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Overhead view of a hearty taco bowl featuring roasted potato cubes, crumbled beef, and a thick layer of melted cheese. (Ground Beef and Potato Taco Bowls)

Ground Beef and Potato Taco Bowls: The Ultimate Crispy & Cheesy Weeknight Dinner

These Ground Beef and Potato Taco Bowls feature crispy roasted golden potato cubes topped with seasoned ground beef and melted cheese. A gluten-free, hearty meal perfect for quick weeknight dinners and meal prep enthusiasts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-style
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Yukon Gold potatoes diced into 1/2-inch cubes (680g)
  • 2 tbsp Olive oil (30ml)
  • 1 lb Lean ground beef 85/15 preferred (454g)
  • 2 tbsp Taco seasoning Homemade or store-bought
  • 1 cup Shredded yellow cheddar (113g)
  • 1 cup Shredded Monterey Jack (113g)
  • 2 large Roma tomatoes finely diced
  • 1/2 cup Fresh cilantro chopped (15g)

Equipment

  • 1 Large Baking Sheet For roasting potatoes
  • 1 Large Skillet For browning beef

Method
 

Roast the Potatoes
  1. Preheat oven to 400°F (200°C). Toss diced potatoes with oil and salt.
  2. Spread potatoes on a baking sheet and roast for 25-30 minutes until golden-brown with charred edges.
Cook the Beef
  1. Brown the ground beef in a skillet over medium-high heat until caramelized.
  2. Drain fat, add seasoning and water, and simmer until liquid is gone.
Assemble
  1. Fill bowls with potatoes, top with beef and a thick layer of cheese to melt.
  2. Top with diced tomatoes and fresh cilantro.

Notes

Tip 1. Use Yukon Gold potatoes for the best texture without peeling.
Tip 2. Grate your own cheese for a better melt.