Ingredients
- 4 large potatoes, diced (about 1/2-inch pieces)
- 1 lb ground beef or turkey
- 1 tablespoon taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- Sour cream, for serving (to taste)
- Chopped cilantro, for garnish (about 2 tablespoons)
- 2 tablespoons olive oil (for tossing potatoes)
- Salt and pepper to taste
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Instructions
- Preheat the oven to 425°F (220°C). Wash and dice the potatoes into 1/2-inch pieces and pat them dry.
- Toss the diced potatoes with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning once halfway through.
- Heat a skillet over medium heat, add the ground meat and cook until browned, then stir in the taco seasoning and a splash of water.
- Combine the roasted potatoes, seasoned meat, black beans, corn, and diced tomatoes in a large bowl. Serve with avocado, cheese, sour cream, and cilantro on top.
Notes
- For best results, dry the potatoes well before roasting and consider using Greek yogurt instead of sour cream for a lighter option.