Description
A delicious blend of crispy roasted potatoes, seasoned ground meat, fresh vegetables, and gooey cheese in a bowl.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
- Bake for 30-35 minutes, flipping at the 15-minute mark until crispy and golden brown.
- While the potatoes are roasting, heat a skillet over medium heat. Add ground beef or turkey, cooking for 7-8 minutes until browned.
- Add chili powder, cumin, and chopped red onion to the meat; cook for another 5 minutes until the onion is soft.
- Stir in black beans and corn; heat through for 3-4 minutes, adjusting seasoning to taste.
- Divide crispy potatoes among bowls, topping each with the meat mixture, cheese, cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
For added flavor, consider using pepper jack cheese or adding jalapeños for spice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 45g
- Cholesterol: 90mg