Description
A straightforward and flavorful Ground Beef & Potato Taco Bowl recipe that’s perfect for busy weeknights. This hearty meal combines seasoned ground beef, tender potatoes, and black beans, all topped with your favorite taco fixings for a delicious and satisfying dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ cup beef broth (or water)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- Optional toppings: shredded cheddar cheese, shredded Monterey Jack cheese, salsa, sour cream, guacamole, chopped cilantro, chopped green onions, shredded lettuce, sliced jalapeños
Instructions
- 1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for an additional minute until fragrant. Season with salt and black pepper to taste.
- 2. While the beef is cooking, prepare the potatoes. In a separate medium bowl, toss the cubed potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3. Roast the potatoes in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
- 4. Once the potatoes are almost done, add the beef broth (or water) to the skillet with the ground beef mixture. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the rinsed and drained black beans and the undrained can of Rotel diced tomatoes and green chilies.
- 5. Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings.
- 6. To assemble the taco bowls, spoon a generous portion of the ground beef and bean mixture into individual bowls. Top with the roasted potatoes.
- 7. Add your favorite taco toppings, such as shredded cheeses, salsa, sour cream, or guacamole.
Notes
Store leftover ground beef and potato mixture and cooked potatoes in separate airtight containers in the refrigerator for 3-4 days. Reheat the meat mixture on the stovetop or microwave. Reheat potatoes in a 375°F (190°C) oven for best texture, or in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A g
- Sodium: N/A mg
- Fat: N/A g
- Carbohydrates: N/A g
- Fiber: N/A g
- Protein: N/A g