Description
A hearty and comforting taco bowl made with crispy roasted potatoes, seasoned ground beef, and fresh toppings like cheese, lettuce, tomatoes, sour cream, salsa, and cilantro.
Ingredients
- 1 lb (450 g) russet potatoes, diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1/4 cup (60 ml) water
- 1/2 cup (75 g) shredded cheddar cheese
- 1/2 cup (75 g) shredded lettuce
- 1/2 cup (75 g) diced tomatoes
- 1/4 cup (40 g) diced red onion
- 1/4 cup (60 g) sour cream
- 1/4 cup (60 g) salsa
- 1/4 cup (40 g) sliced jalapeños (optional)
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with chili powder, paprika, garlic powder, salt, and black pepper, then toss to coat evenly.
- Roast the potatoes for 25 to 30 minutes, stirring halfway through, until golden brown and crispy on the edges.
- While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the ground beef and cook, breaking it apart with a spoon, until fully browned.
- Stir in the taco seasoning and water, then simmer for 3 to 5 minutes until slightly thickened.
- Divide the roasted potatoes among 4 serving bowls.
- Top each bowl with taco meat, shredded cheddar cheese, lettuce, tomatoes, red onion, sour cream, salsa, jalapeños if using, and fresh cilantro.
- Serve immediately while the potatoes are warm and crispy.
Notes
- Russet potatoes work best for a crispy texture, but Yukon Gold potatoes can also be used.
- For a lighter option, swap the ground beef with ground turkey or chicken.
- For a vegetarian version, replace the beef with black beans or seasoned lentils.
- To make it spicier, add extra jalapeños or a drizzle of hot sauce.
- Greek yogurt can be used instead of sour cream for a lighter topping.
- Store the potatoes, taco meat, and toppings separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the potatoes and meat before assembling for the best texture and flavor.
- The potatoes can also be cooked in an air fryer at 400°F (200°C) for 15 to 20 minutes, shaking halfway through.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
