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Crispy Potato Taco Bowl

Crispy roasted potatoes topped with taco-seasoned beef and black beans.
Print Recipe
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

Potatoes

  • 1½ lbs potatoes diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper

Beef

  • 1 tbsp olive oil
  • ½ red onion chopped
  • 1 lb ground beef
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Roast the potatoes: Preheat your oven to 425°F.
  • Toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet (don't overcrowd).
  • Roast for 40–45 minutes, flipping halfway through, until golden and crisp.
  • Cook the beef + beans: While the potatoes cook, heat olive oil in a large skillet over medium-high heat.
  • Add the onion and cook for 1–2 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks.
  • Stir in the paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Add the tomato paste and cook for 1 minute.
  • Add the black beans and water, then let everything simmer for 3–4 minutes until slightly thickened.
  • Assemble: Scoop the crispy potatoes into bowls, top with the beef and bean mixture, and serve warm.

Notes

Optional toppings: shredded cheese, sour cream or Greek yogurt, avocado or guacamole, salsa, fresh cilantro, lime wedges.