Description
These Irresistible Chipotle Beef Potato Bowls combine smoky, spicy chipotle-flavored ground beef with crispy roasted potatoes, fresh veggies, and creamy avocado for a satisfying and flavorful Mexican-inspired meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Roasted Potatoes
- 4 medium russet potatoes, diced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
Additional Toppings
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup black beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup crumbled cotija or feta cheese
- Lime wedges for serving
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Toss the diced russet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon paprika, salt, and pepper until evenly coated. Spread the potatoes out on a baking sheet in a single layer to ensure even roasting.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping the potatoes halfway through cooking. Roast until the potatoes turn golden brown and develop a crispy texture on the outside.
- Cook the Beef: While the potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until fully browned, about 6 to 8 minutes.
- Add Seasonings: Stir in the finely chopped chipotle peppers in adobo sauce, smoked paprika, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Continue cooking for an additional 2 to 3 minutes until the beef is infused with the smoky, spicy flavors.
- Warm the Corn and Beans: Heat the corn kernels and black beans in a small saucepan over low heat or in the microwave until warmed through, stirring occasionally.
- Assemble the Bowls: Divide the roasted potatoes evenly among 4 bowls. Top each bowl with the chipotle beef mixture, warmed corn, black beans, chopped red onion, diced avocado, fresh cilantro, and crumbled cotija or feta cheese.
- Serve: Serve each bowl with lime wedges on the side for squeezing over the top to add a bright, fresh citrus flavor just before eating.
Notes
- For a dairy-free version, omit the cheese or substitute with a plant-based alternative.
- These bowls are ideal for meal prep; store components separately and reheat before assembling to keep textures fresh.
- Adjust the heat level by varying the amount of chipotle peppers used.
