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Description
A high-protein loaded potato taco bowl featuring crispy roasted russet potatoes topped with seasoned lean ground beef, shredded cheddar cheese, fresh salsa, and sour cream for a flavorful, Mexican-inspired meal.
Ingredients
- 1.5 lbs russet potatoes, diced into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 lb lean ground beef
- 2 tbsp taco seasoning
- 0.25 cup water
- 0.5 cup shredded cheddar cheese
- 0.5 cup fresh salsa
- 0.25 cup sour cream
Instructions
- Toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper until well coated.
- Spread the potatoes on a parchment-lined baking sheet and roast at 425°F for about 25-30 minutes until golden and crispy.
- While the potatoes roast, brown the ground beef in a large skillet over medium-high heat until fully cooked.
- Stir in the taco seasoning and water, then let it simmer for a few minutes until the sauce thickens and coats the meat.
- Assemble the bowls by layering the crispy potatoes at the bottom, followed by the taco beef, shredded cheese, salsa, and a dollop of sour cream.