Ingredients
Scale
- 4 large russet potatoes, diced
- 1 lb ground beef or turkey
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Fresh cilantro, chopped
- 1 cup diced tomatoes
- ¼ cup sliced jalapeños (optional for heat)
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for approximately 25-30 minutes, flipping halfway through, until crispy and golden brown.
- While the potatoes are roasting, heat a skillet over medium-high heat. Add the ground beef or turkey and cook until browned, about 8 minutes. Drain excess fat. Stir in taco seasoning and a little water (as per package instructions), then simmer for 5 minutes to infuse the flavors.
- Once the potatoes are cooked and the meat is ready, assemble your bowls. Start with a base of roasted potatoes. Top with the seasoned meat, shredded cheese, diced tomatoes, sliced jalapeños, sliced avocado, and a dollop of sour cream. Garnish with chopped cilantro for freshness.
Notes
- Use high-heat roasting for crispy potatoes that hold up well as leftovers.
- You can substitute ground chicken or plant-based proteins according to dietary preferences.
- For extra flavor, consider adding pickled onions or a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
- Diet: Balanced
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg