This Roasted Potato Taco Bowls recipe is an easy, high-protein meal that’s perfect for meal prep and busy weeknights. Made with crispy roasted potatoes, seasoned ground beef, and all the taco fixings your family loves!
There’s nothing quite like a super simple yet super delicious meal that everyone in the family loves, and if you’re a busy parent like me, you’ll know just how precious those dinners are! We LOVE a good dinner idea that everyone in the family can make their own, with a variety of fixings added to a simple base recipe to accommodate food allergies, preferences, or picky eaters.
These Roasted Potato Taco Bowls combine crispy oven or air fryer roasted potatoes with taco-style seasoned ground beef for the perfect hearty base, and then you can feel free to add whatever fixings you like – we love some shredded cheese, sour cream, lettuce, tomatoes, and guacamole.
It’s truly the perfect easy dinner recipe that’s ready in under 30 minutes, and it’s one of our family’s go-to meal prep recipes!
There are so many reasons we love this Roasted Potato Taco Bowls recipe. Here are just a few!
- It’s HEALTHY: This recipe is nutrient-packed and delicious.
- It’s QUICK: You get a full dinner in under half an hour.
- It’s so FILLING: The taco bowls are a great easy meal option with a delicious protein and tons of veggies for extra fibre.
- It’s NATURALLY GLUTEN FREE: Make sure you use the right taco seasoning and enjoy this gluten free dinner.
- It’s VERSATILE: This recipe is so versatile! Add beans, swap the beef with ground chicken or turkey, and add your favourite taco toppings that suit your tastes and preferences to make it your own!
Follow these simple tips and you’ll be creating perfectly cooked, Roasted Potato Taco Bowls every single time!
Preheating the sheet pan ensures that you get crispy potatoes every time. Simply add it to a hot oven while you prep the potatoes.
To make sure your potatoes roast and don’t steam, make sure you don’t overcrowd the pan. Roast the potatoes in a single layer. The same goes for the meat. Don’t overcrowd the skillet to get that perfectly browned, crispy beef.
This recipe builds layers of seasoning. Make sure you don’t skip them!
Prep your toppings as the potatoes are roasting and the meat is browning. This will save you time and make sure you have dinner on the table as soon as the cooking is done.
Running into trouble with this recipe? Here are some possible problems you might encounter and how to fix or prevent them:
Adding too much taco seasoning or salsa overwhelms the other flavours in the bowl. It is always best to start with less and you can add more as needed.
The lettuce can be soggy and will wilt if hot ingredients are added to it. Let the potatoes cool slightly first or place tomatoes in between the hot and cold ingredients.
Make sure you taste as you go and you adjust the seasoning if necessary. Depending on the taco seasoning you choose, you might need to add salt, cumin, or even smoked paprika.
Make sure you roast them in a single layer and they are not too crowded, trapping steam.
Give them some more time. Potatoes naturally start to release from the pan once they become crispy. Alternatively, you can use parchment paper to line the sheet pan.
Time needed: 25 minutes
Follow these steps for the perfect Roasted Potato Taco Bowls!
- Focus on the potatoes first.
The potatoes take the longest to cook, so be sure to season them while the pan preheats and get them in the oven as soon as possible.
- Brown the beef.
Cook the beef in a large skillet with your favourite taco seasoning.
- Prep the fixings.
While the potatoes and beef cook, chop some lettuce, tomatoes, shred some cheese, and serve with guacamole or avocado and sour cream.
- Serve immediately or store for later.
Serve the potatoes and beef while they’re hot with your favourite fixings, or let them cool and package them up in meal prep containers for the fridge or freezer to reheat later.
Try these tasty variations on the basic Roasted Potato Taco Bowls Recipe!
- Make it Vegetarian: swap out the beef for canned black beans, refried beans or a mix of beans and corn.
- Make it with Chicken: replace the beef with ground chicken.
- Make it Spicy: add pickled jalapeños, hot sauce, and chili flakes to the meat mixture.
- Make it Low Carb: replace the potatoes with cauliflower (try our favourite Air Fryer Cauliflower in place of the crispy potatoes).
- Make it in the Air Fryer: instead of oven-roasted potatoes, try our favourite Air Fryer Breakfast Potatoes.
- Make it Greek: swap the beef for chicken or turkey, add some basil and oregano, and serve with a Greek salad, feta and olives.
We love a good meal prep recipe and these Roasted Potato Taco Bowls are great for meal prep!
- Double the Recipe. If you’re already cooking, doubling the recipe and freezing half for later takes no extra time and you’ll have an extra meal for another busy night.
- Freeze or the potatoes and beef separately. Since reheating them separately will give the best results, freeze or refrigerate the beef and potatoes in separate containers.
- Reheat the potatoes in the air fryer or oven. Let the potatoes crisp up in the air fryer again before serving. If you don’t have an air fryer, simply reheat them in the oven or toaster oven at 400 degrees Fahrenheit (200 degrees Celsius).
- Reheat the beef in the microwave or a pan on the stove. The microwave does the trick for the beef, or you can reheat it on the stove if you don’t have a microwave.
- Make the fixings fresh or prep them in meal prep containers, storing them separately in the fridge.
You can store the potatoes and meat separately from the toppings, in the fridge in airtight containers and then reheat and combine the ingredients to enjoy.
Yes! Cook the meat and potatoes and store them without fresh toppings for up to 3 days. When ready to serve, reheat in the microwave or air fryer and add toppings right before serving.
The beef freezes well but the potatoes loose their crisp, so we suggest you enjoy these bowls fresh.
Reheat the meat in the microwave, in a skillet with a splash of water over low heat. Reheat the potatoes in the oven at 200 C (400F) or in the Air Fryer.
Use your favourite taco toppings. We love salsa, pico de gallo, avocado or guacamole, finely chopped onions, jalapeños, sour cream, or even cheese.
More Easy Dinners to Try
- Sheet Pan Chicken Fajitas
- Salmon Sheet Pan Dinner
- Teriyaki Chicken Bowls
- Greek Meatballs Sheet Pan Dinner
- Burger Bowls
- Teriyaki Meatballs Sheet Pan Dinner
- Easy Korean Beef Rice Bowls
- Easy Homemade Ramen Bowls
- Easy Baked Feta Pasta
- Sweet Potato Taco Bowls
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Roasted Potato Taco Bowl
Recipe: Equipment
Recipe: Ingredients
For the potatoes:
- 4 medium to large potatoes approximately 1 pound
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
For the meat:
- 1 pound ground beef
- 3 tablespoons taco seasoning
For the toppings:
- 2 tomatoes
- 1/2 cup salsa
- 3-4 cups iceberg lettuce or your favourite salad greens
- 8 tablespoons sour cream
- 3/4 cup guacamole
- grated cheese, cilantro, lime wedges
Recipe: Instructions
For the potatoes – in the oven.
- Preheat your oven to 425°F (220°C) along with the sheet pan.
- Wash and chop your potatoes into into small square pieces (about 3/4 inch thick). You can also peel the potatoes if you want, but it's not mandatory.
- Add the oil and seasoning to a large bowl with the cubbed potatoes and toss very well to coat.
- Carefully remove the preheated baking sheet from the oven. Spread the potatoes on the pan in a single, even layer. Overcrowding equals steaming, not crisping. Optionally, you can use baking paper but the potatoes might not come out as crispy.
- Bake for 25 minutes, then mix the potatoes so they flip. Bake 15-20 minutes extra, or until edges are crispy and the middle is fork tender.
To make the potatoes in the Air Fryer, click here to follow the crispy air fryer potatoes tutorial.
For the beef:
- While the potatoes are roasting, add the ground beef in a large skillet and place it over medium-high heat.
- Cook the beef until browned and add the taco seasoning. Mix well and set to a side.
Assembly:
- Wash and chop the tomatoes and lettuce. Prep the rest of your toppings.
- Divide the potatoes and taco beef between 4 bowls or meal prep containers.
- Top each one to your bowls with your preferred toppings
Recipe: Notes
Storage instructions
Store these bowls in airtight containers, without the fresh toppings, in the fridge for up to 3 days to enjoy for take-to-work lunches. Reheat in the microwave.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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