Ingredients
Scale
- 4 large russet potatoes, diced
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheddar or Mexican cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup sliced green onions
- 1 cup diced tomatoes
- 1/2 cup sliced jalapeños (optional)
- Oil for cooking
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
- Meanwhile, heat a skillet over medium heat. Add oil and cook the ground beef or turkey until browned. Drain excess fat, then stir in taco seasoning and water as per the package. Simmer for 5 minutes.
- Layer roasted potatoes in bowls. Top with seasoned meat, cheese, tomatoes, jalapeños (if using), and sour cream or Greek yogurt. Garnish with green onions and cilantro.
Notes
- For extra crispiness, broil the potatoes for an additional 2-3 minutes at the end.
- Customize toppings with avocado, black beans, or corn for added flavor and texture.
- If making vegan, substitute meat with plant-based protein and use vegan cheese and sour cream alternatives.
- Store leftovers in airtight containers for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Easy, Family Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg