Description
Protein-Packed Potato Taco Bowls combine crispy roasted potatoes and zesty taco meat for a satisfying meal.
Ingredients
Scale
- 4 medium Russet Potatoes (or Yukon gold for creamier texture)
- 2 tablespoons Olive Oil (or avocado oil for a higher smoke point)
- 1 pound Lean Ground Beef (or ground turkey or plant-based alternatives)
- 1 packet Taco Seasoning (or homemade for a healthier twist)
- 1 teaspoon Salt (adjust to taste, sea salt recommended)
- 1 medium Roma Tomato (or diced cherry tomatoes for sweetness)
- 1 cup Iceberg Lettuce (or spinach for added nutrients)
- 1 cup Cotija Cheese (or feta cheese as an alternative)
- 1/2 cup Pickled Onions (prepare ahead of time for extra flavor)
- 1 cup Greek Yogurt (or sour cream or dairy-free yogurt)
- 1/2 cup Red Salsa (choose brands with no added sugars)
Instructions
- Prepare the ingredients by making pickled onions if using, preheat the oven to 425°F (220°C), and gather all ingredients.
- Prep the potatoes by scrubbing them and chopping into 1/4″ cubes, then toss with olive oil and taco seasoning.
- Bake the potatoes in the oven for 30 minutes, flipping halfway through for even cooking.
- Cook the ground beef in a skillet over medium-high heat, adding taco seasoning once browned.
- Mix the sauce by combining Greek yogurt, red salsa, and taco seasoning until smooth.
- Assemble the bowls by layering potatoes, beef, tomatoes, lettuce, cheese, pickled onions, and the yogurt sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg