Ingredients
Scale
- 4 large russet potatoes, diced
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1 avocado, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- In a skillet, cook ground beef over medium heat until browned. Add taco seasoning and a splash of water, simmer until well coated.
- Assemble bowls by dividing roasted potatoes, seasoned beef, cheese, tomato, and cilantro. Top with dollops of sour cream and sliced avocado.
- Serve immediately with lime wedges if desired.
Notes
- Feel free to substitute ground turkey or chicken for beef.
- Adjust toppings as preferred, including jalapeños, onions, or olives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
