Cheesy Taco Potato Bowls
Servings 4 Servings
Ingredients
- 1 ½ lb petite Yukon gold potatoes cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- 1 ½ cups shredded cheese
- 1 lb ground beef
- 1 packet taco seasoning
- 1 large avocados
- 1 lime juiced and divided
- 2 Roma tomatoes diced
- ¼ cup diced onion
- 2 tablespoon chopped cilantro
- 1 jalapeño deseeded and finely diced
- 4 tablespoons sour cream
Instructions
- Preheat the oven to 425°F.
- Add the potatoes to a large sheet pan. Drizzle with olive oil and season with the chili powder, smoked paprika, garlic powder, onion powder, and salt. Toss well until evenly coated, then spread into an even layer.
- Roast for 20–25 minutes, flipping halfway through, until the potatoes are golden and crispy. Push the potatoes together, top with the shredded cheese, and bake for another 5 minutes, or until the cheese is melted.
- While the potatoes cook, add the avocados to a bowl and mash with the juice of ½ lime and a pinch of salt.
- In a separate bowl, combine the tomatoes, onion, cilantro, jalapeño, and juice from the other half of the lime to make the pico de gallo.
- Preheat a large skillet over medium heat. Add the ground beef and cook for 7–10 minutes, breaking it apart as it cooks, until browned and fully cooked through.
- Stir in the taco seasoning and prepare according to the package directions.
- Assemble the bowls by layering the cheesy potatoes, taco meat, guacamole, pico de gallo, and sour cream.
Nutrition
Calories: 652kcal | Carbohydrates: 46g | Protein: 38g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1370mg | Potassium: 1523mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1920IU | Vitamin C: 57mg | Calcium: 285mg | Iron: 5mg
