Ingredients
Scale
- 4 large russet potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sour cream
- Fresh cilantro, chopped
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast on a baking sheet for 25-30 minutes until crispy.
- Meanwhile, cook ground beef in a skillet over medium heat until browned. Add taco seasoning and cook according to package instructions.
- Assemble bowls by dividing roasted potatoes, seasoned beef, and toppings. Top with shredded cheese, diced tomatoes, sour cream, and cilantro. Serve warm.
Notes
- Feel free to add sliced jalapenos or avocado for extra flavor.
- Great for meal prep; store assembled bowls separately and reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté, assemble
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg