about 8-10 minutes. Set aside.
- Roast the potatoes: Preheat your oven to 425°F (220°C). Toss diced Yukon Gold potatoes in olive oil, salt, oregano, and smoked paprika until evenly coated. Spread them on a baking sheet in a single layer and roast for about 35-40 minutes, flipping halfway through, until golden and tender.
- Make the fresh salsa: In a bowl, combine diced tomato, jalapeño, red onion, lime juice, and chopped cilantro. Mix gently and set aside to allow flavors to meld.
- Prepare sriracha mayo sauce: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and black pepper. Adjust sriracha according to your heat preference.
- Assemble the bowls: Divide roasted potatoes evenly among four bowls. Top each with a generous scoop of seasoned ground beef, followed by a portion of fresh salsa. Drizzle each bowl with sriracha mayo to taste.
- Serve and enjoy: These Loaded Potato Taco Bowls can be served immediately or refrigerated for meal prep. They reheat well and make for a quick, satisfying meal throughout the week.
Notes
- You can substitute ground turkey or chicken for the ground beef for a leaner option.
- Adjust the level of crushed red pepper and jalapeño to modify the spiciness.
- For a vegetarian version, replace ground beef with black beans or cooked lentils.
- Leftover components can be stored separately in airtight containers for up to 4 days.
- Adding shredded cheese or avocado slices can enhance flavor and texture.
