Description
Crispy roasted potatoes topped with savory seasoned ground beef, corn, cheddar cheese, guacamole, pico de gallo, and sour cream for a hearty Tex-Mex inspired dinner.
Ingredients
Scale
- 2 pounds potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon cooking oil
- 1 pound ground beef
- 1/2 cup frozen corn
- 1 tablespoon chili powder, divided, or to taste
- 1/2 teaspoon salt, plus a pinch for potatoes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup shredded cheddar cheese, optional
- 1/2 cup guacamole, optional
- Pico de gallo, optional
- Sour cream, optional
Instructions
- Preheat the oven to 425°F. Wash and peel the potatoes, then cut them into roughly 1-inch chunks.
- For extra crispy potatoes, soak the potato chunks in cold water for 20 to 30 minutes. Drain thoroughly and pat completely dry.
- Toss the dried potatoes with 1 tablespoon cooking oil, about half the chili powder, and a pinch of salt.
- Spread the potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, turning halfway through, until golden brown and tender.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic powder, and black pepper. Toast for about 30 seconds.
- Add the ground beef and cook, breaking it into crumbles, until browned and cooked through.
- Stir in the frozen corn and water. Bring to a simmer, cover, and cook for 5 minutes until the corn is hot and the liquid reduces slightly.
- Divide the roasted potatoes among four bowls. Spoon the seasoned beef and corn mixture over the potatoes.
- Top with shredded cheddar cheese, guacamole, pico de gallo, and sour cream. Serve immediately.
Notes
- For crispier potatoes, dry them thoroughly after washing or soaking and roast them in a single, uncrowded layer.
- Toast the spices for about 30 seconds before adding the ground beef for deeper taco flavor.
- Store potatoes, taco meat, and cold toppings separately in airtight containers in the refrigerator for up to 4 days.
- Ground turkey can replace the beef. For a vegetarian variation, use black beans, pinto beans, or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 22
- Cholesterol: 80