Ingredients
Scale
- 4 medium-sized russet potatoes, peeled and diced into bite-sized 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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, 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 in a single layer.
- Drizzle potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Toss the potatoes on the sheet to coat them evenly.
- Bake the potatoes for about 25 minutes until they start to brown.
- Flip the potatoes and continue baking another 5 minutes until crispy and golden.
- Meanwhile, heat a large skillet over medium heat and add the ground beef or turkey.
- Cook the meat until browned, breaking it up with a spoon as it cooks.
- Drain any excess fat from the skillet.
- Add chili powder, cumin, and the chopped red onion to the skillet.
- Stir and cook for about 5 minutes until the onion becomes soft and translucent.
- Mix in the black beans and corn and cook 3 to 4 minutes until warmed through.
- Taste the meat mixture and adjust salt and pepper if needed.
- Divide the roasted potatoes among serving bowls.
- Top each bowl with a generous scoop of the meat and bean mixture.
- Sprinkle shredded cheddar cheese over each bowl so it melts slightly.
- Add cherry tomato halves, diced avocado, and chopped cilantro on top.
- Serve with lime wedges and a dollop of sour cream.
Notes
For extra crisp potatoes, use a roomy baking sheet so pieces are not crowded. Store components separately for best texture, and add avocado and tomatoes just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg