Description
Delicious and hearty taco bowls topped with roasted potatoes, ground beef or turkey, and fresh toppings.
Ingredients
Scale
- 4 medium russet potatoes (peeled and diced into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- to serve Lime wedges
- for topping Sour cream
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.
- Bake the potatoes in the preheated oven for 25-30 minutes or until crispy and golden brown, flipping them halfway through the baking time.
- Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for 5 minutes or until the onion becomes soft and translucent.
- Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.
- To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.
- Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges and a dollop of sour cream on top.
Notes
- Feel free to customize the toppings to include your favorites.
- This dish is great for leftovers and can be easily reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 80mg