Name: Ground Beef and Potato Taco Bowl Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 onion, finely diced; 2 lbs. ground beef; 1 1/2 packs of spicy taco seasoning; 1/2 cup Pace Chunky Salsa; 6 tablespoons lemon juice; 8 potatoes, diced; 1/2 pack of spicy taco seasoning; Olive oil; 2 (15oz.) cans black beans; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1/2 tablespoon cumin; 1/2 tablespoon Aleppo pepper; 1/2 teaspoon salt; 1 Egg yolk; 1/2 tablespoon Lemon juice; 2 cloves Garlic; 1/4 teaspoon sugar; 1/2 teaspoon salt; 2 tablespoons Chipotle in adobo; 1/2 Cup Vegetable oil; 2 avocados, mashed; 1/2 tomato, finely diced; 1/2 shallot, finely diced; 1/2 jalapeno, finely diced; 6 tablespoons lemon juice; 1 pack of guacamole seasoning; 2 tomatoes, finely diced; 1 shallot, finely diced; 1 jalapeno, diced

Jump to Recipe

If you love vibrant flavors and hearty, satisfying meals that come together with everyday ingredients, get ready to meet your new obsession: the Ground Beef and Potato Taco Bowl. This recipe brings together the bold punch of taco-seasoned beef, crispy roasted potatoes, creamy guacamole, and all the fixings you crave in one big, beautiful bowl. Every bite is a mix of textures—spicy and savory, bright and zesty, comforting yet light enough for easy weeknight dinners or lively gatherings. This dish is proof that a humble taco bowl can become something truly extraordinary with just a little bit of love (and some secret homemade extras).

Ground Beef and Potato Taco Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Ground Beef and Potato Taco Bowl lies in its straightforward ingredients—every item is chosen to bring something special, whether it’s crunch, creaminess, or a punch of heat. Let’s go through what makes each of these components shine.

Onion: Adds sweetness and aromatic depth to the beef, making the filling irresistible.
Ground beef: The heart of the bowl—choose 80/20 for juiciness and flavor.
Spicy taco seasoning: Kick-starts the fiesta with layers of zesty spices—don’t skimp here!
Pace Chunky Salsa: A shortcut to bright tomato flavor; opt for medium or hot for extra zing.
Lemon juice: Balances richness and lifts every component with fresh acidity.
Potatoes: Crisp up into golden bites, turning the bowl into a filling, crowd-pleasing meal.
Olive oil: Helps potatoes roast into perfection and keeps everything luxuriously moist.
Black beans: Add body, creaminess, and a plant-based protein punch to the mix.
Onion powder & garlic powder: Season beans so they stand out, not just blend in.
Cumin: Offers earthy, smoky notes—essential in every good taco-inspired recipe.
Aleppo pepper: Lends mild heat and vibrant color to the beans.
Salt: Pulls the flavors together in every component.
Egg yolk: Binds the chipotle aioli for dreamy richness.
Chipotle in adobo: Delivers that signature smoky heat to the homemade aioli.
Vegetable oil: Creates a luscious texture for the aioli as it emulsifies.
Sugar: Rounds out acidity in the aioli for a balanced finish.
Avocados: The secret to luxurious, creamy guacamole.
Tomato, shallot, jalapeno: Build layers of flavor in both guac and pico de gallo.
Guacamole seasoning: A handy blend for perfectly balanced guac—look for one with lime and cilantro.
Lime juice: Brightens and preserves the freshness in your pico and guac.
Cilantro: The final fresh, herbal touch in your delicious bowl.

How to Make Ground Beef and Potato Taco Bowl

Step 1: Prepare the Ground Beef Taco Filling

Start by heating a splash of olive oil in a large skillet over medium-high heat. Add your diced onion and cook for a minute or two until it turns golden and fragrant—think of this as the flavor foundation for the filling. Next up, crumble the ground beef into the pan and sauté, breaking it up as it cooks, until wonderfully browned and cooked through (about 15–20 minutes). Sprinkle over the taco seasoning, pour in the salsa, and stir to combine every bit. Finish with a generous drizzle of lemon juice for a pop of brightness, then let the mixture simmer for a few minutes to thicken and bring all those bold flavors together.

Step 2: Make the Crispy Baked Potatoes

While the beef is cooking, get those potatoes ready: Preheat your oven to 425°F. Toss diced potatoes on a baking tray with taco seasoning and a healthy glug of olive oil. Spread them out so they each have their own space (crowding leads to steaming, not crisping). Roast for about 30 minutes, giving them a flip halfway through, until they’re crispy, golden, and begging to be piled on top of your bowl.

