Print

Easy Taco Bowls with Crispy Taco Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

Hearty and gluten-free Easy Taco Bowls featuring crispy taco potatoes, savory ground beef taco meat, and fresh pico de gallo. This flavor-packed recipe is perfect for an easy weeknight dinner with customizable toppings and variations. The combination of oven or air-fried potatoes, seasoned ground beef, and zesty pico de gallo creates a delicious and satisfying meal.

Ingredients

Taco Potatoes

  • 3 lbs. potatoes, cut into bite-size pieces
  • 2 to 3 Tablespoons taco seasoning, to taste
  • 2 Tablespoons avocado oil

Ground Beef Taco Meat

  • 2 lbs ground beef, 85/15
  • 1/3 cup homemade taco seasoning (or 2 packets)
  • 1 cup water
  • 2 Tablespoons tomato paste

Pico de Gallo

  • 1 lb. cherry or grape tomatoes, small diced
  • 1 cup red onion, finely minced
  • 1/3 cup fresh cilantro, chopped
  • 1 lime, zest and juice
  • Salt and pepper, to taste

To Assemble Bowls

  • 1 1/2 cups Cheddar cheese, freshly grated
  • 2/3 cup sour cream
  • 1/2 cup salsa

Instructions

  1. Preheat Oven or Air Fryer: Preheat your oven or air fryer to 425°F (218°C) to prepare for cooking the potatoes.
  2. Prepare Potatoes: Cut the potatoes into bite-sized pieces, roughly 1/2 to 1 inch in size, ensuring smaller pieces for faster cooking.
  3. Season Potatoes: Toss the cut potatoes with avocado oil, then sprinkle with 2 to 3 tablespoons of taco seasoning. Toss again to coat the potatoes evenly with seasoning and oil.
  4. Cook Potatoes: Place the seasoned potatoes in the preheated oven or air fryer. Roast or air fry for 25 to 40 minutes, tossing halfway through if roasting, until the outsides are crisp and the insides are fork-tender. Cooking time will vary based on potato size and appliance.
  5. Brown Ground Beef: While potatoes cook, brown 2 pounds of ground beef in a large skillet over medium heat until fully cooked. Drain any excess grease to avoid greasiness in the final dish.
  6. Add Sauce and Seasoning to Beef: Stir in 2 tablespoons tomato paste, 1/3 cup homemade taco seasoning (or 2 packets), and 1 cup water into the browned beef. Continue cooking over medium heat until the mixture is saucy and most of the water has evaporated, about 5-7 minutes.
  7. Prepare Pico de Gallo: Dice 1 pound of cherry or grape tomatoes, finely mince 1 cup red onion, and chop 1/3 cup fresh cilantro. Combine these in a bowl, add the zest and juice of 1 lime, then season with salt and pepper to taste. Mix well to combine fresh flavors.
  8. Assemble Taco Bowls: In each serving bowl, start with a base layer of crispy taco potatoes. Spoon a layer of saucy ground beef taco meat over the potatoes. Sprinkle 1 1/2 cups freshly grated Cheddar cheese evenly on top. Add desired condiments such as 2/3 cup sour cream and 1/2 cup salsa. Finally, garnish each bowl with a generous heap of fresh pico de gallo.

Notes

  • For detailed recipes and pictures of each individual component (taco potatoes, ground beef taco meat, pico de gallo), visit specialized recipe posts linked in the full blog.
  • Cut potatoes uniformly to ensure even cooking.
  • The seasoning quantities can be adjusted to personal taste preferences.
  • This recipe is naturally gluten-free using the specified ingredients.
  • Ground beef can be substituted with ground turkey or plant-based meat alternatives.
  • Pico de gallo can be refrigerated for up to 2 days and added fresh before serving.

Find it online: https://flavorspath.com/easy-taco-bowls-with-crispy-taco-potatoes-recipe/