Why Make This Recipe
Ground Beef Taco Bowl is a delicious and hearty dish that combines flavorful ingredients in a fun and easy way. This recipe is perfect for busy weeknights and can please everyone at the dinner table. With vibrant colors and satisfying textures, it brings a taste of Mexico right into your home.
How to Make Ground Beef Taco Bowl
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion (optional)
- 1 pound lean ground beef (93/7)
- 1/4 cup chicken broth or water
- 1 (1-ounce) packet taco seasoning
- 2 tablespoons tomato paste
- 1 1/2 teaspoons minced garlic (optional)
- 6 cups diced sweet potatoes (2 large potatoes)
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1 1/2 cups frozen corn
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 large avocado (diced)
- 1/2 cup mayo or Greek yogurt
- 2 limes
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon Sriracha
- Hot honey (optional)
Directions:
- Preheat your oven to 425 degrees F (220 degrees C). On a large sheet pan, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them out in a single layer and roast for about 30 minutes. Remember to flip them every 10 minutes until they are tender.
- In a large nonstick skillet, heat olive oil over high heat. Add the diced onion and sauté for 3-5 minutes until golden. Push the onions to one side, add the ground beef, and sear it. Crumble and brown the beef until all the liquid is absorbed. Mix in the chicken broth, taco seasoning, tomato paste, and minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.
- For the sauce, zest and juice the limes. Combine the zest and juice with mayo (or yogurt), chili powder, paprika, cumin, Sriracha, salt, and pepper in a bowl.
- To assemble your bowls, divide the beef among bowls. Top each bowl with the roasted sweet potato mixture and diced avocado. Drizzle with the sauce and add hot honey if you like it sweet. Enjoy your tasty meal!
How to Serve Ground Beef Taco Bowl
Serve Ground Beef Taco Bowl warm, right after assembling. You can offer extra toppings like cheese, sour cream, or fresh cilantro on the side for those who want to add more flavor.
How to Store Ground Beef Taco Bowl
You can store the leftovers in an airtight container in the fridge for up to 3 days. Make sure the beef and sweet potato mixture has cooled down before sealing. Reheat in the microwave or on the stove when you’re ready to enjoy the leftovers.
Tips to Make Ground Beef Taco Bowl
- Choose lean ground beef for a healthier option, but feel free to use turkey or chicken instead if you prefer.
- Cut the sweet potatoes into even sizes for uniform cooking.
- Feel free to add other vegetables like bell peppers or zucchini to the beef mixture for added nutrition.
Variation
Switch things up by using quinoa or brown rice as a base instead of sweet potatoes. You can also add different beans or try a different type of meat like shredded chicken or ground turkey.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prep the ingredients and cook them a day ahead. Just reheat before serving.
2. Is this recipe suitable for meal prep?
Absolutely! It stores well in containers, making it a great choice for weekly meal prep.
3. What can I use instead of sweet potatoes?
If you don’t have sweet potatoes, regular potatoes, cauliflower rice, or brown rice can also work well.
Ground Beef Taco Bowl
Ingredients
For the sweet potatoes
- 6 cups diced sweet potatoes (about 2 large potatoes)
- 1 tablespoon olive oil
- 1.5 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the beef mixture
- 1 tablespoon olive oil
- ½ cup finely diced yellow onion (optional)
- 1 pound lean ground beef (93/7)
- ¼ cup chicken broth or water
- 1 ounce packet taco seasoning
- 2 tablespoons tomato paste
- 1.5 teaspoons minced garlic (optional)
- 1.5 cups frozen corn
- 1 15-ounce can black beans (drained and rinsed)
For the toppings
- 1 large avocado (diced)
- ½ cup mayo or Greek yogurt
- 2 limes
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon Sriracha
- Hot honey (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). On a large sheet pan, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the sweet potatoes out in a single layer and roast for about 30 minutes, flipping them every 10 minutes until they are tender.
Cooking the Beef
- In a large nonstick skillet, heat olive oil over high heat. Add the diced onion and sauté for 3-5 minutes until golden.
- Push the onions to one side, add the ground beef, and sear it until browned, crumbling as it cooks.
- Mix in the chicken broth, taco seasoning, tomato paste, and minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.
Making the Sauce
- Zest and juice the limes. Combine the zest and juice with mayo (or yogurt), chili powder, paprika, cumin, Sriracha, salt, and pepper in a bowl.
Assembling the Bowls
- Divide the beef among bowls. Top each bowl with the roasted sweet potato mixture and diced avocado.
- Drizzle with the sauce and add hot honey if desired. Enjoy your tasty meal!