Meal prepping just got a serious upgrade with these Loaded Potato Taco Bowls! Packed with seasoned ground beef, crispy roasted potatoes, fresh toppings, and all your favorite taco flavors, this meal is as satisfying as it is easy to make. Whether you’re looking for a grab-and-go lunch or a hassle-free dinner option that’s high in protein but low in calories, these bowls are the perfect balance of comfort food and convenience. Get ready to meal prep like a pro and enjoy a delicious, new twist on homemade taco bowls all week long!
Kelly’s Kitchen Tip’s
What’s so great about this meal prep is that is is fully customizable—swap out proteins, add extra veggies, or drizzle on your favorite sauces to make them your own. The tasty combinations are endless!
Potato Preparation
- I used Yukon gold potatoes for this recipe, as I am allergic to white potatoes. But you may use whatever potato you prefer.
- Soaking: After dicing, soak the potatoes in cold water for at least 30 minutes to remove excess starch. This helps achieve a crispier texture when roasted or air-fried.
- Seasoning Variations: While this recipe uses smoked paprika, oregano, garlic powder, and salt, feel free to experiment with other spices like cumin or chili powder for a different flavor profile.
Protein Alternatives
The recipe uses lean ground beef, but you can substitute it with ground turkey, chicken, or even plant-based alternatives like lentils or crumbled tofu for a different nutritional profile or to suit dietary preferences.
Pico de Gallo Enhancement
- Flavor Development: Prepare the pico de gallo in advance and let it sit for at least 15-20 minutes. This allows the flavors to meld together, resulting in a more robust taste.
- Customization: Adjust the level of jalapeño to control the spiciness, or add ingredients like diced mango or corn for a sweet twist.
Sriracha Mayo Adjustments
- Heat Level: Modify the amount of sriracha to suit your heat preference. Starting with 1 tablespoon and gradually adding more can help you find the perfect balance.
- Healthier Option: Consider using Greek yogurt in place of mayonnaise for a lighter, protein-packed alternative.
Meal Prep Storage
- Separation: Store components like the sriracha mayo and pico de gallo separately from the potatoes and meat to maintain optimal textures.
- Reheating: When ready to eat, reheat the potatoes and meat together, then add the cold toppings to preserve their freshness and flavor.
Additional Toppings
- Enhance your bowl with toppings such as shredded cheese, guacamole, sour cream, or chopped lettuce/greens to add layers of flavor and texture.
Love Meal Prepping? Check out these other tasty Meal Prep recipes to add to your meal plan this week.
Loaded Potato Taco Bowl Meal Prep
Equipment
- 1 Skillet
- 1 Large Kitchen Knife
- 2 Large Bowl *One to mix the salsa fresca. Another to mix the potato's in the oil + seasoning.
- 4 medium-sized Tupperware/ meal prep containers
Ingredients
Taco Meat
- 1 lb Lean Ground Beef
- 1/2 tsp Creole Seasoning
- 1/2 tsp Cumin
- 1/4 tsp Ground Coriander
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Crushed Red Pepper
- 1 tbsp Taco Seasoning, *or to taste
- Salt + Pepper, *to taste
Potato's
- 5-6 Medium-Large sized Potatoes *I used Yukon Gold Potatoes, but use whatever kind you prefer.
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1.5 tsp Paprika
Pico de Gallo (Salsa Fresca)
- 1 Large Tomato, diced
- 1 Jalapeño, diced
- 1/2 Red Onion, diced
- 1/2 Lime, squeezed
- Cilantro, chopped
- Salt + Pepper, to taste
Sriracha Mayo
- 1/2 cup Mayonnaise
- 2 tbsp Sriracha, *or to taste
- 1/4 tbsp Lemon Juice
- 1 tsp Ground Black Pepper
Instructions
Potato's:
- Preheat the oven to 400°F. Wash and chop your potatoes into 1/2 inch cubes.
- Place your chopped potatoes into a bowl and drizzle 1 Tbsp of Olive Oil over them and toss.
- Sprinkle seasonings (1 Tsp Salt, 1 Tsp Oregano, 1 Tsp Garlic Powder, 1.5 Tsp Smoked Paprika) over potatoes and toss until all pieces are thoroughly coated in oil + seasonings.
- Bake potatoes at 400°F for 30-35 minutes or until golden brown and crispy on the edges.OR You may air fry the potatoes at 400°F for 20-25 minutes.
Pico de Gallo:
- While your potatoes cook, prepare your Pico de Gallo and taco meat. Wash your tomato and jalapeño. Dice your tomato, jalapeño, and half your red onion – set aside in a bowl. Chop your cilantro (*eyeball how much Cilantro you want. I used around 1 tbsp worth) and add your salsa.
- Squeeze half of a lime over your freshly chopped salsa and season to taste with salt + pepper. Mix until well combined.
Taco Meat + Bowl Prep:
- In a medium-sized skillet, season your ground beef with your favorite seasonings (don’t forget the taco seasoning!) and cook over medium-high heat until browned, about 8-10 minutes.*Optional – You can chop the other half of your red onion and add some diced onion into your taco meat for a little extra flavor.
- Mix mayonnaise (1/2 cup), Sriracha (2 Tbsp), lemon juice (1/4 Tbsp), and black pepper (1 Tsp) together in a bowl until well combined. Scoop some into a piping bag or ziplock bag & cut the corner off to drizzle on top, at the end and set to the side. *Keep any leftovers refrigerated.
- Once everything is prepped and finished cooking, assemble your containers. Divide your roasted potatoes up between the 4 containers, placing on one side. Followed by your taco meat on to the other side, topped with your fresh Pico de Gallo. Drizzle your siracha mayo on top of the meat + salsa and keep refrigerated until ready to serve.
Notes
- The potatoes do lose most of their crispiness once reheated in the microwave. However, the taste is not impacted at all and it still tastes delicious!
- You may air fry the potatoes at 400°F for 20-25 minutes over baking in the oven.
13 responses to “Loaded Potato Taco Bowls: The Ultimate Meal Prep”
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I made these and it was so yummy! 10/10 recommend.
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I’m so glad to hear it was a hit! Thank you so much for sharing😄
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how do i know how many calories are in my prep?
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This recipe is 470 calories and includes 47g of protein!
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Is that per serving? I used simply potatoes diced already 567 g in a bag .
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Yes, it is roughly 470 Calories/ 47g Protein per serving. Any adjustments you make to the recipe will most likely alter the original calculations. I used between 5-6 potatoes (or 800g) in total and divided them up between the 4 prep containers. I hope this helps!
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This quickly turned into one of my absolute favorite meals! My husband is also obsessed! 10/10 recommended
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I’m so happy to hear it!! It’s definitely a favorite over in our house too lol. Thank you so much for sharing Kristi, I really appreciate your feedback!
[…] Looking for more meal prep ideas? Check out this incredibly delicious Loaded Potato Taco Bowl Meal Prep. […]
Used sweet potatoes as a substitute and Greek yogurt for the sauce. Delicious thank you so much!
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Oh yum! I love this idea. It’s my pleasure!
How many grams of meat and potatoes did you divide per each container?
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Truthfully, I just eyeballed it lol. I’m sorry to not be more helpful!
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