Name: Loaded Potato Taco Bowl Meal Prep
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: 1 lb lean ground beef; ½ tsp Creole seasoning; ½ tsp cumin; ¼ tsp ground coriander; ¼ tsp onion powder; ¼ tsp garlic powder; ¼ tsp crushed red pepper; 1 tbsp taco seasoning (or to taste); Salt and pepper (to taste); 5-6 medium-large potatoes (Yukon Gold preferred), chopped into ½-inch cubes; 1 tbsp olive oil; 1 tsp salt; 1 tsp oregano; 1 tsp garlic powder; 1.5 tsp smoked paprika; 1 large tomato, diced; 1 jalapeño, diced; ½ red onion, diced; ½ lime, squeezed; Cilantro, chopped (about 1 tbsp); Salt and pepper (to taste); ½ cup mayonnaise; 2 tbsp sriracha (or to taste); ¼ tbsp lemon juice; 1 tsp ground black pepper

This hearty meal prep combines the comfort of roasted potatoes with savory taco-seasoned beef, fresh pico de gallo, and a creamy sriracha mayo drizzle. It’s a perfect make-ahead option that brings together Mexican flavors with loaded potato goodness.

Why You’ll Love This Recipe

This loaded potato taco bowl is the ultimate meal prep solution for busy weeks. It offers a perfect balance of protein, carbs, and fresh vegetables in one convenient dish. The combination of crispy potatoes and seasoned beef provides satisfying comfort food elements, while the fresh pico de gallo adds brightness and the sriracha mayo brings a creamy kick. These bowls keep well in the refrigerator, making them ideal for planning multiple meals ahead. Plus, they’re customizable to your heat preference and dietary needs, making this recipe a versatile addition to your meal prep rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef serves as the protein-packed foundation for this meal prep. When cooked with the blend of spices, it becomes a flavorful taco meat that pairs perfectly with the potatoes. Choose lean ground beef for less fat while still maintaining flavor.
Potatoes are the hearty, filling base of this dish. Yukon Gold potatoes are recommended for their naturally buttery flavor and the way they crisp up beautifully when roasted, but russets or red potatoes work well too.
Creole seasoning adds a complex flavor profile with its blend of paprika, garlic, and herbs. It gives the taco meat a depth that goes beyond standard taco seasoning.
Cumin provides that classic, earthy taco flavor that’s instantly recognizable in Mexican cuisine. It adds warmth and complexity to the meat mixture.
Coriander complements the cumin with its slightly citrusy, floral notes that brighten the seasoned beef.
Onion powder and garlic powder infuse the meat with savory flavors without adding moisture or texture from fresh onions and garlic, creating a more uniform taco mixture.
Crushed red pepper brings customizable heat to the dish. You can adjust the amount based on your spice preference.
Taco seasoning ties all the individual spices together with its balanced blend of Mexican-inspired flavors. Even with the other spices, this addition ensures that classic taco taste.
Olive oil helps the potatoes crisp up in the oven while helping the seasonings adhere to the potato cubes.
Smoked paprika adds a subtle smokiness to the potatoes that complements the taco meat beautifully.
Tomatoes form the base of the fresh pico de gallo, adding juicy brightness to cut through the richness of the other components.
Jalapeños bring a fresh, green heat to the pico de gallo that wakes up your taste buds.
Red onion contributes sharp, crisp flavor and beautiful color to both the pico de gallo and optionally the taco meat.
Lime juice adds acidity to the pico de gallo, balancing flavors and adding a citrus punch that complements Mexican-inspired dishes.
Cilantro is the distinctive herb that gives the pico de gallo its characteristic fresh, slightly citrusy flavor.
Mayonnaise serves as the creamy base for the sriracha sauce, providing richness that balances the heat of the sriracha.
Sriracha sauce brings garlicky heat to the mayo drizzle, creating a spicy-creamy condiment that ties all the components together.
Lemon juice brightens the sriracha mayo with a hint of acidity that cuts through the richness.

Directions

Preheat oven to 400°F (200°C). Toss chopped potatoes with olive oil, salt, oregano, garlic powder, and smoked paprika until evenly coated. Spread on baking sheet and bake for 30-35 minutes until golden and crispy. Alternatively, air fry at 400°F for 20-25 minutes.
Meanwhile, prepare pico de gallo by combining diced tomato, jalapeño, red onion, and chopped cilantro in a bowl. Squeeze lime over and season with salt and pepper. Mix well and set aside.
In a skillet over medium-high heat, season ground beef with Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook 8-10 minutes until browned. Optional: add diced red onion to meat while cooking for extra flavor.
Mix mayonnaise, sriracha, lemon juice, and black pepper in a bowl until smooth. Transfer to a piping bag or ziplock bag with a corner cut off for drizzling. Set aside.
Assemble meal prep containers by dividing roasted potatoes and taco meat evenly. Top meat with pico de gallo and drizzle sriracha mayo on top. Refrigerate until ready to serve.

