Chipotle Beef Potato Bowl Recipe

This crispy, smoky Chipotle Beef Potato Bowl Recipe is made with seasoned roasted potatoes, spicy ground beef, and fresh toppings, ready in just 45 minutes. The contrast of the hot, tender beef against the crunch of golden potatoes and the cool drizzle of creamy chipotle sauce creates an incredible bite. I love making this for meal prep because it tastes just as good the next day.

Better Than Takeaway

I used to grab burrito bowls on my way home from work, but I always felt they were missing something—texture. By swapping the usual rice for crispy roasted potatoes, you get a satisfying crunch that rice just can’t deliver. Plus, making this at home means I can control the spice level and ensure the potatoes are fresh out of the oven, not steaming in a cardboard container.

One mistake I made early on was overcrowding the sheet pan, which made the potatoes soggy instead of crisp. Now, I make sure to give them plenty of space to roast properly. The result is a restaurant-quality bowl that feels indulgent but is actually packed with protein and fresh ingredients.

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Chipotle Beef Potato Bowl Recipe Ingredients

For the Crispy Potatoes:

• 1.5 lbs Russet or Yukon Gold potatoes, washed and cubed (1/2 inch pieces)
• 2 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Chipotle Beef:

• 1 lb lean ground beef (90/10 or 85/15)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, chopped (plus 1 tsp extra sauce)
• 1/2 cup beef broth or water
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste

For the Toppings & Sauce:

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp adobo sauce (from the chipotle can)
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup Pico de Gallo (store-bought or homemade)
• Fresh cilantro, chopped

How To Make Chipotle Beef Potato Bowl Recipe

1. Roast the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on a large baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
2. Cook the Aromatics: While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking up the meat with a wooden spoon, until the beef is browned and the onions are soft. Drain excess fat if needed.
3. Simmer the Beef: Add the minced garlic, chopped chipotle peppers, cumin, oregano, and beef broth to the skillet. Stir well and reduce the heat to low. Simmer for 3–5 minutes until the liquid has slightly reduced and the beef is coated in a thick, smoky sauce.
4. Make the Sauce: In a small bowl, whisk together the sour cream, lime juice, and the extra teaspoon of adobo sauce. Add a pinch of salt if desired.
5. Assemble the Bowls: Divide the crispy potatoes among serving bowls. Top with a generous scoop of the chipotle beef. Finish with shredded cheese, Pico de Gallo, a drizzle of the creamy sauce, and fresh cilantro.

Recipe Tips

• Don’t Crowd the Pan: If your potatoes are touching on the baking sheet, they will steam rather than roast. Use two pans if necessary to ensure they get that essential crispy exterior.
• Control the Heat: Canned chipotle peppers in adobo are spicy. If you prefer a milder dish, start with 1 tablespoon of chopped peppers and add more to taste. The sour cream sauce helps cool things down.
• Meal Prep Friendly: Store the potatoes and beef in separate containers from the cold toppings (salsa and sauce). Reheat the hot components in the microwave or air fryer before adding the cold garnish.

What To Serve With Chipotle Beef Potato Bowls

These bowls are a complete meal on their own, but they pair perfectly with a side of chips and guacamole for extra richness. A cold glass of horchata or a lime sparkling water cuts through the smoky heat beautifully.

How To Store

Store the cooked beef and potatoes in airtight containers in the refrigerator for up to 4 days. Reheat in an air fryer at 350°F for 3-4 minutes to crisp up the potatoes again. The sauce and salsa should be stored separately and kept cold.

FAQs

Can I use sweet potatoes instead?

Yes, sweet potatoes work wonderfully in this recipe and add a nice sweetness to balance the spicy beef. They may roast faster than russet potatoes, so check them after 20 minutes.

Is this recipe gluten-free?

Yes, as long as you ensure your beef broth and chipotle peppers in adobo are certified gluten-free. Most brands are, but it is always good to check the labels.

Can I make this in an air fryer?

Absolutely. You can air fry the seasoned potatoes at 400°F for 15–20 minutes, shaking the basket halfway through. This is often faster than the oven method and yields very crispy results.

Nutrition

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 38g
• Protein: 32g