Can taco bowls be made ahead?

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.

Can a taco bowl be customized?

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!

Easy Taco Bowls with Taco Potatoes

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

Units Scale

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

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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