Servings: 4–6

Ingredients

• 4 medium russet baking potatoes, diced into ½-inch cubes (sweet potatoes may be substituted)
• 2 tbsp olive oil
• 1 tsp seasoned salt
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp black pepper
• 1 lb lean ground beef or ground turkey
• 1 packet taco seasoning
• Water as directed on seasoning packet
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (15 oz) can black beans, drained and rinsed
• 1 medium tomato, diced
• 1 avocado, diced
• ½ cup shredded cheddar or Mexican-blend cheese
• Salsa, for serving
• Sour cream, for serving

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly coat with cooking spray.
2. Place the diced potatoes in a large bowl. Drizzle with olive oil and season with seasoned salt, garlic powder, paprika, and black pepper. Toss until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy on the outside and tender on the inside.
4. While the potatoes are roasting, cook the ground beef or turkey in a large skillet over medium heat until fully cooked. Drain excess grease if needed.
5. Add the taco seasoning and water according to package directions. Simmer until the sauce thickens and coats the meat.
6. Divide the roasted potatoes among serving bowls. Top with seasoned taco meat, black beans, corn, diced tomato, avocado, and shredded cheese.
7. Finish with salsa and sour cream. Serve immediately.

Texas Girl Cooks Tip: For extra flavor, drizzle with cilantro-lime crema or add a squeeze of fresh lime juice and a sprinkle of chopped cilantro before serving.