Loaded Potato Taco Bowl

This hearty loaded potato taco bowl has become my weeknight savior when I need to plan meals ahead without sacrificing flavor. Combining the comfort of roasted potatoes with seasoned taco meat and fresh toppings, it delivers restaurant-quality taste in a convenient meal prep format.

I first created this recipe during a particularly busy work week when I needed quick lunches that wouldn't leave me reaching for snacks by mid-afternoon. The protein-packed combination kept me satisfied for hours and has since become my most requested meal prep recipe among friends.

Ingredients

• Lean Ground Beef ensures you get maximum protein with minimal fat making this dish nutritious without being heavy
• Yukon Gold Potatoes offer a buttery flavor and hold their shape well during roasting choose ones with smooth skin and firm texture
• Taco Seasoning blend gives authentic Mexican flavor without having to measure multiple spices look for versions without added fillers
• Fresh Tomatoes Jalapeños and Red Onion for the pico de gallo use firm ripe tomatoes for best texture and flavor
• Sriracha Mayo adds a creamy spicy finish that brings everything together adjust heat level to your preference

Step-by-Step Instructions

Prepare the Potatoes

Cut potatoes into uniform half-inch cubes to ensure even cooking. Toss thoroughly with olive oil first to create a barrier that helps the seasonings stick and promotes better browning. The combination of oregano garlic powder and smoked paprika creates a flavor profile that complements the taco meat perfectly. Roast until the edges develop a golden brown crispiness which takes about 3035 minutes in a conventional oven.

Brown the Taco Meat

Cook the ground beef over mediumhigh heat breaking it into small even crumbles. Add seasonings early in the cooking process to allow the flavors to fully incorporate into the meat. The combination of cumin coriander and creole seasoning creates depth while the taco seasoning ties everything together with familiar Mexican flavors. Cook until no pink remains about 810 minutes.

Prepare the Fresh Salsa

Dice all vegetables into small uniform pieces no larger than a quarter inch for the best texture in each bite. The acidity from the lime juice not only adds brightness but also helps preserve the freshness of the salsa for several days. Allow the salsa to sit for at least 10 minutes before assembling your bowls to let the flavors meld together.

Create the Sriracha Mayo

Whisk together mayonnaise sriracha lemon juice and pepper until completely smooth. The lemon juice cuts through the richness while enhancing the spicy flavor. Transfer a portion to a small plastic bag and snip the corner for an easy drizzling technique that gives your meal prep a professional appearance.

Assemble the Meal Prep Containers

Divide components between containers keeping wet ingredients like the salsa separate from the potatoes to maintain texture. Position the potatoes on one side and the meat on the other creating a visually appealing arrangement. Add the pico de gallo on top of the meat and finish with a zigzag of sriracha mayo for both flavor and presentation.

Bookmark

This recipe was inspired by my favorite local taco shop where I always ordered their loaded potato special. After calculating how much I was spending on takeout I challenged myself to create a homemade version. The first time I brought this to work my coworkers couldn't believe it was meal prep and not restaurant takeout.

Storing Your Meal Prep

These taco bowls will maintain their quality in the refrigerator for up to 4 days when stored in airtight containers. The potatoes will naturally lose some of their crispiness when reheated but the flavor remains excellent. If you prefer to maintain the texture contrast consider storing the pico de gallo in a separate small container and adding it after reheating. For best results when reheating microwave at 70% power for about 2 minutes or until heated through.

Make It Your Own

This recipe offers endless customization possibilities to keep your meal prep exciting week after week. Try using sweet potatoes instead of regular potatoes for added nutritional benefits and a hint of sweetness. Substitute ground turkey or chicken for the beef to reduce calories further or use plant-based crumbles for a vegetarian version. For a lower-carb option replace half the potatoes with cauliflower florets roasted with the same seasoning blend. Add a sprinkle of cheese sliced avocado or a dollop of Greek yogurt instead of the sriracha mayo for different flavor profiles.

Perfect Pairings

While these bowls are complete meals on their own you can elevate your lunch experience by adding complementary sides. Pack a small container of tortilla chips for scooping up any extra salsa or taco meat. Include a simple side salad with lime vinaigrette for added vegetables and freshness. For a special treat add a mini Mexican chocolate cookie or cinnamon churro bite for dessert. If serving these for dinner rather than meal prep consider pairing with a light Mexican lager or a refreshing agua fresca.

Common Recipe Questions

→ Can I substitute the ground beef in this taco bowl?

Absolutely! While lean ground beef provides excellent protein, you can substitute ground turkey, chicken, or plant-based alternatives like textured vegetable protein or crumbled tofu. Just adjust cooking times accordingly and ensure your protein is well-seasoned with the same spice blend.

→ How do I keep the potatoes crispy when reheating?

For crispier reheated potatoes, consider separating them from the other ingredients and reheating them separately in a toaster oven or air fryer for 3-4 minutes. If using a microwave, place a paper towel underneath the potatoes to absorb excess moisture, and reheat at 70% power. The recipe notes do mention some crispiness will be lost when microwaving, but the flavor remains delicious.

→ How long will this meal prep stay fresh in the refrigerator?

These loaded potato taco bowls will stay fresh for 3-4 days when properly stored in airtight containers in the refrigerator. For best quality, consider preparing the sriracha mayo separately and adding it just before eating rather than during initial meal prep.

→ Can I make this meal prep spicier or milder?

Yes! Adjust the heat level by modifying several components: use more or less jalapeño in the pico de gallo (removing seeds for milder flavor), adjust the crushed red pepper in the taco meat seasoning, and control the amount of sriracha in the mayo. You can also add hot sauce or additional seasonings when serving.

→ What are some good side dishes or additions to serve with this bowl?

This bowl is fairly complete as is, but you could enhance it with sides like guacamole, corn salad, black beans, Mexican rice, or a simple green salad. For toppings, consider adding shredded cheese, sliced avocado, sour cream, lime wedges, or crunchy tortilla strips just before serving.

→ Are there any make-ahead tips for this meal?

Yes! You can prep components in advance: roast potatoes and cook beef up to 3 days ahead, make the sriracha mayo up to 5 days ahead, and prepare the pico de gallo 1-2 days in advance (though it's best fresh). Store each component separately in airtight containers until final assembly to maintain optimal textures and flavors.