Servings and Timing

This recipe makes 4 generous servings, perfect for meal prepping lunches or dinners for the workweek. Each serving contains approximately 470 calories, providing a balanced meal with protein, carbohydrates, and vegetables.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Substitute the ground beef with black beans, lentils, or plant-based ground meat alternative. Season the plant-based protein with the same spice blend for similar flavor.
Paleo/Whole30: Replace the white potatoes with sweet potatoes and use a compliant mayonnaise for the sriracha sauce.
Low-Carb: Substitute the potatoes with cauliflower florets roasted with the same seasonings, or use a mix of bell peppers and zucchini as the base.
Breakfast Bowl: Add a fried or soft-boiled egg on top for a breakfast-inspired version.
Chicken Variation: Use ground chicken or turkey instead of beef for a lighter option.
Loaded Nacho Style: Add black beans, corn, and shredded cheese to create a nacho-inspired bowl.
Avocado Addition: Top with sliced avocado or guacamole just before serving for healthy fats and creaminess.
Roasted Veggie Boost: Add roasted bell peppers, zucchini, or corn to increase the vegetable content.

Storage/Reheating

These loaded potato taco bowls can be stored in airtight containers in the refrigerator for up to 4 days. For best results, keep the pico de gallo and sriracha mayo in separate containers and add them just before eating.
To reheat, microwave the potato and beef portion for 1-2 minutes until hot throughout. Alternatively, reheat in an oven at 350°F for about 10 minutes if you prefer the potatoes to maintain some crispness.
The sriracha mayo can be stored separately in the refrigerator for up to a week. The pico de gallo is best consumed within 2 days as the tomatoes will release moisture and the mixture may become soggy.
For meal prep, you can also freeze the cooked beef and potatoes for up to 3 months. Thaw overnight in the refrigerator before reheating and adding fresh toppings.

FAQs

Can I make this recipe ahead of time?

Yes, this recipe is specifically designed for meal prep. The beef and potatoes can be prepared up to 4 days in advance. For optimal freshness, store the pico de gallo and sriracha mayo separately and add them just before serving.

How do I keep the potatoes crispy in meal prep?

For maximum crispness, slightly undercook the potatoes by a few minutes when initially roasting them. Also, let them cool completely before assembling your meal prep containers. When reheating, use an air fryer or oven instead of a microwave if possible.

Can I substitute the ground beef?

Absolutely! Ground turkey, chicken, or plant-based alternatives work well with the same seasonings. You can also use shredded chicken or even chorizo for different flavor profiles.

Is this recipe spicy?

The recipe has a moderate heat level from the jalapeño, crushed red pepper, and sriracha mayo. To make it milder, remove the seeds from the jalapeño, reduce or omit the crushed red pepper, and use less sriracha in the mayo.

What can I use instead of sriracha mayo?

Greek yogurt mixed with hot sauce, avocado crema, or even a simple dollop of sour cream would all work well. For a dairy-free option, try a cashew-based cream sauce with hot sauce added.

How can I make this recipe more budget-friendly?

Use regular russet potatoes instead of Yukon Gold, buy ground beef in bulk when on sale and freeze portions, and make your own taco seasoning from basic spices. You can also stretch the meat further by adding beans or cooked rice.

Are there any shortcuts to make this quicker?

Use pre-made pico de gallo from the grocery store, pre-seasoned taco meat, or a packet of taco seasoning instead of individual spices. You can also use frozen diced potatoes that cook faster than fresh.

Can I cook this all in one pot or pan?

While the recipe is designed with separate components, you could brown the meat first, remove it, then cook the potatoes in the same pan if you don’t mind them being less crispy. This would capture all the meat flavors in the potatoes.

How can I add more vegetables to this meal?

Mix in diced bell peppers, corn, or zucchini with the beef while cooking, or roast additional vegetables alongside the potatoes. You can also add leafy greens like spinach or kale to the base of each container.

Is this recipe gluten-free?

Yes, as written this recipe is gluten-free, but always check your taco seasoning and Creole seasoning ingredients as some commercial blends may contain wheat-based fillers or anti-caking agents.

Conclusion

This Loaded Potato Taco Bowl Meal Prep brings together the best of comfort food and practical meal planning. The combination of crispy seasoned potatoes, flavorful taco meat, fresh pico de gallo, and spicy sriracha mayo creates a satisfying, balanced meal that you’ll look forward to eating throughout the week. What makes this recipe truly special is its flexibility – you can easily adjust the components to suit your taste preferences or dietary needs while maintaining the delicious core flavors. Whether you’re a meal prep veteran or just starting out, these taco bowls prove that make-ahead meals can be exciting, flavorful, and something to look forward to. Try this recipe once, and it’s likely to become a regular in your meal prep rotation.