Ground Beef Taco Bowl

5 from 5 votes

Ground Beef Taco Bowl is the ultimate taco-inspired meal with juicy ground beef, crispy sweet potatoes, creamy avocado, and a bold, drizzly sauce for a bowl you’ll crave!

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: American

Keyword: Ground Beef Taco Bowl

Servings: servings

Author: Chelsea Lords

Cost: $16.98

Equipment

Large skillet
Sheet pan (15" x 10")

Ingredients

Taco Beef

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 see note 1
2 tablespoons tomato paste
1-1/2 teaspoons minced garlic optional

Roasted Sweet Potatoes, Black Beans, & Corn

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

Sauce & Bowl Additions; see note 2

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

US - Metric

Instructions

Sweet Potatoes: Preheat oven to 425°F (220°C). Add 1/2-inch peeled and diced sweet potatoes to a large sheet pan. Drizzle with olive oil, then add paprika, garlic powder, salt, and pepper (I add 1 tsp salt & 1/2 tsp pepper). Toss well to coat. Spread in a single layer and roast until tender, about 30 minutes, flipping every 10 minutes. Once tender and golden, toss with corn and black beans to warm through.
Beef: Heat olive oil in a large nonstick skillet over high heat. Add diced onion and sauté for 3-5 minutes, or until golden. Push onions to the edges of the skillet. Add ground beef to the center, sear, crumble, and brown the beef, cooking until the liquid is absorbed into the beef. Stir in chicken broth or water, taco seasoning, tomato paste, and minced garlic. Cook until fragrant (1-2 minutes), then remove from heat.
Sauce: Zest a lime to get 1/4 tsp zest and juice to get 3 tbsp juice. In a bowl, mix the zest, juice, mayo (or Greek yogurt), chili powder, paprika, cumin, Sriracha, salt, and pepper (I add 1/4 tsp of each).
Assemble: Divide the beef among 4 bowls. Top with the roasted sweet potato mixture and diced avocado. Drizzle with sauce. If desired, add a drizzle of hot honey. Enjoy!

Video

Notes

Note 1: Or make your own using this taco seasoning recipe!

Note 2: I prefer this sauce over cottage cheese, but if you love cottage cheese, use that instead—mayo makes the sauce richer, while Fage 0 Greek yogurt adds protein and is more tangy.

Storage: Store the beef and sweet potato mixture separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave. Keep the sauce in an airtight container for up to a week. Slice avocado fresh, but if storing, keep it in a bag and trim any browned edges before using. Add toppings just before serving.

Nutrition