Description
This Chipotle Beef Potato Bowls recipe is a hearty and flavorful Mexican-inspired main course featuring tender ground beef cooked with smoky chipotle peppers and aromatic spices, served atop crispy roasted russet potatoes. Topped with melted cheddar cheese, a dollop of sour cream, and fresh cilantro, these bowls make a satisfying and gluten-free meal perfect for a spicy dinner or meal prep.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 tablespoon chipotle peppers in adobo sauce (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 red bell pepper (diced)
- 1/2 red onion (diced)
Potatoes
- 4 medium russet potatoes (cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Toppings and Garnish
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed russet potatoes with olive oil, chili powder, onion powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure even roasting.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 25-30 minutes, flipping them halfway through cooking to promote even crispiness. Roast until they are golden brown and tender on the inside.
- Cook Beef Mixture: While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, about 5–7 minutes. Drain any excess fat from the skillet as necessary.
- Season Beef: Stir in the minced chipotle peppers in adobo sauce, smoked paprika, ground cumin, garlic powder, salt, and black pepper into the beef. Mix well to evenly distribute the smoky and spicy flavors.
- Add Vegetables: Add the diced red bell pepper and red onion to the skillet. Cook for an additional 4-5 minutes until the vegetables are softened and tender, combining the flavors thoroughly.
- Assemble Bowls: Divide the roasted potatoes evenly among four bowls. Top each portion with a generous helping of the chipotle beef mixture. Sprinkle shredded cheddar cheese over the hot beef to allow it to melt slightly.
- Finish and Serve: Add a dollop of sour cream to each bowl, garnish with chopped fresh cilantro, and serve with lime wedges on the side to squeeze over for a fresh, zesty finish.
Notes
- For a spicier kick, increase the amount of chipotle peppers in adobo sauce or add a dash of your favorite hot sauce.
- Sweet potatoes can be substituted for russet potatoes for a sweeter flavor and increased fiber content.
