Name: Loaded Potato Taco Bowl Meal Prep: The Ultimate Make-Ahead Meal
Ingredients: 1.5 lbs baby potatoes, cubed; 1 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp cumin; Salt & pepper to taste; 1 lb lean ground beef (or turkey); 2 tsp taco seasoning (store-bought or homemade); ¼ cup tomato sauce or salsa; 1 tbsp olive oil; 1 cup shredded cheese (cheddar, Mexican blend); ½ cup sour cream or Greek yogurt; ½ cup salsa or pico de gallo; 1 cup corn kernels (fresh, frozen, or canned); 1 cup black beans, drained and rinsed; 1 avocado, sliced or mashed with lime; Cilantro, chopped; Optional: pickled jalapeños, shredded lettuce, green onions

Ingredients

Scale

For the Roasted Potatoes:

1.5 lbs baby potatoes, cubed
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt & pepper to taste

For the Taco Beef:

1 lb lean ground beef (or turkey)
2 tsp taco seasoning (store-bought or homemade)
¼ cup tomato sauce or salsa
1 tbsp olive oil

For Toppings:

1 cup shredded cheese (cheddar, Mexican blend)
½ cup sour cream or Greek yogurt
½ cup salsa or pico de gallo
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 avocado, sliced or mashed with lime
Cilantro, chopped
Optional: pickled jalapeños, shredded lettuce, green onions

Instructions

1. Roast the Potatoes

Preheat oven to 425°F (220°C).
Toss potatoes with olive oil and seasonings.
Spread on a parchment-lined sheet pan.
Roast for 25–30 minutes until golden and crispy, flipping halfway.

2. Cook the Taco Beef

Heat olive oil in a skillet over medium heat.
Add ground beef, breaking it up as it browns.
Stir in taco seasoning and tomato sauce or salsa. Simmer for 5 minutes.

3. Assemble the Bowls

In each meal prep container or serving bowl:

Base layer: roasted potatoes
Add a scoop of taco meat
Sprinkle cheese so it melts slightly
Top with corn, beans, salsa, avocado, and sour cream
Garnish with cilantro, lime wedges, or jalapeños