Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked ground beef or turkey (optional for added protein)
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup sliced jalapeños
- 1/2 cup sour cream or Greek yogurt
- Fresh cilantro, chopped
- Fresh lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden and crispy.
- If using meat, cook the ground beef or turkey in a skillet over medium heat until browned. Season with taco spices or salt and pepper. Set aside.
- Once the potatoes are roasted and slightly cooled, divide them evenly into bowls. Top each with cooked meat (if using), shredded cheese, diced tomatoes, jalapeños, and a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro and squeeze lime juice over the bowls for extra flavor.
- Serve immediately or store in meal prep containers for later, reheating as needed to maintain crispiness.
Notes
- Use sweet potatoes instead of russet for a sweeter flavor variation.
- Vegetarian option: skip meat or substitute with beans or plant-based proteins.
- To keep the potatoes crispy for meal prep, store components separately and reheat in an oven or air fryer.
- Adjust toppings according to your taste for a personalized twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tex-Mex, American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 70 mg