Description
A hearty and customizable taco bowl featuring crispy roasted potatoes, seasoned ground meat, and fresh toppings for a flavorful and satisfying meal.
Ingredients
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 pound ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup sour cream
- 1/2 cup salsa or pico de gallo
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss diced potatoes with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
- Spread potatoes on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- While potatoes cook, heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat, then stir in taco seasoning and water. Simmer for about 5 minutes until thickened.
- Divide roasted potatoes into serving bowls.
- Top with taco meat, cheese, lettuce, tomatoes, beans, corn, and other desired toppings.
- Finish with sour cream and salsa before serving.
Notes
- You can substitute ground beef with turkey, chicken, or plant-based alternatives.
- Sweet potatoes can be used instead of russet potatoes for a sweeter flavor.
- Adjust spice level by adding jalapeños or spicy salsa.
- Store components separately for best freshness.
- Air fryer can be used for crispier potatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
