Description
A flavorful Loaded Potato Taco Bowl Meal Prep featuring roasted potatoes, taco meat, fresh pico de gallo, and a spicy sriracha mayo drizzle.
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
Instructions
- 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.
Notes
- If you prefer less spice, reduce the amount of sriracha in the mayo.
- Use an air fryer for quicker and crispier roasted potatoes.
- Add diced avocado or shredded cheese for additional toppings.
- Store in the refrigerator for up to 4 days in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Pan-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
