Ground Beef Potato Taco Bowl

• Ground beef: offers hearty protein and soaks up all the taco seasoning and salsa flavors choose 80 or 85 percent lean for juicier crumbles
• Finely diced onion: builds deep aromatic flavor in the beef I like sweet or yellow onion for milder taste
• Spicy taco seasoning: brings authentic taco spice blends look for one with a mix of cumin paprika garlic and chili for best results
• Chunky salsa: gives tangy moisture and helps create a saucy taco base choose a medium heat store brand or make your own
• Fresh lemon juice: brightens everything up and balances spice crucial for both beef and toppings use ripe lemons for lots of juice
• Russet potatoes: work best for crispy edges and fluffy interiors look for ones with smooth skins
• Olive oil: ensures the potatoes get crispy in the oven go with extra virgin for deep roasted taste
• Canned black beans: are quick filling and offer a creamy contrast choose no salt added for best control
• Onion powder, garlic powder and cumin: round out the flavor base for fast beans make sure your spices are fresh and fragrant
• Aleppo pepper: adds subtle heat and fruitiness if you do not have it try smoked paprika or a pinch of chili flakes
• Egg yolk, lemon juice, garlic, sugar and salt: form the base of a classic aioli use super fresh eggs and real lemon
• Chipotle in adobo: brings smoky heat and body to the aioli keep unused chipotles frozen for next time
• Vegetable oil: is needed for emulsifying homemade aioli choose a mild flavor oil
• Avocados: should be ripe but not mushy for guacamole you want them to just yield to gentle pressure
• Tomato, shallot, jalapeno and lemon juice: make fresh chunky guacamole with zip look for firm roma tomatoes and bright green jalapenos
• Guacamole seasoning: makes things easy if you do not have it just use a generous pinch of salt garlic powder and cumin
• In pico de gallo: ripe tomatoes shallot jalapeno cilantro and fresh lime juice create a punchy topping let it sit for best flavor
• Cilantro: should be bright and tender with no wilting for a herby finish

Step-by-Step Instructions

Prepare the Ground Beef Taco:

Heat a large skillet over medium heat add olive oil and diced onion cook gently for 4 to 6 minutes until softened and barely golden for rich base flavor. Add ground beef and break into small crumbles cook 15 to 20 minutes stirring until the beef is deeply browned and any moisture has evaporated. Sprinkle taco seasoning onto the cooked beef stir well to coat every crumb and add chunky salsa cook 2 to 3 minutes until a thick fragrant sauce forms. Pour in lemon juice and mix through simmer for another 3 to 5 minutes to concentrate the flavors and finish the beef with brightness.

Make the Crispy Baked Potatoes:

Set oven temperature to 425 degrees Fahrenheit for deeply roasted potatoes. On a baking sheet toss diced potatoes with olive oil and taco seasoning use clean hands for even coverage roast in a single layer for 30 minutes or until edges are golden brown and crispy flip halfway for best crunch.

Cook the Black Beans:

Drain and rinse black beans place in a small saucepan add onion powder garlic powder cumin Aleppo pepper and salt. Simmer gently on low heat for 15 minutes stirring occasionally so flavors infuse and create soft seasoned beans.

Mix the Chipotle Aioli:

Combine egg yolk lemon juice garlic sugar salt and chipotle in adobo in a small food processor pulse until well blended. With the motor running drizzle in vegetable oil slowly to emulsify blend until thick and creamy about one minute scrape down sides if needed then process until smooth.

Assemble the Guacamole:

Mash ripe avocados in a bowl with diced tomato shallot jalapeno lemon juice and seasoning mix until fully combined but still chunky taste and adjust seasoning.

Make Pico de Gallo:

Dice tomatoes shallot and jalapeno as finely as possible place in a bowl with chopped cilantro salt and fresh lime juice. Stir everything together and let sit for at least an hour if possible to allow flavors to meld best eaten same day.

Build the Bowls:

Add a scoop of crispy potatoes in each bowl top with seasoned ground beef black beans and a selection of guacamole pico de gallo chipotle aioli cheese sour cream or salsa as desired.

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One of my favorite elements here is the homemade chipotle aioli The smoky creamy hit ties everything together and guests always ask for extra on the side My kids love to help layer up the toppings and choose their own bowl adventures

Storage tips

Leftover meat potatoes and beans keep well in airtight containers in the fridge for up to four days If you want to crisp up the potatoes again spread them on a tray and reheat at 425 degrees until hot and crunchy Guacamole and pico de gallo should be kept separate and eaten within a day for freshest results The aioli will keep in the fridge tightly covered for up to five days

Ingredient substitutions

You can swap ground beef with ground turkey or soy crumbles for a lighter or vegetarian option Sweet potatoes can take the place of russets just cut into even chunks If you do not have Aleppo pepper use smoked paprika or chili powder For dairy free bowls skip the cheese or try a vegan sour cream

Serving suggestions

Serve with extra tortilla chips or warm tortillas for scooping Add shredded lettuce or pickled onions for more crunch and brightness If you are prepping for a group lay out all the toppings buffet style so everyone builds their own

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Cultural roots

This dish is inspired by Mexican and Tex Mex flavors that celebrate layering spicy savory and fresh elements Bowls are a modern format but the components draw from classic carne asada tacos refried beans and fresh salsas found in family gatherings and roadside taquerias

Recipe FAQs

→ How can I make the potatoes extra crispy?

For crispier potatoes, ensure they are diced uniformly, pat them dry before tossing with oil and seasoning, and spread them out evenly on the baking tray with space between pieces. Bake at high heat and flip halfway.

→ What toppings go best with this bowl?

Popular toppings include guacamole, pico de gallo, black beans, shredded cheese, sour cream, chipotle aioli, and salsa. Fresh cilantro and jalapeño add a flavorful kick.

→ Can I use another protein besides ground beef?

Yes, ground turkey or chicken work well with the same seasonings. For a vegetarian option, roasted veggies or lentils are delicious alternatives.

→ How spicy is this taco bowl?

The heat level depends on your chosen taco seasoning and the use of chipotle or jalapeño in toppings. Adjust spice by omitting or reducing hot ingredients to suit your taste.

→ Is this dish meal-prep friendly?

Absolutely. Prepare the beef, potatoes, and toppings ahead of time. Store components separately in airtight containers and assemble bowls fresh for best texture.