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Potato taco bowl with all the toppings and a fork digging into the bowl.
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High-Protein Potato Taco Bowls

These High Protein Potato Taco Bowls are packed with seasoned ground beef, crispy potatoes, fresh toppings, and a creamy taco sauce. A satisfying, protein-packed meal perfect for meal prep and busy weeknights!
Course Main Course
Cuisine Mexican
Keyword potato taco bowls
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 647kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side of drizzle cubed potatoes with olive oil then adding the seasonings.
  • 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!
    Side-by-side of spreading out potatoes on baking sheet then roasting for 30-35 minutes.
  • 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.
    Side-by-side of cooking diced onion in large skillet until softened.
  • 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
    Side-by-side of adding ground beef into skillet and cooking until browned.
  • 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
    Three images side-by-side showing adding the tomato paste, seasoning and beef broth to the taco meat.
  • 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
    Three images side-by-side showing how to make the cottage cheese taco sauce.
  • 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
    Side-by-side of assembling taco bowls then drizzling the cottage cheese taco sauce on top.

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

Serving: 1bowl | Calories: 647kcal | Carbohydrates: 49g | Protein: 30g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 293mg | Potassium: 1428mg | Fiber: 4g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 5mg