Taco Bowl

Ingredients

• 2 lb Russet Potatoes (washed, peeled optional, cut into 1‑inch cubes)
• 2 Tbsp Avocado Oil (for coating potatoes)
• 1 Tbsp Cajun Seasoning (divided – half for potatoes, half for beef)
• 1.5 tsp Ground Cumin (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1.5 tsp Smoked Paprika (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1.5 tsp Chili Powder (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1 tsp Salt (for potatoes; additional pinch for pico)
• 2 Tbsp Tomato Paste (adds depth to the beef)
• 1 lb Ground Beef (85/15) (lean enough to stay juicy)
• 0.25 cup Water (to rehydrate tomato paste)
• 2 Tomatoes (medium, diced for pico)
• 0.25 cup Red Onion (finely diced for pico)
• 1 Jalapeño (seeded and finely diced)
• 2 Tbsp Fresh Cilantro (chopped)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 cup Shredded Cheddar or Mexican Blend Cheese (for topping)
• 1 Avocado (sliced, optional topping)
• 0.25 cup Sour Cream (optional garnish)

Instructions

1. Clean the Potatoes

   Scrub the potatoes under running water with a clean kitchen scrubber until all dirt is removed.

   Time: PT2M

2. Cube the Potatoes

   Cut the potatoes into roughly 1‑inch cubes. Try to keep pieces uniform for even roasting.

   Time: PT5M

3. Season the Potatoes

   Place the cubed potatoes in a large mixing bowl. Add avocado oil, 1 Tbsp Cajun seasoning, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp salt. Toss until evenly coated.

   Time: PT3M

4. Roast the Potatoes

   Spread the seasoned potatoes in a single layer on a roasting pan. Roast in a pre‑heated oven at 450°F for 20‑30 minutes, stirring halfway through, until golden and fork‑tender.

   Time: PT25M

   Temperature: 450°F

5. Prepare Pico de Gallo

   While potatoes roast, dice tomatoes, red onion, and jalapeño. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix well.

   Time: PT10M

6. Brown the Ground Beef

   Heat a skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

7. Season the Beef

   Stir in the remaining 1 tsp Cajun seasoning, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp chili powder, and 2 Tbsp tomato paste. Add ¼ cup water to rehydrate the paste.

   Time: PT2M

8. Simmer the Beef Mixture

   Reduce heat to medium and let the mixture simmer for 5 minutes, allowing the sauce to thicken and coat the meat.

   Time: PT5M

   Temperature: Medium

9. Assemble the Taco Bowls

   Divide the roasted potatoes among four bowls. Top each with a generous scoop of seasoned beef, a spoonful of pico de gallo, shredded cheese, avocado slices, and a dollop of sour cream if desired.

   Time: PT5M

10. Enjoy

    Serve the bowls hot and enjoy the blend of textures and flavors.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes, sweet potatoes
• Instead of Avocado Oil: olive oil, vegetable oil
• Instead of Cajun Seasoning: Creole seasoning, taco seasoning
• Instead of Ground Cumin: ground coriander
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Chili Powder: cayenne pepper (use less)
• Instead of Salt: sea salt, kosher salt
• Instead of Tomato Paste: crushed tomatoes (reduce liquid)
• Instead of Ground Beef (85/15): ground turkey, ground chicken
• Instead of Water: beef broth for extra flavor
• Instead of Tomatoes: canned diced tomatoes (drained)
• Instead of Red Onion: white onion
• Instead of Jalapeño: serrano pepper, green chili
• Instead of Fresh Cilantro: parsley (different flavor)
• Instead of Lime Juice: lime zest + a splash of water
• Instead of Shredded Cheddar or Mexican Blend Cheese: Monterey Jack, vegan cheese
• Instead of Avocado: guacamole
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Roasting Pan or Baking Sheet
• Skillet (8‑inch)
• Wooden Spoon or Spatula
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Cleaning and thoroughly scrubbing the potatoes to remove soil.
• Roasting potatoes at 450°F until fork‑tender but not burnt.
• Rehydrating tomato paste with water to avoid a dry beef sauce.
• Seasoning both potatoes and beef with the same Cajun blend for flavor cohesion.

Chef Tips from the Video

• Use avocado oil for its high smoke point and mild flavor; it lets the potatoes crisp without burning.
• For extra smoky depth, add a pinch of smoked chipotle powder to the beef seasoning.
• Finish the bowl with a squeeze of fresh lime just before serving for bright acidity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat potatoes and beef separately to retain texture.

Freezer: Portion the cooked beef and roasted potatoes into freezer‑safe bags; freeze up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Pico de gallo can sit at room temperature for up to 1 hour; keep covered.

Make-Ahead Tips

• Pico de gallo improves after 30 minutes; make it up to 24 hours ahead and keep refrigerated.
• Roasted potatoes can be cooked a day ahead; reheat in a hot skillet to restore crispness.
• Seasoned ground beef stores well for 2 days; reheat gently to avoid drying out.

Frequently Asked Questions