Author: This Southwest Potato Taco Bowl is the perfect easy dinner recipe that is filling and quick to make! Loaded with potato chunks covered in ground meat seasoned with Tex-Mex flavors and topped with guacamole, sour cream, and pico de gallo… what’s not to love?!
I love potatoes. I could eat them every day with just butter and cheese. But my son isn’t as enamored with them as I am. However, he does love tacos! So, I decided to combine the two for a naturally gluten-free and super easy meal idea!
Southwest Potato Taco Bowl
This recipe is perfect for meal prepping, using up ground beef, or just pulling together an awesome dinner in 30 minutes! Set it out like a taco bar and let people create their own combinations, or prep it in advance for a delicious weekday lunch!
Ingredients
You can add or take away anything from this list (except the potatoes) and it will still be delicious! Just pick what you like and leave what you don’t. However, this is the way I recommend enjoying the recipe. Get the full recipe with measurements at the end of the post.
- Potatoes – We have used russet and yellow potatoes for this recipe and they are all delicious. Starchy potatoes, butter potatoes, and even red potatoes would be just fine here.
- Ground Meat – Brisket is our preference to use for ground beef, but you can use ground turkey, chicken, or whatever type of ground meat you enjoy best.
- Seasoning – A blend of salt, pepper, garlic, and chili powder is my favorite, but you can also just use a taco seasoning packet if you have one on hand!
- Corn – This stretches the meat and adds a wonderful texture to the dish. You can omit if needed.
- Cheese – Any type of cheddar or cojita will work well in this recipe. Our preference is shredded raw cheddar cheese.
- Toppings – Guacamole is a must here (we whip up this easy guacamole recipe in less than 2 minutes)! Other options include sour cream, salsa, or pico de gallo as well!
Instructions
This recipe is so easy, you’re going to love making it! And be sure to grab the printable version of the recipe at the end of the post.
- Prep – Wash and peel the potatoes. Cut them into chunks and set aside. Shred the cheese and place it back in the fridge until it’s time to assemble the bowls.
- Cook – You can either boil the potatoes to reduce the calories (no oil needed), or you can toss the chunks in 1 tbsp of oil, a bit of salt and chili powder, and bake at 425°F for about 20-25 minutes, or until soft.
- Brown – In a large skillet, brown a pound of ground beef with all the taco seasonings. Add the corn and water, then cover for 5 minutes or until the corn is warm.
- Gather – Grab any toppings that you want to offer with this recipe.
- Assemble – Start with your hot potatoes in the bottom of the bowl, then add the meat next. Finally, finish with cheese and any additional toppings you may want. Enjoy!
More Tex-Mex Ideas to Try Next
Don’t stop now! Try these other Tex-Mex inspired recipes next!
Southwest Potato Taco Bowl
Ingredients
- 2 lbs potatoes
- 1 lb ground beef
- 1/2 cup frozen corn
- 1 tbsp chili powder (or to taste)
- 1/2 tsp salt
- 1/2 tsp garlic
- 1/4 tsp pepper
- 1/2 cup water
Toppings (optional)
- 1/2 cup shredded cheddar
- 1/2 cup guacamole
- pico de gallo
- sour cream
Instructions
- Wash and peel the potatoes. Cut them into chunks and set aside. Shred the cheese and place it back in the fridge until it’s time to assemble the bowls.
- You can either boil the potatoes to reduce the calories (no oil needed), or you can toss the chunks in 1 tbsp of oil, a bit of salt and chili powder, and bake at 425°F for about 20-25 minutes, or until soft.
- In a large skillet, brown a pound of ground beef with all the taco seasonings. Add the corn and water, then cover for 5 minutes or until the corn is warm.
- Grab any toppings that you want to offer with this recipe.
- Start with your hot potatoes in the bottom of the bowl, then add the meat next. Finally, finish with cheese and any additional toppings you may want. Enjoy!
Nutrition
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