Ingredients
Scale
- 4 large potatoes, cubed
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped lettuce
- 1 ripe tomato, diced
- 1/2 cup sour cream
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast for 30-35 minutes until crispy.
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Assemble bowls by dividing roasted potatoes and cooked beef among serving bowls.
- Top with shredded cheese, chopped lettuce, diced tomatoes, and a dollop of sour cream.
- Garnish with cilantro and serve with lime wedges. Enjoy!
Notes
- Adjust spice levels with additional chili powder or hot sauce.
- Can sub ground turkey or plant-based meat for a vegetarian option.
- Prepare ingredients in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, Sautéing, Assembling
- Cuisine: Mexican-inspired
- Diet: High-Protein, Meal Prep
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg