Soft Potato Taco Bowl

Name: Soft Potato Taco Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 medium Yukon Gold Potatoes; 2 tbsp Olive Oil; 2 tsp Cajun Seasoning, all-purpose; 1 tsp Cumin; 1 tsp Chipotle Powder; 1 large Tomato, diced; 1/2 Jalapeno, diced, adjust to taste; 1/4 Red Onion, finely diced; 1/4 cups Cilantro, chopped; 1/4 tsp Salt; 1 tbsp Lime Juice; 1 lb Ground Beef; 2 tbsp Tomato Paste; 1/4 cups Water; 1 cup Shredded Cheese, cheddar or Monterey Jack recommended; 1/2 cups Guacamole; 1/2 cups Sour Cream

This soft potato taco bowl brings together crispy-edged Yukon Gold potatoes, seasoned beef, fresh pico de gallo, and classic taco toppings in one hearty bowl. The potatoes are baked until tender and lightly spiced, then layered with savory beef, melty cheese, guacamole, and sour cream for a satisfying meal. It's an easy weeknight dinner with plenty of bright, fresh flavor.

This soft potato taco bowl brings together crispy-edged Yukon Gold potatoes, seasoned beef, fresh pico de gallo, and classic taco ... Show more

By OneStopChop · Original recipe

Health Grade

B+ · Healthy

Time

45 min

Price

2,58 €

Calories

746 kcal

gluten free

high protein

low carb

low sugar

Method

Heat the oven

Set the oven to 425° F so it has time to fully preheat while you prepare the rest of the bowl components.

Wash the potatoes

Scrub the Yukon Gold Potatoes well under cool running water, rubbing away any dirt since the skins stay on for this recipe. Pat them dry so they roast instead of steam.

Cut the vegetables

Cut the potatoes into bite-size cubes, aiming for even pieces so they cook at the same rate. Dice the Tomato, finely dice the Jalapeno after trimming the stem, finely dice the Red Onion, and roughly chop the Cilantro. If you want less heat, scrape the seeds and membranes from the jalapeño before dicing.

Season the potatoes

Put the potato cubes in a large bowl and drizzle with Olive Oil. Sprinkle over the Cajun Seasoning (all-purpose), Cumin, Chipotle Powder, and a small pinch of Salt, then toss until every piece is evenly coated and no dry spice patches remain.

Roast until tender

Spread the seasoned potatoes onto a baking sheet in a single layer, leaving a little space between pieces so they roast properly. Bake for 30 to 35 minutes, stirring once halfway through, until the potatoes are fork-tender, lightly browned at the edges, and smell toasty and spiced.

Mix the pico

While the potatoes roast, combine the diced tomato, jalapeño, red onion, cilantro, another small pinch of salt, and Lime Juice in a medium bowl. Stir well, taste, and let the mixture sit so the flavors mingle and the vegetables lightly soften.

Brown the beef

Heat a skillet over medium-high heat, then add the Ground Beef. Cook, breaking it up with a spoon or spatula, until no pink remains and the meat is nicely browned in spots. Carefully pour off any excess fat if the pan looks greasy.

Simmer the filling

Stir in Tomato Paste, a little more Cajun seasoning, cumin, chipotle powder, and Water. Cook for 2 to 3 minutes, stirring often, until the beef looks saucy, glossy, and fully seasoned.

Build the bowls

Divide the hot roasted potatoes among serving bowls and immediately scatter over the Shredded Cheese (cheddar or Monterey Jack recommended) so it starts to melt from the heat. Spoon the seasoned beef over top, then finish each bowl with the pico de gallo, Guacamole, and Sour Cream. Serve right away while the potatoes are hot and the cheese is still softening.