Description
Crisp-skinned potatoes meet spicy, savory taco beef in this hearty bowl, a fresh take on comfort food.
Ingredients
Scale
- 900 g (2 lb) Yukon Gold or red potatoes, cut into 2 cm (3/4 inch) pieces
- 30 ml (2 tbsp) vegetable or canola oil
- 1½ tsp kosher salt
- 600 g (1.3 lb) ground beef (85% lean)
- 1 medium onion (150 g / 5 oz), finely diced
- 3 cloves garlic, minced
- 15 g (1 tbsp) tomato paste
- 120 ml (1/2 cup) beef stock or water
- 15 g (1 tbsp) chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 120 g (1 cup) shredded cheddar
- 120 g (1 cup) shredded lettuce
- 120 g (1 cup) salsa
- 120 g (1/2 cup) sour cream or crema
- 30 g (1/4 cup) chopped cilantro
- Sliced jalapeños (optional)
Instructions
- Preheat the oven to 220°C (425°F). Toss the potato pieces with oil and salt, spread in a single layer on a baking sheet, and roast for 25–30 minutes, flipping once.
- While potatoes roast, heat a skillet over medium-high heat, add ground beef and cook until browned, about 6–8 minutes.
- Reduce heat to medium, add diced onion, and sauté until translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
- Add tomato paste and cook for 1 minute, then stir in taco spices and toast for 30 seconds.
- Pour in beef stock and scrape the pan to release browned bits; simmer 2–3 minutes.
- Assemble bowls by dividing roasted potatoes among serving bowls, topping with beef mixture, cheddar, sour cream, salsa, lettuce, cilantro, and jalapeños as desired.
Notes
For crispy potatoes, ensure they are dry before roasting. Store components separately for the best texture when reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 6g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg