Name: Ground Beef and Potato Taco Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 2 cups Yukon Gold potatoes, diced (about 2 medium potatoes); 2 tbsp olive oil; 1 tbsp taco seasoning; 1 cup shredded cheddar cheese; ¼ cup fresh cilantro, chopped

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Introduction

This Ground Beef and Potato Taco Bowl is a flavorful, hearty dish that combines seasoned beef with crispy sautéed potatoes and melted cheddar cheese. It’s a simple, satisfying meal perfect for busy weeknights or casual dinners with family and friends.

A beige bowl on a white marbled surface holds a multi-layered dish. The bottom layer is a bed of golden brown, crispy cubed potatoes. On top of the potatoes, there's a layer of browned ground meat with a crumbly texture. Over the meat, fresh green lettuce pieces and diced red tomatoes are scattered. The topmost layer features bright pink, thinly sliced pickled onions arranged in a loose swirl and a light dusting of white grated cheese that adds a fine texture. In the background, two white bowls with other food items are partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
2 cups Yukon Gold potatoes, diced (about 2 medium potatoes)
2 tbsp olive oil
1 tbsp taco seasoning
1 cup shredded cheddar cheese
¼ cup fresh cilantro, chopped

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and sauté until golden brown and fork-tender, about 10–12 minutes, stirring occasionally.
Step 2: Push the potatoes to one side of the skillet. Add the ground beef to the other side and cook until fully browned, breaking it apart as it cooks, about 5–7 minutes.
Step 3: Sprinkle taco seasoning over the beef and potatoes. Stir everything together until evenly coated. Cook for an additional minute to enhance the flavor.
Step 4: Sprinkle shredded cheddar cheese over the mixture. Reduce heat to low and cover the skillet for 1–2 minutes, until the cheese is fully melted.
Step 5: Serve hot, garnished with freshly chopped cilantro. Enjoy on its own or over rice or greens.

Tips & Variations

For extra crispiness, parboil the diced potatoes before sautéing.
Substitute ground turkey or chicken for a lighter option.
Add a squeeze of lime or some diced avocado for a fresh finishing touch.
Mix in black beans or corn for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Adding a splash of water can help keep the potatoes moist during reheating.

How to Serve

A white bowl is filled with three main layers: the bottom layer consists of golden-brown roasted potato wedges with slightly crispy edges; the middle layer has browned cooked ground beef scattered over the potatoes with melted cheese strings visible; the top layer is fresh and colorful, with a green chunky guacamole mound placed slightly off-center, and vibrant diced red tomatoes mixed with finely chopped onions and green herbs sitting beside the guacamole. A lime wedge rests inside the bowl on the right side. The bowl is placed on a light wooden surface with a folded silver fork and knife next to it, and a blurred amber-colored drink glass in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use russet or red potatoes instead of Yukon Gold. Just be sure to dice them evenly for even cooking and adjust sautéing time if needed.

How spicy is the taco seasoning?

The heat level depends on the brand of seasoning used. You can adjust the amount or use a mild seasoning blend if you prefer less spice.