Ground Beef Potato Taco Bowl (Print-Friendly Version)
Savor seasoned ground beef and crispy potatoes loaded with fresh toppings in every bowl.
# What You’ll Need to Make This:
→ Ground Beef Mixture
01 -
1 medium onion, finely diced
02 -
900 g ground beef
03 -
20 g spicy taco seasoning (approx. 1 1/2 standard 28 g packets)
04 -
120 ml chunky tomato salsa
05 -
90 ml freshly squeezed lemon juice
06 -
1 tablespoon olive oil
→ Crispy Baked Potatoes
07 -
8 medium potatoes, diced (approx. 1.2 kg)
08 -
7 g spicy taco seasoning (approx. 1/2 packet)
09 -
2 tablespoons olive oil
→ Black Beans
10 -
800 g canned black beans, drained and rinsed
11 -
1 tablespoon onion powder
12 -
1 tablespoon garlic powder
13 -
1/2 tablespoon ground cumin
14 -
1/2 tablespoon Aleppo pepper or substitute mild chili flakes
15 -
1/2 teaspoon salt
→ Chipotle Aioli
16 -
1 egg yolk
17 -
7 ml freshly squeezed lemon juice
18 -
2 garlic cloves
19 -
1.25 ml granulated sugar
20 -
2.5 ml salt
21 -
2 tablespoons chipotle peppers in adobo sauce
22 -
120 ml vegetable oil
→ Guacamole
23 -
2 ripe avocados, mashed
24 -
1/2 medium tomato, finely diced
25 -
1/2 small shallot, finely diced
26 -
1/2 jalapeno, finely diced
27 -
90 ml freshly squeezed lemon juice
28 -
1 packet guacamole seasoning mix
→ Pico de Gallo
29 -
2 medium tomatoes, finely diced
30 -
1 small shallot, finely diced
31 -
1 medium jalapeno, diced
32 -
1 lime, juiced
33 -
5 g salt (1 teaspoon)
34 -
30 g chopped fresh cilantro (about 1 cup)
# How to Prepare:
01 -
Heat olive oil in a large pan over medium-high heat. Add diced onion and ground beef, cooking for 15–20 minutes until the beef is browned and cooked through. Drain excess fat if needed.
02 -
Add spicy taco seasoning and chunky salsa to the pan, stirring to coat the meat evenly. Pour in lemon juice, mix thoroughly, and let simmer on low for 3–5 minutes, allowing the flavors to meld and the sauce to thicken.
03 -
Preheat oven to 220°C. On a baking tray, toss diced potatoes with taco seasoning and olive oil until well coated. Spread in a single layer and bake for 30 minutes, or until golden and crispy. Toss once partway through baking for even browning.
04 -
Combine black beans, onion powder, garlic powder, cumin, Aleppo pepper, and salt in a saucepan. Stir well and cook over low heat for 15 minutes, allowing flavors to infuse.
05 -
In a food processor, combine egg yolk, lemon juice, garlic cloves, sugar, salt, and chipotle in adobo. Pulse until smooth. With the processor running, stream in vegetable oil slowly until the mixture emulsifies and forms a creamy aioli. Scrape down the sides and pulse again to unify.
06 -
In a bowl, combine mashed avocados, diced tomato, shallot, jalapeno, lemon juice, and guacamole seasoning. Mix well until smooth and homogeneous.
07 -
Combine finely diced tomatoes, shallot, jalapeno, lime juice, salt, and chopped cilantro in a bowl. Mix thoroughly and let rest for at least 1 hour to allow flavors to blend.
08 -
Divide crispy potatoes among serving bowls. Top each with ground beef mixture, black beans, guacamole, pico de gallo, and a dollop of chipotle aioli. Add optional toppings such as shredded cheese or sour cream as desired.
# Extra Tips:
01 -
For optimal flavor, allow pico de gallo to marinate for at least one hour before serving.
02 -
Warming bowls before filling will help maintain the temperature of the dish.