Description
A smoky, cheesy, zesty meal with crispy roasted potatoes, seasoned beef, and fresh toppings. A customizable, one-skillet dish perfect for busy weeknights. Combines Mexican-American flavors with family-friendly flexibility.
Ingredients
4 cups peeled and diced potatoes (Russet recommended)
2 tablespoons olive oil (avocado oil substitute)
1 teaspoon paprika (smoked for depth)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt (sea salt preferred)
1/2 teaspoon black pepper (freshly ground)
1 lb ground beef (85% lean for moisture)
1 tablespoon taco seasoning
1/2 cup water
1 cup shredded cheddar cheese (vegan alternative available)
1/2 cup sour cream (plain Greek yogurt substitute)
1/2 cup diced tomatoes (cherry variety preferred)
Instructions
Preheat oven to 425°F (220°C)
Toss potatoes with olive oil, paprika, garlic powder, chili powder, salt, and pepper on a baking sheet
Roast for 25-30 minutes until golden and crispy
In a skillet, cook ground beef over medium heat until browned (5-7 minutes)
Stir in taco seasoning, water, and tomatoes; simmer 5 minutes
Place roasted potatoes in bowls, top with seasoned beef
Sprinkle cheese, refrigerate 5 minutes to melt, then add sour cream and additional toppings
Notes
Use taco seasoning with no pork/alcohol (store-bought or homemade)
For extra crunch, toss potatoes in cornstarch before roasting
Customize with avocado, lettuce, or bell peppers
Storage: Refrigerate leftovers under 40°F for 2-3 days
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 540mg
- Fat: 41g
- Saturated Fat: 24g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 130mg