Loaded Potato Taco Bowl Meal Prep

Ingredients

• 454 g lean ground beef
• 0.5 tsp Creole seasoning (For the taco meat)
• ground cumin (For the taco meat; quantity not stated)
• 0.25 tsp ground coriander (For the taco meat)
• onion powder (For the taco meat; quantity not stated)
• garlic powder (For the taco meat; quantity not stated)
• 0.25 tsp crushed red pepper (For the taco meat)
• 1 tbsp taco seasoning (For the taco meat)
• salt and pepper (To taste; use in the taco meat and on the potatoes and pico de gallo)
• 900 g potatoes (Chopped into 1/2-inch cubes)
• 1 tbsp olive oil (For tossing with the potatoes)
• 1 tsp dried oregano (For the potatoes)
• 1.5 tsp paprika (For the potatoes)
• 200 g tomato (Diced, for the pico de gallo)
• 75 g red onion (Diced, for the pico de gallo)
• lime juice (Juiced; quantity not stated)
• 1 tbsp cilantro (Chopped, for the pico de gallo)
• 120 g mayonnaise (For the sriracha mayo)
• 15 g sriracha (For the sriracha mayo)
• 4 ml lemon juice (For the sriracha mayo)
• 1 tsp ground black pepper (For the sriracha mayo)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Wash and cut the potatoes into 1/2-inch cubes.

2. 2

   Place the potatoes in a bowl. Drizzle with olive oil, then toss with salt, dried oregano, and paprika until evenly coated. Spread them onto a baking sheet.

3. 3

   Roast the potatoes for 30–35 minutes, flipping halfway through, until golden and crispy. Alternatively, air-fry them at 400°F (205°C) for 20–25 minutes.

4. 4

   While the potatoes cook, dice the tomato and red onion. Add them to a bowl with the chopped cilantro and squeeze lime juice over the top. Season with salt and pepper, mix well, and set aside.

5. 5

   Heat a skillet over medium-high heat. Add the ground beef and season with Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper.

6. 6

   Cook the taco meat for 8–10 minutes, breaking it up as it cooks, until fully browned.

7. 7

   In a small bowl, mix the mayonnaise, sriracha, lemon juice, and black pepper until smooth. Transfer the sauce to a squeeze bottle or zip-top bag if desired.

8. 8

   Divide the roasted potatoes evenly between four meal-prep containers. Add the taco meat next to the potatoes, spoon the pico de gallo over the beef, and drizzle with the sriracha mayo.

9. 9

   Seal the containers and refrigerate.

Notes

The OCR is partially degraded for a few ingredient quantities. Cumin, onion powder, garlic powder, lime juice, and salt and pepper are listed without amounts in the source. The potato quantity is interpreted as 900 g from the visible OCR. Refrigerate the assembled meal-prep containers; the source does not specify a storage duration.

Nutrition per serving

• main
• meal prep
• high-protein
• beef
• Mexican-inspired
• roasted
• gluten-free