High-Protein Potato Taco Bowls
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Taco night is always a win around here, but these High Protein Potato Taco Bowls are a fun way to switch things up when you’re craving those classic taco flavors. Instead of stuffing everything into tortillas, we’re piling seasoned taco meat, crispy roasted potatoes, fresh toppings, and a creamy high-protein taco sauce into one big satisfying bowl.
The combination of crispy potatoes and savory taco beef is seriously hard to beat. Every bite is loaded with flavor and texture, and the potatoes somehow make the whole thing feel a little heartier and extra comforting. Plus, the creamy cottage cheese-based taco sauce ties everything together while adding even more protein.
These bowls are also fantastic for meal prep. Roast a big batch of potatoes, make the taco meat, blend up the sauce, and you’ve got lunches or dinners ready for days. Just add your favorite toppings and dinner is basically done. Easy, filling, packed with protein, and guaranteed to make taco night a little more exciting.
For more taco-inspired recipes, try my 30 Minute Taco Skillet, Creamy Taco Pasta Salad, Instant Pot Chicken Taco Soup, or Ground Turkey Taco Zucchini Boats.
Table Talk with Tawnie
This is one of those recipes I’ve had on the menu rotation the last few months because it’s easy enough for weeknights, hits our protein goals, and is crazy delicious! The cottage cheese taco dressing is my new favorite and complements this meal so perfectly. If you’re not in the mood for yukon potatoes, you can also make it with my air fryer sweet potatoes – so yum!
- Ground beef: I like using 93/7 lean ground beef to keep the fat content lower while still getting plenty of flavor and protein. You can substitute ground turkey, chicken, or even ground bison if preferred.
- Potatoes: Russet or Yukon Gold potatoes both work great here. Russets get extra crispy in the oven, while Yukon Golds have a creamier texture. I leave the skin on for convenience, extra fiber, and less prep work! You can also make these bowls with my Air Fryer Sweet Potatoes.
- Beef bone broth: I use Kettle & Fire beef bone broth. It adds rich flavor to the taco meat while sneaking in about 8 extra grams of protein to the recipe. You can also use regular beef broth or water.
- Taco seasoning: Grab your favorite premade packet of taco seasoning, or see this recipe for my homemade mixture.
- Cottage cheese: The secret ingredient in the creamy taco sauce! Blended cottage cheese creates a smooth, creamy texture while adding extra protein. I recommend Good Culture cottage cheese for the best flavor and consistency.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Roast the potatoes
Toss the diced potatoes with olive oil and seasonings. Then bake for ~30-35 minutes, or until tender and crispy.
Cook the beef
While the potatoes are cooking, cook the onion until soft. Then add the ground beef and cook until browned, breaking it up as it cooks.
Add seasonings
Add the tomato paste, beef broth, and taco seasoning. Continue cooking until the meat is saucey. You may need to add an extra splash of bone broth to moisten the meat.
Make the sauce
Add all taco sauce ingredients to a blender and blend until smooth and creamy.
Assemble & enjoy!!
Assemble your bowls and add any of your favorite taco toppings! Drizzle the yummy cottage cheese taco sauce and enjoy!!
Expert Tips
- Don’t overcrowd the potatoes: Make sure the potatoes are in a single layer on the baking sheet so they roast instead of steaming. This is the key to getting those golden, crispy edges. Use two baking sheets if needed.
- Let the taco meat simmer: After adding the bone broth and taco seasoning, give the beef a few extra minutes to simmer. The broth reduces and creates a richer, more flavorful taco filling.
- Customize your toppings: Shredded lettuce, tomatoes, avocado, pickled onions, pickled jalapeños, cilantro, and crushed tortilla chips all make delicious additions.
- Use an air fryer for extra crispy potatoes: Cook the potatoes in the air fryer at 400°F for ~14 minutes, shaking halfway through, for maximum crispiness.
Variations / Substitutions
- Swap the protein: Ground turkey, ground chicken, ground bison, or even shredded rotisserie chicken works great in place of the ground beef.
- Make it spicy: Add diced jalapeños, chipotle powder, hot sauce, or your favorite spicy salsa to kick up the heat.
- Try sweet potatoes: Sweet potatoes make a delicious alternative to regular potatoes and add a touch of natural sweetness that pairs perfectly with taco flavors.
- Use a different sauce: Instead of the cottage cheese taco sauce, try Greek yogurt, avocado crema, cilantro lime dressing, or your favorite salsa.
- Add more vegetables: Sautéed peppers and onions, roasted corn, black beans, or diced zucchini are all easy ways to boost the volume and nutrition.
- Turn it into a burrito bowl: Add cooked rice, cauliflower rice, or shredded lettuce to stretch the recipe and create even heartier bowls.
- Make it low-carb: Replace the potatoes with roasted cauliflower, cauliflower rice, or a bed of shredded lettuce for a lighter taco bowl.
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
- Store leftover taco meat, potatoes, and creamy taco sauce in separate airtight containers in the refrigerator for up to 4 days.
- For best results, reheat the potatoes in the air fryer, oven, or skillet to bring back their crisp texture. The taco meat can be reheated in the microwave or on the stovetop until warmed through.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
High-Protein Potato Taco Bowls
Ingredients
For the Potatoes
- 2 lb russet or Yukon gold potatoes (diced in small ½ inch even pieces (I leave the skin on, easy peasy!))
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- Salt and pepper (to taste)
For the Taco Beef
- 1 lb. ground beef
- 1 small white or yellow onion (finely chopped)
- 1 Tbsp. tomato paste
- 1 (1 oz.) packet taco seasoning (reserve 1 tsp. to the side for the dressing, if making)
- 3/4 cup beef bone broth (adding Kettle & Fire bone broth adds ~8 grams extra protein)
Topping Ideas
- Guacamole
- Pico de gallo
- Sour cream
- Pickled red onions
- Shredded cheese (cheddar or Mexican cheese blend)
For the Cottage Cheese Taco Dressing (optional but adds more protein!)
- 1/2 cup cottage cheese
- 1/4 cup canned Rotel tomatoes with green chiles
- 3 Tbsp. sour cream or Greek yogurt
- Juice of 1 lime
- 1 Tbsp. olive oil
- 1-2 tsp. honey
- 1/2 tsp. taco seasoning
- Salt (to taste)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.2 lb russet or Yukon gold potatoes, 2 Tbsp. olive oil, 1 tsp. garlic powder, 1/2 tsp. paprika, Salt and pepper
- Roast the potatoes: Spread onto a baking sheet (you can toss directly on the baking sheet, or line with parchment, I wouldn’t use foil the potatoes tend to stick) and roast for ~30-35 minutes Start Timer, flipping halfway, until golden, tender, and crispy. (You can also air fry at 400°F for ~14 minutes Start Timer, tossing halfway through. Do not overcrowd the air fryer; work in batches if needed. Also, you can make this recipe with my air fryer sweet potatoes!
- Sauté the onion: Meanwhile, in a large skillet over medium heat, add a little olive oil and cook the onion until softened, about 3-4 minutes Start Timer.
- Cook the beef: Add ground beef and cook until browned and fully cooked, breaking it up into small pieces as it cooks.1 small white or yellow onion, 1 lb. ground beef
- Add seasonings: Stir in tomato paste and cook for 1 minute Start Timer. Add taco seasoning and beef bone broth. Cook for another 5-7 minutes Start Timer until meat is saucey, adding a splash more bone broth if needed to moisten meat.1 Tbsp. tomato paste, 1 (1 oz.) packet taco seasoning, 3/4 cup beef bone broth
- Make the dressing (optional): Add all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed. If too thick, add in a little bit of the juice from the rotel tomato can to thin out. If you don’t want to make the dressing, adding in your favorite salsa or pico is the perfect potato bowl topper.1/2 cup cottage cheese, 1/4 cup canned Rotel tomatoes with green chiles, 3 Tbsp. sour cream or Greek yogurt, Juice of 1 lime, 1 Tbsp. olive oil, 1-2 tsp. honey, 1/2 tsp. taco seasoning, Salt
- Assemble the bowls: Add a layer of crispy potatoes to each bowl. Top with taco beef and then cheese on top. You can microwave the bowls briefly so the cheese melts over everything if desired.
- Add toppings + serve: Finish with toppings of choice and a drizzle of the cottage cheese taco dressing (or your favorite hot sauce), and enjoy.Guacamole, Pico de gallo, Sour cream, Pickled red onions, Shredded cheese
Notes
- Store leftover taco meat, potatoes, and creamy taco sauce in separate airtight containers in the refrigerator for up to 4 days.
- For best results, reheat the potatoes in the air fryer, oven, or skillet to bring back their crisp texture. The taco meat can be reheated in the microwave or on the stovetop until warmed through with leftover beef bone broth to revive it.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
