Description
A hearty and flavorful bowl loaded with crispy roasted potatoes, seasoned taco meat, fresh vegetables, and a creamy lime sauce. Perfect for weeknight dinners or meal prep.
Ingredients
2 pounds (900 g) russet potatoes, diced
2 tablespoons (30 ml) olive oil
1 teaspoon (5 g) chili powder
1 teaspoon (5 g) smoked paprika
1 teaspoon (5 g) garlic powder
½ teaspoon (2.5 g) ground cumin
1 teaspoon (6 g) salt
½ teaspoon (2 g) black pepper
1 pound (450 g) lean ground beef
1 small yellow onion, finely diced (about ½ cup / 75 g)
2 cloves garlic, minced
1 tablespoon (8 g) chili powder
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) smoked paprika
½ teaspoon (2 g) dried oregano
½ teaspoon (3 g) salt
¼ teaspoon (1 g) black pepper
½ cup (120 ml) tomato sauce
¼ cup (60 ml) water
1 cup (170 g) black beans, drained and rinsed
1 cup (150 g) corn kernels
1 cup (120 g) shredded cheddar cheese
1 cup (150 g) cherry tomatoes, halved
1 cup (100 g) shredded lettuce
1 medium avocado, diced
¼ cup (15 g) chopped fresh cilantro
½ cup (120 g) sour cream
2 tablespoons (30 ml) fresh lime juice
1 teaspoon (5 g) chili powder
¼ teaspoon (1 g) salt
Instructions
Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil and seasonings. Spread on a baking sheet and roast for 30–35 minutes until crispy.
In a skillet, cook onion in olive oil for 3–4 minutes. Add garlic and cook briefly. Add ground beef and cook until browned.
Stir in spices, tomato sauce, and water. Simmer 5–7 minutes until thickened.
In a small bowl, mix sour cream, lime juice, chili powder, and salt.
Assemble bowls with roasted potatoes, taco meat, beans, corn, cheese, tomatoes, lettuce, avocado, cilantro, and drizzle with sauce.
Notes
For extra crisp potatoes, avoid overcrowding the baking sheet. Store components separately for meal prep and assemble fresh for best texture. Substitute ground turkey or chicken if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes