Ground Beef and Potato Taco Bowl 

Celebrate the flavors of Cinco de Mayo with this delicious Ground Beef and Potato Taco Bowl! This hearty meal combines seasoned ground beef, crispy potatoes, and all your favorite taco toppings for a customizable and satisfying dish. Here’s how to make it:

Ingredients:
For the Ground Beef Taco:

1 onion, finely diced
2 lbs ground beef
1 1/2 packs of spicy taco seasoning
1/2 cup Pace Chunky Salsa
6 tablespoons lemon juice
For the Crispy Baked Potatoes:

8 potatoes, diced
1/2 pack of spicy taco seasoning
Olive oil
For the Black Beans:

2 (15 oz) cans black beans, drained and rinsed
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon cumin
1/2 tablespoon Aleppo pepper
1/2 teaspoon salt
For the Chipotle Aioli:

1 egg yolk
1/2 tablespoon lemon juice
2 cloves garlic
1/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chipotle in adobo
1/2 cup vegetable oil
For the Guacamole:

2 avocados, mashed
1/2 tomato, finely diced
1/2 shallot, finely diced
1/2 jalapeño, finely diced
6 tablespoons lemon juice
1 pack of guacamole seasoning
For the Pico de Gallo:

2 tomatoes, finely diced
1 shallot, finely diced
1 jalapeño, diced
1 lime, juiced
1 teaspoon salt
1 cup chopped cilantro
Instructions:
Prepare the Crispy Baked Potatoes:
Preheat your oven to 425°F (220°C).
Toss the diced potatoes with olive oil and 1/2 pack of spicy taco seasoning. Spread them out on a baking sheet and bake for about 25-30 minutes, or until crispy and golden, flipping halfway through.
Cook the Ground Beef:
In a large skillet, heat a little olive oil over medium heat. Add the diced onion and sauté until translucent.
Add the ground beef and cook until browned. Drain excess fat if necessary.
Stir in the spicy taco seasoning, salsa, and lemon juice. Cook for an additional 5 minutes, allowing the flavors to meld.
Prepare the Black Beans:
In a saucepan, combine the black beans, onion powder, garlic powder, cumin, Aleppo pepper, and salt. Heat over medium heat until warmed through.
Make the Chipotle Aioli:
In a bowl, whisk together the egg yolk, lemon juice, minced garlic, sugar, salt, and chipotle in adobo. Slowly drizzle in the vegetable oil while whisking until the mixture thickens.
Prepare the Guacamole:
In a bowl, mash the avocados and mix in the diced tomato, shallot, jalapeño, lemon juice, and guacamole seasoning. Adjust seasoning to taste.
Make the Pico de Gallo:
In a bowl, combine the diced tomatoes, shallot, jalapeño, lime juice, salt, and chopped cilantro. Mix well.
Assemble the Taco Bowl:
In bowls, layer the crispy baked potatoes, seasoned ground beef, black beans, guacamole, pico de gallo, and drizzle with chipotle aioli.