Description
A comforting and customizable dish that combines crispy potatoes with savory ground meat, fresh toppings, and creamy sour cream.
Ingredients
Scale
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat the oven to 425°F (220°C).
- Spread diced potatoes on a large baking sheet in a single layer without crowding.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake the potatoes for 30-35 minutes, flipping them halfway at the 15-minute mark to ensure even browning.
- While the potatoes are roasting, heat a large skillet over medium heat.
- Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon, until fully browned.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and cook for 5 minutes until the onion softens.
- Stir in black beans and corn. Cook for 3-4 more minutes.
- Divide the crispy potatoes among 4 bowls, top with the meat mixture, and sprinkle cheddar cheese.
- Add cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and sour cream.
Notes
Ensure not to overcrowd the baking sheet for crispy potatoes. You can customize toppings to fit personal preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: loaded potato, taco bowl, comfort food, customizable, dinner recipe