When you need dinner fast but still want something that tastes amazing, these Easy Taco Bowls with Taco Potatoes are the answer!
Hearty, gluten-free, and bursting with bold taco flavor, these scrumptious taco bowls come together quickly for a satisfying meal everyone is gonna love.
They’re an affordable and filling, flavor-packed dinner that brings all your favorite taco fixings together in one easy meal.
And Taco Bowls make extraordinary lunches, too.
Crispy, seasoned Taco Potatoes create the perfect base for my savory Ground Beef Taco Meat. Add some salsa, a dollop of sour cream, some cheese and a scoop of my fresh and zesty Easy Pico de Gallo for the finishing touches.
You can prep it all and get it to the table in about 40 minutes.
This new twist on Taco Tuesday is going to be a smash hit every time you add it to the menu! Delicious!
Ingredients and Variation Possibilities
This recipe is more of a “formula” for a hearty gluten-free dinner that everybody loves. I’ve listed the ingredients I used and then offered potential substitutions and variations that might be better suited to your family.
Pick and choose what fits your budget, your pantry and your personal taste. I particularly love this dinner because so many of the “layers” can be made ahead or bulk-prepared and pulled out to use when you need them.
►Taco Potatoes
I can’t get over these — crispy on the outside, fluffy on the inside — taco potatoes. They are the perfect hearty base for Taco Bowls. There are other gluten-free base possibilities, though. You could use:
- Mexican Rice Recipe, 10-Minutes & Easy
- Cauliflower Rice or Roasted Cauliflower
- Cilantro Lime Rice
- Coconut Rice
- Quinoa
- Salad Greens
- Sweet Potatoes, roasted or mashed
►Easy Ground Beef Taco Meat
This is cheap and easy to prep, and the flavor is spot-on. But there are plenty of possibilities for protein. Even some for those who don’t like the flavor of taco seasoning. Try:
- Easy Southwest Chicken Recipe, Juicy and Tender
- Mexican Shredded Beef, Slow Cooker Simple
- Slow Cooker Pork Carnitas
- Browned Ground Beef
- Rotisserie Chicken
►Cheese
I used freshly grated Extra Sharp Cheddar, but there are tons of cheese options that would be delicious. Try some of these:
- Cheddar Jack
- Colby Jack
- Monterey Jack
- Pepper Jack
- Queso – We’ve been eating a LOT of this Velveeta Queso Blanco [affiliate link] lately. But if you need a dairy-free option, check out my Cashew Queso, Easy 3-Ingredient Vegan Dip.
►Condiments
We used a drizzle of salsa and some sour cream. Use your favorite brands or try some of these other tasty options:
- Homemade Avocado Ranch Dressing
- Simple Homemade Guacamole
- Creamy Southwest Salad Dressing
- Homemade Chimichurri, Deliciously Spicy & Flavorful
►Toppings
These Taco Bowls were perfect, topped with my Easy Pico de Gallo. The fresh, zingy, lime-kissed tomatoes, onions, and cilantro brought all the flavors together, creating a delicious freshness and balance of flavors. Any favorite taco toppings will work for you. Try:
- diced tomatoes
- chopped green onions
- diced bell peppers
- diced avocado
- sliced black olives
- shredded lettuce
- black beans or pinto beans
- corn
- sliced or minced jalapenos
Choose combinations that make sense in your budget or with what you already have in your pantry. This easy family favorite Taco Bowl recipe can be something new and exciting every time you make it!
FAQs
Make the individual components ahead to save time, if you like.
•Make Ground Beef Taco Meat ahead and keep in the fridge for three to four days or in the freezer for up to three months. Seal it in an airtight container.
•Pico de Gallo can be made a day or two in advance and kept in an airtight container in the refrigerator.
•Make Taco Potatoes in advance and then re-crisp in the air fryer, though in my opinion, the texture is best when they are fresh.
Absolutely! One of the great things about this formula is that each bowl can be made to suit each person’s individual tastes. Assemble the components taco bar style and let everybody build their own!
What to Serve with Taco Bowls
Even though taco bowls with taco potatoes are all-in-one meal bowls, I get that you might want to offer some additional sides. Here are some quick and easy recipes that would be delicious!
- Air Fryer Green Beans with Garlic Butter Sauce
- Our Favorite Sweet Cornbread Recipe
- Strawberry Cottage Cheese Salad
How to Make Taco Bowls with Taco Potatoes
- Get Taco Potatoes into the air fryer or oven. (Full recipe in card.)
- Prepare Ground Beef Taco Meat. (Full recipe in card.)
- Prepare Pico de Gallo while potatoes and taco meat are cooking.
- Gather toppings and condiments.
- Build Taco Bowls customized to individual tastes.
The Recipe
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Easy Taco Bowls with Taco Potatoes
- Total Time: 40 minutes
- Yield: 6 to 8 bowls 1x
- Diet: Gluten Free
Description
Hearty, gluten-free Taco Bowls with crispy Taco Potatoes, savory taco meat, and fresh pico de gallo make an easy, flavor-packed weeknight dinner! There are so many delicious options for building them, so read the full post to get the myriad of variation possibilities. This recipe will show the ingredients I used, and nutritional info will reflect that option, too.
Ingredients
For Taco Potatoes:
- 3 lbs. potatoes, cut into bite-size pieces
- 2 to 3 Tablespoons taco seasoning, to taste
- 2 Tablespoons avocado oil
For Ground Beef Taco Meat
- 2 lbs ground beef, 85/15
- 1/3 cup homemade taco seasoning (or 2 packets)
- 1 cup water
- 2 Tablespoons tomato paste
For the Pico de Gallo
- 1 lb. cherry or grape tomatoes, small diced
- 1 cup red onion, finely minced
- 1/3 cup fresh cilantro, chopped
- 1 lime, zest and juice
- salt and pepper, to taste
To Assemble Bowls
- 1 1/2 cups Cheddar cheese, freshly grated
- 2/3 cup sour cream
- 1/2 cup salsa
Instructions
- Preheat oven or air fryer to 425°.
- Cut potatoes into bite-sized pieces, no larger than 1/2 to 1 inch. The smaller the pieces, the faster they will cook.
- Toss cut potatoes with avocado oil. Sprinkle with taco seasoning and toss to coat.
- Air fry or roast the potatoes for 25 to 40 minutes until outsides are crisp and insides are fork tender. Timing will depend on the size you cut and your appliance.
- Brown the ground beef as soon as you get the potatoes in the oven. Drain any excess grease.
- Add tomato paste, taco seasoning and water to ground beef and cook over medium heat until the meat is “saucy” and most of the water has evaporated.
- Dice tomatoes, onions and cilantro for pico de gallo. Add the lime zest and then squeeze and add the lime juice. Add salt and pepper to taste.
- Build taco bowls by placing a base layer of taco potatoes in the bottom of the bowl. Spread ground beef taco meat over the potatoes. Sprinkle grated cheese over the taco meat then add condiments of choice. We used sour cream and salsa. Top each bowl with a heap of fresh pico de gallo.
Notes
For detailed recipes and images of individual components, visit these recipe posts:
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Dish, Beef, Taco Night
- Method: Air Fryer, Oven, Stove Top
- Cuisine: Mexican American
More Easy Taco Night Recipes
- Easy Ground Beef Tacos (Soft Tacos)
- Easy Taco Soup Recipe: Quick and Delicious Supper on a Budget
- Delicious 10-Minute Taco Dip
- Bisquick Taco Pie, a Budget-friendly, Kid-friendly, Easy Recipe
- Mexican Street Tacos Recipe with Shredded Beef
- Creamy Sour Cream Chicken Enchiladas
- Pineapple Salsa Recipe | Bright & Refreshing
- Walking Taco Casserole Recipe (Frito Pie)
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
