This Ground Beef and Potato Taco Bowl is a warm, hearty weeknight meal. Browned beef mixes with soft, tender potato cubes and bold taco seasoning. The dish smells savory and spicy. The texture pairs meaty crumbles with creamy potato bites. Top it with shredded cheese, sour cream, salsa, and cilantro for bright, fresh flavor. If you enjoy comforting beef-and-potato recipes, you might also like this creamy beef and potato soup for another cozy option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values vary with exact ingredients and toppings.)
- Calories per serving: 360 kcal
- Protein: 25 g
- Carbohydrates: 20 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 560 mg
Why Make This Ground Beef and Potato Taco Bowl
This bowl comes together fast. It uses simple pantry ingredients. It is filling without being heavy. The potatoes soak up taco spices and beef juices. You get a mix of textures: crisped edges on potato pieces and tender meat. It’s an easy crowd-pleaser and great for leftovers.
How to Make Ground Beef and Potato Taco Bowl
You will brown the beef, soften aromatics, add potatoes and seasoning, then simmer until the potatoes are tender. The method keeps flavors concentrated and hands-on time short. Use a heavy skillet to get some browning on the potatoes for extra texture.
Ingredients:
- 1 lb ground beef
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup beef broth
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, salsa, chopped cilantro
Directions:
Step 1: Preparation
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat from the pan.
Step 2: Mixing
Add the chopped onion and minced garlic to the skillet. Sauté with the beef until the onion is soft and translucent and the garlic is fragrant, about 2–3 minutes.
Step 3: Cooking
Stir in the diced potatoes and sprinkle in the taco seasoning. Cook and stir for about 5 minutes so the potatoes start to pick up the seasoning and brown slightly.
Step 4: Finishing
Pour in the beef broth, reduce heat to low, and cover the skillet. Let the mixture simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork. Taste and season with salt and pepper. Serve in bowls and top with shredded cheese, sour cream, salsa, and cilantro.
How to Serve Ground Beef and Potato Taco Bowl
Serve hot in deep bowls. Add shredded cheddar or Monterey jack for melt and richness. A dollop of sour cream cools the spice. Fresh salsa or pico adds acid and brightness. For a complete meal, add a simple green salad or warm tortillas on the side. This also works well served over rice or with a scoop of black beans.
How to Store Ground Beef and Potato Taco Bowl
- Refrigerator: Cool to room temperature, transfer to airtight containers, and store up to 3–4 days.
- Freezer: Place in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat with a splash of broth to loosen, or microwave in 1-minute intervals stirring between until hot.
Expert Tips for Perfect Ground Beef and Potato Taco Bowl
- Choose firm potatoes like Yukon Gold or red potatoes. They hold shape and become creamy inside.
- Dice potatoes evenly so they cook at the same rate.
- Brown the beef well. The browned bits add deep flavor.
- Don’t skip draining excess fat if your beef is fatty. A little fat carries flavor, but too much makes the dish greasy.
- If you want crispier potatoes, cook them uncovered for the last 5 minutes.
- Adjust the taco seasoning to taste. Use half a packet for milder heat.
- Add a squeeze of lime on top for a bright finish.
Delicious Variations
- Veggie-Loaded: Add diced bell pepper, corn, or black beans for color and fiber.
- Cheesy Bake: Transfer to an oven-safe dish, top with cheese, and broil until bubbly.
- Spicy Kick: Stir in chopped jalapeño or a dash of cayenne.
- Salsa Verde Twist: Use green salsa and cilantro for a tangy, herb-forward version.
- Low-Carb: Swap potatoes for riced cauliflower or turnips.
Frequently Asked Questions
Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works. They are leaner, so add a splash of oil when cooking to prevent drying. Adjust salt and seasoning to taste.
Q: Do I need to peel the potatoes?
A: No. Leaving the skin adds texture and nutrients. Peel them if you prefer a smoother bite.
Q: What if the potatoes aren’t tender after 20 minutes?
A: Continue simmering covered, checking every 5 minutes. Add a little more broth or water if the pan becomes dry.
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge for up to 4 days. Reheat on the stove with a splash of broth to restore moisture.
Q: How do I reduce the sodium?
A: Use a low-sodium taco seasoning or make your own. Choose low-sodium beef broth or dilute regular broth with water.
Q: Can I use frozen potatoes?
A: You can, but frozen diced potatoes may release more water. Adjust cooking time and finish uncovered to evaporate excess moisture.
Conclusion
This Ground Beef and Potato Taco Bowl is simple, satisfying, and flexible. It fills the house with warm, savory aromas and delivers cozy, comforting flavors in every bite. For another take on a loaded potato bowl with similar flavors, try this Loaded Potato Taco Bowl Recipe – Simple Home Edit. Give it a try — it’s an easy weeknight winner that invites toppings and tweaks to suit your taste.
Print
Ground Beef and Potato Taco Bowl
- Total Time: 40
- Yield: 4 servings 1x
- Diet: None
Description
A warm, hearty weeknight meal combining browned beef with tender potatoes and bold taco seasoning, topped with cheese, sour cream, and salsa.
Ingredients
- 1 lb ground beef
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup beef broth
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, salsa, chopped cilantro
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat from the pan.
- Add the chopped onion and minced garlic to the skillet. Sauté with the beef until the onion is soft and translucent and the garlic is fragrant, about 2–3 minutes.
- Stir in the diced potatoes and sprinkle in the taco seasoning. Cook and stir for about 5 minutes so the potatoes start to pick up the seasoning and brown slightly.
- Pour in the beef broth, reduce heat to low, and cover the skillet. Let the mixture simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork. Taste and season with salt and pepper. Serve in bowls and top with shredded cheese, sour cream, salsa, and cilantro.
Notes
For crispier potatoes, cook uncovered for the last 5 minutes. Adjust taco seasoning to taste and consider adding lime for brightness.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
