Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch


Your family and friends will love to customize their taco bowls and you will loooooove how easy they are!   These Barbacoa Beef Taco Bowls are bursting with juicy, rich, spicy (customizable), Barbacoa Beef, cheesy hash browns (SO good), crispy lettuce, a medley of crunchy bell peppers, warm black beans, and cilantro corn all drizzled with tangy Avocado Ranch and showered with crunchy tortilla chips!


Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch


I just posted my Slow Cooker Beef Barbacoa and I’ve already been showered with comments on my FB saying the Barbacoa Beef was a hit and a particular favorite comment read, “Rarely do foods taste as good as they look. I made this last night and it was wonderful. Thank you for the recipe! It will be made many more times.” –  thank you Amanda, you have great taste!

Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch and chips on the side.

So in case you are wondering if you should make my  Crockpot Barbacoa Beef recipe, the answer is  YES!  And you should make my Barbacoa Beef Enchiladas AND these Barbacoa Beef Taco Bowls because melt-in-your-mouth tender, tangy chipotle beef + taco fixins’ = irresistible.

Showing how to make Barbacoa Beef Taco Bowls.

How to Make Taco Bowls

To make these Barbacoa Beef Taco Bowls, we first start by making our easy  Slow Cooker Barbaco Beef.  While the beef is bathing in the intensely flavored slow cooker bath, you prep all your taco bowl recipe ingredients.  I love that!  So when it’s dinner time, all that’s left to do is assemble the taco bowls – or better yet, let every diner assemble their own bowls so all that’s left to do is eat!

For the Beef Taco Bowl fixins, we start out with cheesy hash browns.  You can substitute rice if you prefer (my Cilantro Lime Rice would be amazing) but both Patrick and I were drooling over the meat/cheese/potato combo.  The hash browns are a nod to California Carne Asada Burritos which are a staple here in San Diego and particularly in our little family.

Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch with a fork taking a bite.

Basically, Carne Asada Burritos are your favorite carne asada burritos stuffed with French fries!  Can I hug the genius who came up with that?!  Because really, there is just something heavenly about meat and potatoes together.  And  if you thought French fries and steak were delicious, I can’t wait for you to sink your teeth into juicy Barbacoa Beef and crispy, cheesy hash browns!

Our Barbacoa Beef Taco Bowls also boast a sauteed medley of black beans, red bell peppers and sweet corn which are tossed with a splash of lime juice and cilantro as well as ground cumin, salt and garlic.  Delectable all on their own.

Preparing ingredients for Barbacoa Beef Taco Bowls.

The  Barbacoa Beef Taco Bowls are finished with fresh, crunchy lettuce, plenty of crispy crushed tortilla chips and the crowning Avocado Ranch!  Its luxuriously creamy, tangy and lick the blender delicious.   Alternatively, you can also top with avocado crema or homemacde guacamole. 

Barbacoa Beef Taco Bowls with a jar of Avocado Ranch dressing.

Pile all those yummy layers together and you have Barbacoa Beef Taco Bowls.  A new level of yummilicous!

Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch in a bowl with chip garnish.



Pin them to your MEXICAN, SLOW COOKER, BEEF or DINNER Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by

Barbacoa Beef Taco Bowls with Hash Browns & Avocado Ranch serving with a fork.


LOOKING FOR MORE mexican favorite recipes?

Taco bowl recipe

Beef Barbaco Taco Bowls

These Barbacoa Beef Taco Bowls are an explosion of flavor and texture in every juicy, crispy bite and make a fabulous prep ahead dinner or Game Day favorite – do I hear taco bowl bar?!  
Servings: 4 servings
Total Time: 38 minutes
Prep Time: 20 minutes
Cook Time: 18 minutes

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!


Cheesy Hash Browns

  • 1 (20 oz. pkg) frozen hash browns (with garlic, onion, salt, pepper)*
  • 3 tablespoons Vegetable oil
  • 1/2 teaspoon chili powder
  • 1 cup shredded sharp cheddar cheese

Black Beans & Sweet Corn

  • 1 15 oz. can black beans rinsed and drained
  • corn from 2 husks sweet corn OR 1 15 oz. can sweet corn, rinsed and drained
  • 1 red bell pepper chopped
  • ¼ tsp EACH ground cumin, garlic powder, salt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro


  • 4-6 cups chopped romaine lettuce
  • 1 cup grape tomatoes halved
  • chopped avocados optional
  • lots of crushed Tortilla chips

Avocado Ranch

  • 1 large Avocado peeled and pitted
  • 1/3 cup packed cilantro leaves
  • 2 garlic cloves peeled
  • 1/2 cup real mayonnaise (I use light)
  • 1/2 cup sour cream (may sub Greek yogurt)
  • 1/4 cup milk plus more as needed
  • 2 tablespoons lime juice
  • 2 teaspoons dried parsley
  • 1 teaspoons dried chives
  • 1/2 tsp EACH salt pepper, dried dill


Slow Cooker Barbacoa Beef

  • Prepare Barbacoa Beef according to directions. You will not use all of the meat for this recipe.