Step 3: Simmer the Black Beans

Combine drained black beans, onion powder, garlic powder, cumin, Aleppo pepper, and salt in a saucepan. Give everything a thorough stir, then let it simmer low and slow for about 15 minutes. The beans absorb the spices and warm through, becoming the perfect creamy, flavor-packed layer for the Ground Beef and Potato Taco Bowl.

Step 4: Whip Up the Chipotle Aioli

In your food processor, combine egg yolk, lemon juice, garlic, sugar, salt, and chipotle in adobo. Pulse everything a few times. Then, with the processor running, very slowly drizzle in the vegetable oil—watch as it magically transforms into a thick, dreamy aioli. Stop and scrape down the sides once or twice to make sure all the chipotle goodness is evenly distributed. That’s it! You just made a sauce that will turn your taco bowl into something next-level.

Step 5: Mix the Guacamole

In a medium bowl, mash the ripe avocados until just a little chunky. Fold in the diced tomato, shallot, jalapeno, lemon juice, and guacamole seasoning. Give it a taste and adjust seasoning if you like. This creamy guac is the perfect cool contrast to all the spicy, savory layers in your Ground Beef and Potato Taco Bowl.

Step 6: Toss Together Pico de Gallo

Finely dice tomatoes, shallot, and jalapeno, then toss them with lime juice, salt, and loads of chopped cilantro. Allow it to sit for at least an hour so the flavors can get to know each other. Spoon it over your bowls for a pop of fresh, juicy crunch with every bite.

How to Serve Ground Beef and Potato Taco Bowl

Garnishes

For that classic taco shop flair, pile your bowl high and finish with a flourish of your favorite toppings: a dollop of chipotle aioli, scoops of creamy guacamole, freshly made pico de gallo, and a scatter of chopped cilantro or sliced jalapenos. Add a squeeze of lime for brightness and a handful of crunchy tortilla strips if you’re feeling festive.

Side Dishes

The Ground Beef and Potato Taco Bowl is a showstopper on its own, but sides can complete the meal in style. Try a light green salad dusted with cotija cheese, charred corn on the cob, or a simple bowl of pickled onions. A refreshing agua fresca or a tangy hibiscus tea would make the ultimate pairing.

Creative Ways to Present

You can let everyone customize their own bowl buffet-style—a perfect hands-on meal for gatherings and parties. For a fun twist, layer the components in small mason jars for easy grab-and-go taco bowls for picnics or packed lunches. Or, serve everything over a bed of crisp romaine for a hearty taco salad variation.

Make Ahead and Storage

Storing Leftovers

Keep the various components of your Ground Beef and Potato Taco Bowl separate for best results. Store cooled potatoes, beef, beans, pico, and guacamole in airtight containers in the fridge. The fresh toppings (like guac and pico) should be kept no longer than two days, while the beef and beans are happy for up to four days.

Freezing

You can freeze the seasoned taco beef and black beans for a quick taco bowl fix—just portion them into airtight containers. The potatoes, guacamole, and fresh toppings won’t freeze as well and are best enjoyed fresh.

Reheating

To reheat, simply warm the beef and beans in a skillet or microwave until piping hot. Potatoes can be crisped back up in a hot oven or toaster oven. Top everything with your chilled guac and pico after heating, and you’re back in business!

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works beautifully here—just be sure to season it generously, as it’s a bit leaner than beef. The spices and salsa will help keep it moist and full of flavor.

Is there a vegetarian version of this Ground Beef and Potato Taco Bowl?

Totally! Swap the ground beef for a plant-based crumble or extra black beans. Sweet potato cubes or roasted cauliflower also make fantastic main fillings.

Can I make the chipotle aioli without a food processor?

Yes, you can whisk by hand! Finely mince the garlic and chipotle, then slowly drizzle oil into your yolk and lemon mixture while whisking vigorously until it thickens. It’s a little bit of a workout, but so worth it.

What potatoes are best for roasting?

Russet or Yukon Gold potatoes are ideal—they turn golden and crispy while staying fluffy inside. Dice them evenly so they roast up at the same speed.

Will the guacamole turn brown in the fridge?

Guacamole will stay greener longer with a healthy splash of lemon juice. Press plastic wrap directly onto its surface before sealing in an airtight container to help prevent browning.

Final Thoughts

Give the Ground Beef and Potato Taco Bowl a try, and you’ll see why it’s a regular in my kitchen. There’s just something about the comfort of crispy potatoes against spiced beef, cool guac, and bright pico that makes everyone come back for seconds. Dive right in—your taste buds will thank you!