Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Toss the diced potatoes in a bowl with olive oil, salt, and pepper until well coated. Spread them in a single layer on the baking sheet.
Roasting Potatoes
- Roast the potatoes for 25-30 minutes, flipping them halfway through to ensure they’re crisp and golden on all sides.
Cooking the Filling
- While the potatoes roast, heat a skillet over medium heat. Add your ground meat and cook it until no pink remains, making sure to drain any excess fat.
- Stir in the taco seasoning, then fold in the black beans and corn. Cook everything together for about 4-5 minutes until heated through.
Assembly
- Once the potatoes are ready, divide them into bowls. Top each one with the meat mixture, cherry tomatoes, diced avocado, and shredded cheese.
- Garnish with fresh cilantro and offer sour cream or Greek yogurt on the side for those who enjoy a creamier finish.
Nutrition
Notes
Consider adding a squeeze of lime juice or a drizzle of hot sauce for an added kick. For leftovers, allow them to cool completely before storing in an airtight container. Best consumed within 3 days but can be frozen separately for long-term storage.