Easy Potato Taco Bowls
Easy Potato Taco Bowls are loaded with roasted potatoes, taco meat, fresh veggies, cotija cheese, pickled onions, and lots of sauce.
Equipment
- baking sheet
- Frying pan
- mixing bowl
Ingredients
Potatoes and Taco Ingredients
- 2 lbs russet potatoes (32 oz)
- 1 tablespoon olive oil (15 ml)
- 2 tablespoon taco seasoning divided
- big pinch salt
- 1 lb lean ground beef (93/7)
- 1 tablespoon tomato paste
- 2 small roma tomato (106 g) chopped
- 1 cup iceberg lettuce (72 g) shredded
- ¼ cup cotija cheese (28 g)
- pickled onions for topping
Southwest Sauce
- ⅔ cup non fat plain greek yogurt (150 g) or sour cream
- ¼ cup red salsa (60 g)
- ½ tablespoon taco seasoning
Instructions
Instructions
- Optional: If you don't have some already, start by making a quick batch of pickled onions.
- Preheat oven to 425 F and line a half baking sheet with parchment. Scrub potatoes clean and pat dry. Chop into ¼" cubes, add to a large mixing bowl, and toss with olive oil and 1 tablespoon taco seasoning.
- Spread potatoes evenly onto the baking sheet and sprinkle with a big pinch of salt. Bake for 30 minutes, flipping halfway.
- While potatoes are baking, add ground beef to a hot frying pan and cook, breaking apart into small pieces until fully browned. Add taco seasoning and tomato paste, stirring to combine. Remove from heat.
- Make the sauce by combining greek yogurt, salsa and taco seasoning.
- Assemble the bowls by layering potatoes, taco meat, tomato, lettuce, cotija cheese, pickled onions, and lots of sauce. Enjoy!
Notes
Pickled onions: So easy and adds so much flavor to these bowls! Customize with any toppings you love - avocado, lime, cilantro or jalapeño are also delicious. Nutrition is accurate for ¼ of the whole recipe.
Nutrition
Serving: 0.25recipeCalories: 461kcalCarbohydrates: 50.3gProtein: 34.4gFat: 14.2gFiber: 5.5g
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