Taco Potato Bowls

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.