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Taco Loaded Potato Bowls (Meal Prep)

These taco loaded potato bowls are a high-protein, meal-prep-friendly dinner made with crispy roasted (or air-fried) potatoes, juicy taco-seasoned ground beef finished in a creamy sauce, and fresh homemade pico de gallo and guacamole. Perfect for easy weeknight meals, these bowls reheat well when you keep the fresh toppings separate and assemble right before eating for the best texture and flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 bowls
Calories 600 kcal

Ingredients
  

For the potatoes and taco beef

  • 2 lb lean ground beef (90–93%)
  • 2 russet potatoes medium
  • ½ cup beef broth
  • 2 wedge spreadable creamy cheese such as Laughing Cow wedges
  • 2 tbsp taco seasoning plus more to taste
  • salt to taste
  • black pepper to taste
  • avocado oil cooking spray or olive oil spray

For the pico de gallo

  • 3 tomatoes diced (3–4)
  • ½ white onion diced
  • 1 jalapeño pepper or serrano finely minced, optional
  • ½ cup fresh cilantro chopped
  • 2 tbsp lime juice from 1 lime
  • ½ tsp salt or to taste
  • black pepper to taste

For the guacamole

  • 3 avocados ripe
  • ½ yellow onion small, finely diced
  • 2 Roma tomatoes diced
  • 3 tbsp fresh cilantro finely chopped
  • 1 jalapeño pepper or serrano minced
  • 2 clove garlic minced (1–2 cloves)
  • 1 lime juiced
  • ½ tsp sea salt or to taste

For serving (optional toppings)

  • 1 cup shredded cheese low-fat or regular, to taste
  • ½ cup light sour cream or Greek yogurt, to taste
  • fresh cilantro for garnish, optional

Instructions
 

Cook the potatoes

  • Dice the russet potatoes into small, even cubes. Spray with avocado oil (or olive oil spray) and season with taco seasoning, plus salt and pepper to taste.
  • Cook the potatoes: Air fry at 400°F for 14–17 minutes, shaking halfway, until crisp and tender. (Or bake at 400°F for 20–22 minutes, flipping once for even browning.)

Make the creamy taco beef

  • Preheat a heavy-bottom pan over high heat for about 5 minutes. Lightly spray with oil, then add the ground beef.
  • Season with taco seasoning, salt, and pepper. Cook, breaking up the meat, until browned (about 3–4 minutes).
  • Add the creamy cheese wedges and beef broth. Stir until the cheese melts and the mixture looks saucy, then continue cooking until the liquid reduces and coats the beef.

Prep the fresh toppings

  • Make the pico de gallo: Combine diced tomatoes, white onion, jalapeño (optional), cilantro, lime juice, salt, and black pepper. Stir and adjust seasoning to taste.
  • Make the guacamole: Mash the avocados, then mix in onion, Roma tomatoes, cilantro, jalapeño, garlic, lime juice, and sea salt. Taste and adjust salt and lime as needed.

Assemble and meal prep

  • Assemble each bowl: Start with a layer of potatoes, then add the taco beef. Top with shredded cheese, guacamole, pico de gallo, and a spoonful of sour cream (or Greek yogurt). Garnish with extra cilantro if you like.
  • Meal prep tip: Reheat only the beef, potatoes, and cheese. Add pico and guacamole after heating so they stay fresh and don’t get watery.

Notes

  • For crispier potatoes, spread them in a single layer and shake the air fryer basket halfway through cooking (or flip once if baking).
  • Store pico de gallo and guacamole in separate small containers and add after reheating to keep them fresh.
  • To slow guacamole browning, press plastic wrap directly onto the surface and keep refrigerated.
  • Adjust taco seasoning to taste since salt and spice levels vary by brand.