Ingredients
Scale
- 4 large potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 lb ground beef or plant-based alternative
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1 cup diced tomatoes
- 1/2 cup sliced jalapenos (optional)
- Fresh lettuce, shredded (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 25-30 minutes until crispy, flipping halfway.
- Meanwhile, heat a skillet over medium heat. Cook ground beef until browned, about 5-7 minutes. Drain excess fat and add taco seasoning with a splash of water. Simmer until thickened.
- Transfer roasted potatoes to bowls. Top with seasoned ground beef, shredded cheese, diced tomatoes, jalapenos, and cilantro. Add dollops of sour cream and garnish with shredded lettuce. Optional: sprinkle extra cheese or hot sauce.
Notes
- For vegetarian or vegan versions, substitute ground beef with beans or plant-based alternatives and use vegan cheese and sour cream.
- Adjust spice levels with more or less jalapenos or hot sauce.
- Chop extra toppings like avocado or bell peppers for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Flexible (vegetarian/vegan options available)
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg