Ingredients
Scale
- 2 lbs Russet potatoes, diced into 1/2-inch cubes
- 1 1/2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 lb Lean ground beef (93% lean)
- 1 packet Taco seasoning
- 15 oz Black beans, rinsed and drained
- 1 cup Corn, fresh or frozen
- 1/2 cup Salsa
- Shredded cheddar cheese, for topping
- Plain Greek yogurt, for topping
- Diced avocado
- Cherry tomatoes, halved
- Diced red onion
- Chopped fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, chili powder, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet and bake for about 25–30 minutes, turning halfway through.
- Cook the lean ground beef in a large skillet over medium heat, breaking it apart as it cooks. Drain excess fat, add taco seasoning, and stir to combine.
- Add the rinsed black beans and corn to the skillet, stirring everything together. Cook for an additional 5 minutes.
- Assemble the bowls, starting with a portion of the crispy potatoes. Spoon the beef, bean, and corn mixture over the potatoes.
- Top with shredded cheddar cheese, diced avocado, cherry tomatoes, red onion, and cilantro. Add a dollop of plain Greek yogurt before serving.
Notes
Ensure potatoes are cut into uniform cubes for even cooking. Use lean ground beef for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg
Keywords: potato bowls, healthy dinner, quick meals, ground beef, Mexican food