Avocado Ranch

  • Meanwhile, add all of the Avocado Ranch ingredients to a blender and “chop” then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.

Black Beans and Corn

  • (Skillet is Optional: you can also serve cold) Heat ½ tablespoon olive in a 12” nonstick skillet with sides over medium high heat. Add black beans, red bell peppers, corn, cumin, garlic powder and salt. Sauté 1-2 minutes, just to heat through. Transfer to a bowl and stir in lime juice and cilantro. Set aside.

Hash Browns

  • To the same nonstick skillet, heat 3 tablespoons vegetable oil over medium heat. Add hash browns and press into an even layer with the back of a spatula. Sprinkle evenly with ½ teaspoon chili powder. Cook, without stirring for 6-8 minutes, or until the bottom is golden.
  • Turn over hash browns, press down with spatula, and sprinkle evenly with 1 cup cheese. Cook an additional 6-8 minutes, until golden and crisp. Cover the hash browns the last couple minutes if the cheese hasn’t fully melted.


  • Evenly divide hash browns between 4-6 bowls. Top evenly with beef, black bean mixture, lettuce, tomatoes and plenty of crushed tortilla chips. Drizzle with Avocado Ranch. Serve with hot sauce and additional cilantro if desired.



*If you can’t find a package with with garlic, onion, salt and pepper then lightly season with garlic powder, onion powder, salt and pepper.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings© Original

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *


  1. Katie says

    I made your Barbacoa Beef on Sunday and my whole family raved about it! Next time – in the very near future- I will make the taco bowls with the beef. I know my family will go crazy over the hash browns!

    • Jen says

      That is awesome you made the Barbacoa Beef already! I’m so happy it was a hit with the whole fam, thank you! I am excited for you to make the beef with the bowls – I agree – your family will love the hash browns – a match made in heaven!

  2. Vince says

    This is such a cool combination of ingredients. Many of the bowl recipes out there end up being variations on a salad. They still have their place but what you have here looks even more amazing.

    • Jen says

      Thank you so much Vince! I love a salad that is mostly NOT salad- haha – so these hit the spot!

  3. layne says

    So surprised by the hash browns! Loved it!

    • Jen says

      LOL! I figure we put French Fries in California Burritos so why not hash browns in a bowl? 🙂 I’m so happy you loved it!

  4. Denise says

    Will the avocado ranch hold up for leftovers? Maybe 3 to 5 days or will it brown? Thanks – looks delicious!

    • Jen says

      Hi Denise! Yes, it can hold up for at least 3 days. It discolors only a little bit on the outside and when you stir it, it becomes brighter again. I hope that helps!

  5. Claire Lynn says

    Jen, we made the beef in the slow cooker and the house was filled with wonderful aromas. My husband loved the Taco Bowl!!!! Today for my lunch at work, I’m having that delish beef on a burger bun. We love your ideas! Keep ‘um coming!

    • Jen says

      YAY! I’m so happy the taco bowls were a hit and they also sound fabulous as a sandwich! I’ll definitely keep the recipes coming 🙂 thanks for making them!

  6. Aimee Schaper says

    I should have commented sooner but..i have 11 kids(10 of which still live at home) you can imagine all the cooking i doand I make one of your recipes every week…these barbacoa bowls are outstanding…honestly EVERY single recipes of yours has been amazing…a total hit out of the park amazing!! The hubby and kids rave every time I use your your website! Thanks for the yummy recipes..keep up the good work..simply delicious!!

    • Jen says

      Sorry for the delay Aimee as I’m catching up on comments but THANK YOU so much for your awesome comment – you totally made my day! It sounds like you have a super busy life with LOTS of cooking, so I’m honored you make my recipes weekly and that your family loves them! Thank you for making my recipes and for all your hard work raising an awesome family!

  7. Joanna says

    I put this in the crockpot before I left for work. My husband beat me home and called me on the phone to say hurry up it smells DELICIOUS in here. I told him he better not eat it all before I got home. The whole family LOVED it. Thank you!

    • Jen says

      Hi Joanna! I was going through a backlog of comments, and yours must have gotten lost! Well I am happy that this was such a hit with the family and I am so glad they saved some for you haha!!