Crispy Potato Taco Bowls
Serves 4
Directions
- 1Brown the lean ground beef.
- 2Once cooked, remove the beef from the heat.
- 3Add 1.5 packets of taco seasoning to the beef with a splash of water and let it simmer.
- 4Add the washed and rinsed corn and beans to the meat mixture and mix well. Set aside.
- 5Drizzle olive oil on the baby golden potatoes.
- 6Season the potatoes with pink Himalayan salt, black pepper, garlic powder, chili powder, and paprika.
- 7Air fry potatoes at 400 degrees for 15-20 minutes, shaking halfway, until crispy. Do this in two batches if necessary to ensure a single layer.
- 8While potatoes are cooking, prepare the sauce by combining 0.5 cup of plain Greek yogurt, 0.5 cup of light sour cream, the juice of one lime, and the remaining taco seasoning.
- 9Assemble the taco bowls by layering potatoes, taco meat, lettuce, cheese, and pico de gallo.
- 10Drizzle the prepared sauce over the assembled bowls.
Ingredients
- 2 lbs lean ground beef
- 2 packets taco seasoning
- baby golden potatoes
- olive oil
- pink Himalayan salt
- black pepper
- garlic powder
- chili powder
- paprika
- washed and rinsed corn
- washed and rinsed black beans
- lettuce
- shredded Mexican cheese
- pico de gallo
- 0.5 cup plain Greek yogurt
- 0.5 cup light sour cream
- 1 lime
Equipment
can openerbowlair fryer
Tips
- Cook potatoes in a single layer for best crispiness.
- Sometimes add Taco Bell fire sauce.
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