Description
Delicious and hearty loaded beef and potato bowls topped with beans, cheese, and fresh vegetables.
Ingredients
Scale
- 1 pound russet potatoes, diced
- 2 tablespoons olive oil
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup chopped lettuce
- 1/2 cup pico de gallo or salsa
- 1/2 cup sour cream
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and crisp.
- While potatoes roast, in a skillet over medium heat, cook ground beef until browned. Drain any excess fat, then add taco seasoning and 1/4 cup water. Stir to combine and simmer for 3–5 minutes.
- Warm black beans in a small saucepan over low heat until heated through.
- To assemble bowls, divide roasted potatoes among 4 bowls. Top each with seasoned ground beef and black beans.
- Add shredded cheddar cheese, chopped lettuce, and pico de gallo. Finish with a dollop of sour cream and garnish with sliced green onions. Serve immediately.
Notes
- Feel free to customize the toppings according to your preferences.
- This recipe is great for meal prep, as the bowls can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg