Description
A fun meal combining the best of nachos and tacos with crispy potatoes, savory meat, and customizable toppings.
Ingredients
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- Lime wedges, for serving
- Sour cream, for topping
Instructions
- Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Bake potatoes for 30-35 minutes, flipping at the 15-minute mark, until golden brown and crispy on the edges.
- While potatoes roast, heat a large skillet over medium heat. Add ground meat and cook for 7-8 minutes until browned.
- Add chili powder, cumin, and chopped onion to the meat. Cook for 5 minutes until the onion softens.
- Stir in black beans and corn. Cook for 3-4 minutes. Adjust seasonings as needed.
- Divide crispy potatoes among 4 serving bowls. Top each with meat mixture and shredded cheddar. Let sit for 30 seconds to melt.
- Add cherry tomatoes, diced avocado, and cilantro. Serve with lime wedges and sour cream.
Notes
Cut the potatoes evenly for even cooking. Add veggies like bell peppers or jalapeños for extra flavor. For spice, add hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican