Name: Loaded Potato Taco Bowl Meal Prep Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb Lean Ground Beef; 1/2 tsp Creole Seasoning; 1/2 tsp Cumin; 1/4 tsp Ground Coriander; 1/4 tsp Onion Powder; 1/4 tsp Garlic Powder; 1/4 tsp Crushed Red Pepper; 1 tbsp Taco Seasoning, *or to taste; Salt + Pepper, *to taste; 5-6 Medium-Large sized Potatoes *I used Yukon Gold Potatoes, but use whatever kind you prefer.; 1 tbsp Olive Oil; 1 tsp Salt; 1 tsp Oregano; 1 tsp Garlic Powder; 1.5 tsp Paprika; 1 Large Tomato, diced; 1 Jalapeño, diced; 1/2 Red Onion, diced; 1/2 Lime, squeezed; Cilantro, chopped; Salt + Pepper, to taste; 1/2 cup Mayonnaise; 2 tbsp Sriracha, *or to taste; 1/4 tbsp Lemon Juice; 1 tsp Ground Black Pepper

Jump to Recipe

If you’re craving a bold, flavorful meal that checks all the boxes for taste, spice, and satisfying textures, meet your new meal prep obsession: Loaded Potato Taco Bowl Meal Prep. With layers of oven-crisped seasoned potatoes, juicy taco-spiced beef, vibrant homemade pico de gallo, and a drizzle of creamy sriracha mayo, this recipe turns everyday ingredients into a feast you’ll look forward to all week. Whether you’re planning lunches ahead or need a weeknight dinner with flair, this bowl brings comfort food energy with a fun, taco-inspired twist.

Loaded Potato Taco Bowl Meal Prep Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Loaded Potato Taco Bowl Meal Prep is how each simple ingredient shines through, bringing bursts of flavor, vibrant color, and that irresistible mix of crispy, tangy, and spicy in every bite. Don’t skip or swap lightly—the secret is in the details!

Lean Ground Beef: Juicy and savory, it holds all those taco spices for a rich, hearty filling.
Creole Seasoning: Adds a unique Southern kick that amps up the savory depth of the beef.
Cumin: Brings warm, earthy notes that define classic taco flavor.
Ground Coriander: Offers a citrusy edge, lightening up the spice blend.
Onion & Garlic Powder: For all-over flavor without the bites of raw onion or garlic.
Crushed Red Pepper: Gives a gentle heat—adjust to your spice preference.
Taco Seasoning: Your favorite blend brings everything together—customize to taste!
Salt & Pepper: Essential for brightening up the seasoning profile throughout the dish.
Potatoes (Yukon Gold or other): Creamy, golden potatoes form the hearty, crispy base.
Olive Oil: Helps the potatoes roast up golden and deliciously crisp on the edges.
Oregano: Lends a savory herbal note that sets the potatoes apart.
Paprika: Gives the potatoes vibrant color and mild smokiness.
Pico de Gallo Ingredients (Tomato, Jalapeño, Red Onion, Cilantro, Lime): Fresh, zesty, and packed with color and crunch for the topping.
Sriracha Mayo Ingredients (Mayonnaise, Sriracha, Lemon Juice, Black Pepper): Creamy with a spicy zing—perfect for drizzling over everything.

How to Make Loaded Potato Taco Bowl Meal Prep

Step 1: Roast the Potatoes

Start by preheating your oven to 400°F. Wash and chop your chosen potatoes into chunky, half-inch cubes—it’s the size that gives you the perfect balance of creamy centers and crispy edges. Toss the cubes with olive oil, salt, oregano, garlic powder, and paprika, making sure every single piece is generously coated. Spread them in a single layer on a baking sheet, then bake for 30-35 minutes, flipping once midway, until golden brown and irresistibly crispy. If you prefer, you can also air fry the potatoes at the same temperature for 20-25 minutes for maximum crisp.

Step 2: Make the Pico de Gallo

While the potatoes work their magic in the oven, mix up a fresh batch of pico de gallo. Dice up your tomato, jalapeño (seeds removed for less heat), and half a red onion. Toss them in a bowl with chopped cilantro, a big squeeze of lime, and a sprinkle of salt and pepper. This easy salsa not only brings the whole loaded potato taco bowl meal prep to life, but could absolutely be the star of its own party.

Step 3: Cook the Taco Meat

In a skillet over medium-high heat, crumble in your ground beef and shower it with the Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, and a generous scoop of taco seasoning. Cook, stirring frequently, until the beef is deeply browned and all those spices are soaked in, about 8-10 minutes. If you’re a fan of extra onion, toss in the other half of the red onion here for an added punch of flavor.

Step 4: Whip Up the Sriracha Mayo

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. For the full taco bowl effect, scoop some into a piping bag or a zip-top bag (snip off a corner) so you can drizzle it beautifully over your finished bowls. Store any leftovers in the fridge for dipping veggies or sandwiches later!

Step 5: Assemble the Bowls

Once everything’s ready, it’s assembly time! Divide your crispy potatoes between four meal prep containers, lining one half of each. Pile on your taco meat alongside the potatoes, then top the meat with a generous spoonful of pico de gallo. Finish with a flourish of sriracha mayo drizzled across the top. The result: Loaded Potato Taco Bowl Meal Prep perfection that stays fresh and mouthwatering even days later.

How to Serve Loaded Potato Taco Bowl Meal Prep

Garnishes

Garnishes bring the final pop to this meal prep dish. I love scattering on extra chopped cilantro, a few jalapeño slices for those who like heat, or a pinch of cotija cheese if you’re feeling indulgent. A fresh lime wedge tucked into each container not only looks gorgeous but gives an extra squeeze of brightness right before eating.

Side Dishes

While these bowls are satisfying on their own, you can round out your spread with simple sides. Think tortilla chips (for scooping up every last bit), a side of guacamole, or a crisp green salad with citrus vinaigrette. Each pairing brings something fun to the table—even simple sliced cucumbers or carrot sticks for a cool, crunchy contrast.

Creative Ways to Present

For a family dinner or party, try serving this Loaded Potato Taco Bowl Meal Prep “bar-style” with all components in separate bowls. Let everyone build their ideal bowl with extra toppings like sliced avocados, hot sauce, or pickled onions. Or, for a twist on taco night, scoop smaller portions into individual bowls for a vibrant, crowd-pleasing appetizer spread.

Make Ahead and Storage

Storing Leftovers

Loaded Potato Taco Taco Bowl Meal Prep is a meal prep superstar, keeping delicious and fresh for days. Store assembled bowls in airtight containers in the fridge for up to 4 days. Keep the sriracha mayo and pico de gallo separate if you like things super fresh, and just add them before serving.

Freezing

You can freeze the taco meat and potatoes (separately or together), but skip freezing the pico de gallo and sriracha mayo—they lose their lovely texture after thawing. Thaw overnight in the refrigerator before reheating and adding fresh toppings.

Reheating

To reheat, just pop a portion in the microwave until heated through, about 2-3 minutes. For reviving the crispiest potatoes, a few minutes in a hot skillet or air fryer works wonders. Add your fresh pico and sriracha mayo after heating, and it’s like a brand-new bowl every time.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and chicken take on the taco spices just as well. If you’re using a leaner meat, add a drizzle of olive oil to keep things juicy and flavorful in your loaded potato taco bowl meal prep.

What potatoes work best for this recipe?

Yukon Golds are ideal for their creamy centers and crispy edges, but red potatoes or even russets will do the trick. The key is cutting them into bite-size cubes and roasting until golden and crisp.

How spicy is the sriracha mayo?

The sriracha mayo brings a gentle kick, but you’re in control! Adjust the sriracha amount up for heat-lovers or down for a milder finish. The creamy mayo base keeps it balanced either way.

Do the potatoes stay crispy after reheating?

Potato crispiness does fade when reheated in the microwave, but the flavor stays on point and the bowl is still delicious! For maximum crisp, give reheated potatoes a quick blast in the air fryer or oven before assembling your loaded potato taco bowl meal prep.

Is this recipe gluten free?

It can be! Just double-check your taco seasoning to ensure it’s gluten free, and the rest of the meal is naturally gluten free, making it great for sharing with friends with dietary needs.

Final Thoughts

If you’re ready to jazz up your weekly meal prep, this Loaded Potato Taco Bowl Meal Prep is the way to go. You’ll look forward to every bite—from crisp potatoes and spiced beef to zippy salsa and creamy sauce—and the leftovers are just as satisfying. Give it a try and watch your lunches become something to truly savor!

Loaded Potato Taco Bowl Meal Prep Recipe

★★★★★

4.9 from 13 reviews

Author: lina
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Loaded Potato Taco Bowl Meal Prep recipe is a delicious and convenient way to enjoy a flavorful taco bowl anytime. With seasoned ground beef, crispy roasted potatoes, fresh Pico de Gallo, and a spicy Sriracha mayo drizzle, this meal prep option is perfect for lunch or dinner.

Instructions

Potatoes: Preheat the oven to 400°F. Wash and chop your potatoes into 1/2 inch cubes. Place your chopped potatoes into a bowl and drizzle 1 Tbsp of Olive Oil over them and toss. Sprinkle seasonings (1 Tsp Salt, 1 Tsp Oregano, 1 Tsp Garlic Powder, 1.5 Tsp Smoked Paprika) over potatoes and toss until all pieces are thoroughly coated in oil + seasonings. Bake potatoes at 400°F for 30-35 minutes or until golden brown and crispy on the edges. OR You may air fry the potatoes at 400°F for 20-25 minutes.
Pico de Gallo: While your potatoes cook, prepare your Pico de Gallo and taco meat. Wash your tomato and jalapeño. Dice your tomato, jalapeño, and half your red onion – set aside in a bowl. Chop your cilantro (*eyeball how much Cilantro you want. I used around 1 tbsp worth) and add your salsa. Squeeze half of a lime over your freshly chopped salsa and season to taste with salt + pepper. Mix until well combined.
Taco Meat + Bowl Prep: In a medium-sized skillet, season your ground beef with your favorite seasonings (don’t forget the taco seasoning!) and cook over medium-high heat until browned, about 8-10 minutes. *Optional – You can chop the other half of your red onion and add some diced onion into your taco meat for a little extra flavor. Mix mayonnaise (1/2 cup), Sriracha (2 Tbsp), lemon juice (1/4 Tbsp), and black pepper (1 Tsp) together in a bowl until well combined. Scoop some into a piping bag or ziplock bag & cut the corner off to drizzle on top, at the end and set to the side. *Keep any leftovers refrigerated. Once everything is prepped and finished cooking, assemble your containers. Divide your roasted potatoes up between the 4 containers, placing on one side. Followed by your taco meat on to the other side, topped with your fresh Pico de Gallo. Drizzle your siracha mayo on top of the meat + salsa and keep refrigerated until ready to serve.

Notes

The potatoes do lose most of their crispiness once reheated in the microwave. However, the taste is not impacted at all and it still tastes delicious!
You may air fry the potatoes at 400°F for 20-25 minutes over baking in the oven.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Lunch/Dinner
Method: Baking, Air Frying
Cuisine: Mexican