Ingredients
Scale
- 4 large russet potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked ground beef or turkey (optional for extra protein)
- Fresh toppings: diced tomatoes, shredded cheese, sliced jalapeños, chopped cilantro
- Sour cream or Greek yogurt (for creaminess)
- Sliced avocado or guacamole
- Fresh lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until crispy and golden brown.
- If desired, cook ground beef or turkey in a skillet over medium heat until browned. Season with taco seasoning if preferred.
- Divide the roasted potatoes into bowls. Top with cooked ground meat, shredded cheese, diced tomatoes, jalapeños, and chopped cilantro.
- Add a dollop of sour cream or Greek yogurt, sliced avocado, and a squeeze of fresh lime to each bowl.
- Serve immediately or store in airtight containers for meal prep, reheating as needed.
Notes
- For extra crunch, roast the potatoes in an air fryer if available.
- Use vegetarian options like black beans or sautéed vegetables instead of meat for a plant-based version.
- You can prepare the toppings ahead and store separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 65 mg