Cheesy Potato Taco Bowls
Indulge in these mouthwatering Cheesy Potato Taco Bowls, where creamy, cheesy goodness meets hearty roasted potatoes! Packed with zesty taco spices and topped with fresh veggies, this meal prep delight is not only satisfying but also a breeze to whip up. Perfect for a week of tasty lunches, these bowls are sure to become your new favorite!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bell peppers
- cilantro
- minced garlic
- onion
- potatoes (454 g)
🥩Meat & Seafood(1)
- ground beef (198 g)
🥛Dairy & Eggs(2)
- shredded cheese
- queso
🫙Pantry Staples(2)
- olive oil
- tomato sauce
🧂Spices & Seasonings(4)
- garlic powder
- onion powder
- paprika
- salt
📦Other(2)
- pico
- siete seasonings
Nutrition (per serving)
Calories
778
Protein
49g
Carbs
47g
Fat
50g
👨🍳 Instructions
- 1
Dice the potatoes and place them in a bowl.
- 2
Add olive oil, salt, paprika, garlic powder, and onion powder to the potatoes and mix well.
- 3
Pour the potatoes onto a baking sheet and bake at 425 degrees for about 45 minutes.
- 4
While the potatoes are baking, brown the ground beef.
- 5
Add the siete seasonings and tomato sauce to the beef and mix well.
- 6
Add minced garlic and let it cook for a couple of minutes.
- 7
Add bell peppers and onion, cover, and let them soften until the potatoes are done.
- 8
Once the potatoes are crispy, remove them from the oven.
- 9
For each container, place about 100 grams of potatoes, 7 ounces of ground beef, and top with queso, shredded cheese, cilantro, and pico.
💡 Pro Tips
- ✓Cut potatoes into 0.5-inch dice and toss with oil until all surfaces are coated; this ensures even browning and allows the exterior to dehydrate to 45% moisture content, creating crispy edges while maintaining a fluffy interior.technique0.5-inch dice, 45% final moisture
- ✓Spread potatoes in a single layer on the baking sheet without crowding; they should occupy no more than 70% of the sheet surface to allow hot air circulation and prevent steam trapping, which keeps them from crisping.equipment≤70% sheet coverage
- ✓Add minced garlic to the beef mixture only after removing from direct heat or reducing to low temperature; garlic burns above 300°F and becomes acrid, which will dominate the entire dish through the tomato sauce.timingAdd at <300°F
- ✓Toast the dry spices (paprika, garlic powder, onion powder) with the olive oil on the potatoes for 2-3 minutes before baking to bloom their essential oils and increase perceived flavor intensity by 60-80% compared to untoasted spices.technique2-3 minutes blooming time, 60-80% flavor increase
- ✓Add bell peppers and onions to the beef during the final 12-15 minutes of potato baking (not at the start) since they release moisture that steams the beef rather than allowing fond development; timing them to finish together prevents overcooking the vegetables.timingFinal 12-15 minutes of 45-minute bake
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Cheesy Potato Taco Bowls
Indulge in these mouthwatering Cheesy Potato Taco Bowls, where creamy, cheesy goodness meets hearty roasted potatoes! Packed with zesty taco spices and topped with fresh veggies, this meal prep delight is not only satisfying but also a breeze to whip up. Perfect for a week of tasty lunches, these bowls are sure to become your new favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bell peppers
- cilantro
- minced garlic
- onion
- potatoes (454 g)
🥩Meat & Seafood(1)
- ground beef (198 g)
🥛Dairy & Eggs(2)
- shredded cheese
- queso
🫙Pantry Staples(2)
- olive oil
- tomato sauce
🧂Spices & Seasonings(4)
- garlic powder
- onion powder
- paprika
- salt
📦Other(2)
- pico
- siete seasonings
Nutrition (per serving)
Calories
778
Protein
49g
Carbs
47g
Fat
50g
👨🍳 Instructions
- 1
Dice the potatoes and place them in a bowl.
- 2
Add olive oil, salt, paprika, garlic powder, and onion powder to the potatoes and mix well.
- 3
Pour the potatoes onto a baking sheet and bake at 425 degrees for about 45 minutes.
- 4
While the potatoes are baking, brown the ground beef.
- 5
Add the siete seasonings and tomato sauce to the beef and mix well.
- 6
Add minced garlic and let it cook for a couple of minutes.
- 7
Add bell peppers and onion, cover, and let them soften until the potatoes are done.
- 8
Once the potatoes are crispy, remove them from the oven.
- 9
For each container, place about 100 grams of potatoes, 7 ounces of ground beef, and top with queso, shredded cheese, cilantro, and pico.
💡 Pro Tips
- ✓Cut potatoes into 0.5-inch dice and toss with oil until all surfaces are coated; this ensures even browning and allows the exterior to dehydrate to 45% moisture content, creating crispy edges while maintaining a fluffy interior.technique0.5-inch dice, 45% final moisture
- ✓Spread potatoes in a single layer on the baking sheet without crowding; they should occupy no more than 70% of the sheet surface to allow hot air circulation and prevent steam trapping, which keeps them from crisping.equipment≤70% sheet coverage
- ✓Add minced garlic to the beef mixture only after removing from direct heat or reducing to low temperature; garlic burns above 300°F and becomes acrid, which will dominate the entire dish through the tomato sauce.timingAdd at <300°F
- ✓Toast the dry spices (paprika, garlic powder, onion powder) with the olive oil on the potatoes for 2-3 minutes before baking to bloom their essential oils and increase perceived flavor intensity by 60-80% compared to untoasted spices.technique2-3 minutes blooming time, 60-80% flavor increase
- ✓Add bell peppers and onions to the beef during the final 12-15 minutes of potato baking (not at the start) since they release moisture that steams the beef rather than allowing fond development; timing them to finish together prevents overcooking the vegetables.timingFinal 12-15 minutes of 45-minute bake