Description
Delicious and hearty Taco Potato Bowls that combine oven-roasted seasoned potatoes, seasoned ground beef, and a creamy cheese sauce, topped with classic taco fixings for a perfect family-friendly meal or meal prep option.
Ingredients
Scale
Potatoes
- 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon pepper
Taco Meat
- 2 pounds lean ground beef
- ¼ cup taco seasoning
- 2 cloves garlic, minced
- 1 cup water
Cheese Sauce
- 1 can (12 ounces) evaporated milk
- 1 ½ cups freshly grated sharp Cheddar cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
- 1 can (4 ounces) diced green chiles
Toppings
- Shredded Romaine lettuce
- Guacamole
- Sour cream
- Pico de gallo
- Salsa
Instructions
- Season the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the peeled and cut potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Bake the Potatoes: Spread the seasoned potatoes in a single layer on a large greased baking sheet. Bake in the preheated oven for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and golden brown.
- Cook the Taco Meat: While the potatoes bake, heat a large skillet over medium-high heat. Brown and crumble the ground beef, then drain any excess grease. Stir in minced garlic, taco seasoning, and water, then reduce heat to low and simmer for about 10 minutes until the meat is fully cooked and flavors meld.
- Prepare the Cheese Sauce: In a medium saucepan over medium-low heat, combine evaporated milk, sharp Cheddar cheese, Pepper-Jack cheese, and diced green chiles. Stir constantly until the cheeses completely melt and the sauce is smooth and creamy.
- Assemble the Taco Potato Bowls: Divide the roasted potatoes and taco meat evenly among six bowls or meal prep containers. Drizzle each with a generous amount of the cheese sauce. Serve immediately with preferred toppings such as shredded Romaine lettuce, guacamole, sour cream, pico de gallo, and salsa.
- Meal Prep Tips: For meal prep, store bowls without toppings in the refrigerator. Reheat before serving, then add fresh toppings to maintain their texture and flavor.
Notes
- Be sure to toss the potatoes halfway through baking for even cooking and browning.
- Use lean ground beef to reduce excess grease for healthier meat filling.
- The cheese sauce should be stirred constantly to avoid scorching and to achieve a smooth texture.
- Customize toppings to suit your taste preferences or dietary needs.
- Can be made ahead and refrigerated; reheat gently to preserve the integrity of ingredients.
