Ingredients
Scale
- 4 large russet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- salt and pepper to taste
- 1 cup cooked ground beef
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 425°F and dice the potatoes into bite-sized cubes for even cooking.
- In a large bowl, mix the potatoes with olive oil, chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper until well coated.
- Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway through, until golden and crispy.
- While the potatoes roast, heat the cooked ground beef, black beans, and corn in a skillet to combine flavors.
- Once the potatoes are crispy, divide them into serving bowls. Top each with the warm beef and bean mixture, then sprinkle with shredded cheese to melt.
- Finish with a dollop of sour cream, diced tomatoes, sliced green onions, and chopped cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure that the potatoes are spread out on the baking sheet to avoid steaming.
Feel free to customize toppings based on your preferences or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg