Save The first time I made these taco bowls, it was a Tuesday night when I had absolutely zero energy for anything elaborate. I had potatoes that needed using and ground beef in the freezer, so I just roasted them with whatever spices I could grab from the cupboard. My husband took one bite and asked why we never had taco night like this before, and honestly, I could not come up with a good answer. Now it is the kind of meal I make when I want people to think I tried harder than I actually did.
Last summer my sister came over with her kids, and I made a triple batch of these bowls for dinner. The kids were skeptical about the potatoes instead of tortilla chips, but then they started fighting over who got the crispiest pieces from the baking sheet. My sister now makes this every Sunday for meal prep, and she says her coworkers always ask what smells so good when she heats it up at the office.
Ingredients
- 4 medium russet potatoes: I peel them because the skin can get tough when roasted, but leave it on if you prefer that extra texture
- 2 tablespoons olive oil: This helps the spices cling and creates those golden crispy edges we are after
- 1 teaspoon garlic powder: Use powder instead of fresh garlic here, since fresh can burn at high roasting temperatures
- 1 teaspoon onion powder: Rounds out the savory base without adding extra prep work or moisture
- 1 teaspoon smoked paprika: This is what gives the potatoes that subtle smoky depth, almost like they have been grilled
- Salt and black pepper: Season generously since potatoes absorb quite a bit during roasting
- 1 pound ground beef or turkey: I use the 93/7 ratio because extra lean meat can get dry, but any ground meat works here
- 1 teaspoon chili powder: Start here and add more if you want more heat, but this gives a mild warmth everyone can enjoy
- 1 teaspoon cumin: This is the backbone of taco flavor, so do not skip it or substitute with something else
- 1 small red onion: Red onion stays slightly crisp when cooked, adding little bursts of sweetness to the meat
- 15 ounces black beans: Rinse them really well to remove the canning liquid, which can make everything taste metallic
- 1 cup corn kernels: Fresh corn is sweetest, but frozen works perfectly fine, just thaw and pat dry before adding
- 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck, so you can use less of it
- 1 cup cherry tomatoes: Grape tomatoes work too, just anything small and sweet that pops when you bite into it
- 1 medium avocado: Wait to dice this until the very end so it does not start browning on you
- 1/4 cup fresh cilantro: If you are one of those people who thinks cilantro tastes like soap, flat leaf parsley is a fine sub
- Lime wedges: Fresh lime juice cuts through all the richness and brightens everything up
- Sour cream: Full fat sour cream gives the best texture, but Greek yogurt works if you want extra protein
Instructions
- Get your oven hot and ready:
- Preheat to 425°F and line a large baking sheet with parchment paper, which makes cleanup so much easier later
- Season the potatoes:
- Toss the diced potatoes with olive oil and all the spices until every piece is coated, then spread them in a single layer without overcrowding
- Roast until crispy:
- Bake for 30 to 35 minutes, flipping halfway through, until the edges are golden and the potatoes are tender when pierced with a fork
- Brown the meat:
- Cook the ground beef or turkey in a large skillet over medium heat, breaking it up with a wooden spoon until no pink remains
- Add the aromatics:
- Stir in the chili powder, cumin, and chopped red onion, cooking for about 5 minutes until the onion softens and smells amazing
- Mix in the beans and corn:
- Add the black beans and corn, cooking just until everything is heated through, then taste and adjust seasoning if needed
- Build your bowls:
- Divide the crispy potatoes among four bowls, then top each with about three quarters cup of the meat mixture
- Melt the cheese:
- Sprinkle cheddar over each bowl and let it sit for about 30 seconds so the residual heat melts it into all the nooks and crannies
- Add the fresh toppings:
- Finish with cherry tomatoes, diced avocado, and cilantro, then serve with lime wedges and a dollop of sour cream on the side
Save My friend Sarah came over for dinner last month when I was testing this recipe, and she literally licked her bowl clean. She is not usually a fan of potato dishes, but she texted me the next day saying she made it for her family and her picky eater son asked for seconds. Sometimes the simplest combinations end up being the ones people remember most.
Making It Your Own
Sweet potatoes work beautifully here if you want something slightly sweeter and more colorful. Just keep in mind they might need a few extra minutes in the oven since they can be denser than russets. I have also made this with ground chicken when I was out of beef, and it is lighter but still really satisfying.
The Crispy Potato Secret
The most important thing I have learned after making this dozens of times is not to rush the roasting step. High heat is what creates those crispy edges, and trying to speed it up by increasing the temperature will just burn the spices before the potatoes cook through. Patience pays off here, and your kitchen will smell incredible while you wait.
Perfect Topping Combinations
Sometimes I add pickled red onions for extra tang, or a drizzle of taco sauce right before serving. Sliced jalapeños are great if you want more heat, and a crushed tortilla chip garnish adds even more crunch. The base recipe is fantastic on its own, but these little tweaks can make it feel new every time.
- Warm your bowls in the oven for a few minutes before serving
- Squeeze fresh lime juice over everything right before eating
- Set up a toppings bar and let everyone build their own
Save This recipe has become my go-to for busy weeknights when I want something comforting but not heavy. Hope it becomes a staple in your house too.
Recipe FAQ
- → How do I keep the roasted potatoes crispy?
Spread potatoes in a single layer on a large baking sheet and flip halfway through roasting. For leftovers, reheat in a 400°F oven for 6–8 minutes rather than the microwave to restore the crispy texture.
- → Can I make this vegetarian?
Yes. Substitute the ground meat with extra black beans, plant-based crumbles, or lentils. Increase the seasoning slightly to maintain the bold flavor profile without the meat.
- → What's the best way to store leftovers?
Keep roasted potatoes and meat mixture in separate airtight containers for up to 4 days. Store cheese and fresh toppings separately, then add them just before serving to prevent sogginess.
- → Can I use sweet potatoes instead?
Absolutely. Sweet potatoes work beautifully and add natural sweetness. Roast them the same way—dice into 3/4-inch pieces and cook for 30–35 minutes at 425°F until golden and tender.
- → How can I add more heat?
Stir in sliced jalapeños with the meat mixture, add cayenne pepper to the seasoning blend, or serve with your favorite hot sauce. The cooling sour cream and avocado help balance the spice.
- → What other toppings work well?
Sliced green onions, pickled red onions, radishes, or crushed tortilla chips add great crunch. A drizzle of salsa verde or chipotle sauce also complements the flavors nicely.