Ingredients
Scale
- 2 lbs Russet potatoes, washed and cut into 1-inch cubes
- 2 tbsp Olive oil
- 1 lb Lean ground beef (90/10)
- 1 packet Taco seasoning (approx. 3 tbsp)
- 1/2 cup Water
- 1 1/2 cups Sharp cheddar cheese, shredded
- 1/2 cup Sour cream
- 2 Roma tomatoes, diced
- 3 Green onions, sliced
- 1/4 cup Fresh cilantro, chopped
- 1 Jalapeño, sliced (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed potatoes with olive oil, 1 teaspoon of the taco seasoning, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet.
- Roast the potatoes for 30-35 minutes, tossing halfway through, until they are golden brown and fork-tender with crispy edges.
- While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Drain any excess grease.
- Stir in the remaining taco seasoning and water. Reduce heat to low and simmer for 3-5 minutes until the sauce thickens and coats the meat.
- To assemble, divide the crispy roasted potatoes among four bowls. Top immediately with the hot seasoned beef and shredded cheese so it melts slightly.
- Finish by adding a dollop of sour cream, diced tomatoes, green onions, cilantro, and jalapeños if desired. Serve immediately.
Notes
For a ‘supreme’ version, add black beans or corn to the beef mixture during the simmering step. Leftovers store well in airtight containers for up to 3 days; reheat the potatoes and meat before adding fresh toppings. You can substitute the ground beef with ground turkey or chicken for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg