Fiesta Potato Bowls
Serves 1
Directions
- 1Peel and slice the potatoes.
- 2Add olive oil, onion powder, garlic powder, salt, pepper, chili powder, and cayenne pepper to the potatoes.
- 3Bake at 425°F for 45 minutes, flipping every 15 minutes.
- 4Crank the heat to 450°F and bake another 10-15 minutes until brown and crispy.
- 5Brown the ground beef in a pan.
- 6Drain the grease.
- 7Add diced yellow onion and taco seasoning.
- 8Add water and simmer until thickened.
- 9In a separate pan, melt butter then add flour, salt, pepper, and chili powder.
- 10Whisk in milk and cheddar cheese until smooth.
- 11Combine diced Roma tomato, chopped cilantro, lime juice, salt, and pepper for the topping.
- 12Assemble the bowls by layering potatoes, meat, cheese sauce, sour cream, tomato topping, and taco bell sauce.
Ingredients
- 5 russet potatoes, peeled
- add olive oil
- add onion powder
- add garlic powder
- add salt
- add pepper
- add chili powder
- add cayenne pepper
- 1.5 lbs ground beef
- 1 yellow onion
- 1 package taco seasoning
- 2 cups water
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 cup milk
- 8 oz freshly grated mild cheddar cheese
- 1 lime
- 1 Roma tomato, diced
- handful cilantro, chopped
- to taste salt
- to taste pepper
- drizzle sour cream
- Taco Bell sauce
Equipment
knifecutting boardbowlpaper towelsbaking sheetovenpanwooden spoonlime squeezer
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h