Description
Loaded potato taco bowl with crispy roasted potatoes, seasoned beef, fresh toppings, and creamy sauce. A satisfying weeknight dinner.
Ingredients
- 2 pounds russet potatoes, cut into 1 inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Toss the cubed potatoes with olive oil, salt, paprika, garlic powder, and black pepper until evenly coated.
- Spread the potatoes in a single layer and roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.
- While the potatoes roast, heat olive oil in a skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking it apart, until browned.
- Stir in chili powder, cumin, paprika, garlic powder, salt, black pepper, and tomato sauce. Cook for another 3 to 4 minutes until thickened and well combined.
- Ensure the beef reaches an internal temperature of 160 degrees Fahrenheit for safe consumption.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, and salt until smooth.
- Once potatoes are done, let them rest for 3 minutes to crisp further.
- Assemble bowls by layering crispy potatoes, taco beef, cheddar cheese, lettuce, tomatoes, and corn.
- Drizzle with creamy sauce and finish with green onions before serving.
Notes
- For extra crispiness, avoid overcrowding the potatoes on the baking sheet.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American