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This recipe is a delightful twist on traditional tacos, combining crispy roasted potatoes with seasoned ground beef, fresh pico de gallo, creamy guacamole, and optional toppings like shredded cheese and sour cream. It's a hearty, flavorful dish that's perfect for a casual dinner or a fun family meal. Adjust the spice levels and toppings to suit your taste!
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Prepare the pico de gallo by mixing together fresh diced tomatoes, diced red onion, jalapeño, cilantro, lime juice, and salt. Cover and chill in the fridge until ready to serve.
Prepare the guacamole by mashing avocados and mixing them with diced red onion, lime juice, cilantro, garlic powder, and salt. Cover and chill in the fridge until ready to serve.
Wash and dry the Yukon gold potatoes, then cut them into small cubes.
Toss the potato cubes in a bowl with olive oil and taco seasoning until well coated.
Spread the potatoes evenly on a parchment-lined baking sheet.
Roast the potatoes at 425°F (220°C) for 30–35 minutes, stirring halfway through, until golden and crisp.
Heat a large greased skillet over medium-high heat.
Add the ground beef to the skillet and break it up as it cooks.
Season the beef with taco seasoning, adding more if needed. Optionally, add a splash of water or bone broth for extra moisture.
Cook for 8–10 minutes, stirring often, until the beef is browned and fully cooked.
Let the roasted potatoes cool slightly.
Build your bowl with a base of crispy potatoes, then top with seasoned beef, pico de gallo, guacamole, and your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
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For extra crispy potatoes, make sure they are spread out in a single layer on the baking sheet.
Adjust the spice level of the pico de gallo by adding or removing jalapeño seeds.
Use ripe avocados for the creamiest guacamole.
If you prefer a lighter dish, skip the cheese and sour cream toppings.
Leftover taco potato bowls can be stored in the fridge and reheated for a quick meal.
Can I use a different type of potato?
Yes, you can use other types of potatoes like russet or red potatoes, but Yukon gold potatoes work best for their creamy texture and crispiness when roasted.
How can I make this dish vegetarian?
You can replace the ground beef with plant-based meat alternatives, black beans, or lentils seasoned with taco seasoning.
Can I prepare the components ahead of time?
Yes, you can prepare the pico de gallo, guacamole, and even roast the potatoes ahead of time. Store them in the fridge and assemble the bowls when ready to serve.
What can I use instead of taco seasoning?
You can make your own taco seasoning using a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper.
Can I freeze the leftovers?
It's best to freeze only the cooked ground beef. The potatoes and fresh toppings like guacamole and pico de gallo are better enjoyed fresh.
Hi, I’m Viki, the face behind thecozycrumb. I’ve always believed that food is more than just fuel -it’s joy, comfort, and creativity rolled into one. On my blog, you’ll find a mix of wholesome recipes, sweet bakes, and everyday kitchen experiments made with love (and a little curiosity). Whether you’re here to try something new, find a healthier twist on a classic, or simply enjoy the cozy magic of baking, I’m so glad you stopped by. Grab a spoon, a whisk, and let’s create something delicious together!
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