Taco Bowl with Potatoes, Beef, and Pico de Gallo

This hearty taco bowl brings together golden roasted potatoes, fragrant taco-seasoned ground beef, juicy pico de gallo, and creamy toppings. It’s a smart choice for a quick family dinner: everything comes together in bowls in minutes, while the components cook in parallel.

Ingredients

Potato base

• Potatoes — 1.5 lb | 700 g
• Vegetable oil — 1.5 tbsp | 1.5 tbsp
• Salt and black pepper — to taste
• Sweet paprika — 1 tsp | 1 tsp (optional)

Taco beef

• Ground beef — 1 lb | 450 g
• Taco seasoning — 1 packet (to taste)
• Yellow onion, finely chopped — 1 small onion
• Garlic, minced — 2 large cloves
• Vegetable oil — 1 tbsp | 1 tbsp

Pico de gallo

• Roma tomatoes, seeded and diced — 4
• Yellow onion, chopped — 1/2 cup | 1/2 cup
• Jalapeño pepper, finely chopped — 1 large
• Cilantro, finely chopped — 1/4 cup | 1/4 cup
• Garlic, minced — 2 large cloves
• Juice of 1 lime
• Salt and pepper — to taste

Toppings

• Cheddar, shredded
• Avocado
• Sour cream
• Fresh cilantro, finely chopped

How to Make It

1. Preheat the oven to 425°F | 220°C. Cut the potatoes into 3/4-inch | 2 cm cubes, toss with 1.5 tbsp | 1.5 tbsp oil, paprika if using, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes until deeply golden, turning halfway through.
2. While the potatoes roast, make the pico de gallo: combine the tomatoes, onion, jalapeño, cilantro, and garlic. Add the lime juice, season with salt and pepper, then mix and chill briefly so the salsa can meld.
3. For the beef, heat a skillet over medium heat with 1 tbsp | 1 tbsp oil. Cook the onion for 3–4 minutes until softened, then add the garlic and cook for 30 seconds more.
4. Add the ground beef, breaking it up with a spatula. Cook for 6–8 minutes until browned. Stir in the taco seasoning and mix well. If desired, add 2–3 tbsp | 2–3 tbsp water and cook for 1–2 minutes more so the spices bloom and the sauce thickens slightly. Remove from the heat.
5. Assemble the bowls: divide the hot roasted potatoes among bowls, then top with the beef, pico de gallo, shredded cheddar, avocado slices, a spoonful of sour cream, and fresh cilantro.
6. Serve immediately while the potatoes and beef are warm and the cheese is just beginning to melt.

Tips and Variations

• Heat level: remove the seeds and membranes from the jalapeño, or swap in a milder chile.
• Dairy-free: skip the cheese and sour cream, and add guacamole or plant-based yogurt.
• Different bases: use rice, quinoa, or a mix of salad greens instead of potatoes for a lighter bowl.
• Make-ahead: pico de gallo can be made 1 day ahead; the beef keeps for up to 3 days in the fridge and reheats well in a skillet.

Nutrition

Servings	4
Calories per serving	700 kcal
Protein	29 g
Fat	40 g
Carbohydrates	53 g
Fiber	9 g
Sugar	6 g
Sodium	980 mg

FAQ

What can I use instead of ground beef?

Ground chicken or turkey works well, and for a vegetarian version you can use sautéed mushrooms with beans or plant-based mince.

If I don’t have jalapeño, what should I use?

Use any hot chili to taste, or add a pinch of chili flakes. You can also leave out the heat entirely for a milder salsa.

How do I store and reheat leftovers?

Store the components separately in airtight containers for up to 3 days. Reheat the potatoes and beef in a skillet or oven, then add the pico de gallo and avocado fresh when serving.