Description
A hearty, gluten-free twist on the traditional taco, this bowl features golden, crispy oven-roasted potato chunks layered with perfectly seasoned ground beef, sweet corn, and a vibrant medley of toppings. It offers the ideal balance of hot, crunchy textures and bold Mexican-inspired flavors, making it a satisfying and easy meal for any busy weeknight dinner.
Ingredients
2 lbs Russet or Yukon Gold potatoes
1 lb lean 85/15 ground beef
1/2 cup frozen corn, thawed
1 tbsp chili powder
1 tbsp avocado or olive oil
1/2 tsp garlic powder
1/2 cup water
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (220°C).
Wash, peel, and cut potatoes into uniform 1-inch chunks.
Soak potatoes in cold water for 30 minutes, then drain and pat completely dry.
Toss potatoes with oil, half the chili powder, and salt.
Spread in a single layer on a baking sheet and roast for 25 minutes, turning halfway through.
Heat a skillet over medium-high heat and toast remaining chili powder, garlic powder, salt, and pepper for 30 seconds.
Add ground beef and cook until fully browned.
Stir in corn and water; simmer until liquid is reduced and beef is coated with a savory sauce.
Serve the taco beef over the crispy roasted potatoes.
Notes
Top with fresh guacamole, pico de gallo, shredded cheese, or sour cream for extra flavor. Ensure potatoes are thoroughly dried before roasting for maximum crispiness.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner Recipes
- Method: Roasting and Sautéing
- Cuisine: Fusion Mexican