Taco Bowl

Ingredients

• 2 lb Russet Potatoes (washed, peeled optional, cut into 1‑inch cubes)
• 2 Tbsp Avocado Oil (for coating potatoes)
• 1 Tbsp Cajun Seasoning (divided – half for potatoes, half for beef)
• 1.5 tsp Ground Cumin (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1.5 tsp Smoked Paprika (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1.5 tsp Chili Powder (divided – 1 tsp for potatoes, ½ tsp for beef)
• 1 tsp Salt (for potatoes; additional pinch for pico)
• 2 Tbsp Tomato Paste (adds depth to the beef)
• 1 lb Ground Beef (85/15) (lean enough to stay juicy)
• 0.25 cup Water (to rehydrate tomato paste)
• 2 Tomatoes (medium, diced for pico)
• 0.25 cup Red Onion (finely diced for pico)
• 1 Jalapeño (seeded and finely diced)
• 2 Tbsp Fresh Cilantro (chopped)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 cup Shredded Cheddar or Mexican Blend Cheese (for topping)
• 1 Avocado (sliced, optional topping)
• 0.25 cup Sour Cream (optional garnish)

Instructions

1. Clean the Potatoes

   Scrub the potatoes under running water with a clean kitchen scrubber until all dirt is removed.

   Time: PT2M

2. Cube the Potatoes

   Cut the potatoes into roughly 1‑inch cubes. Try to keep pieces uniform for even roasting.

   Time: PT5M

3. Season the Potatoes

   Place the cubed potatoes in a large mixing bowl. Add avocado oil, 1 Tbsp Cajun seasoning, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, and 1 tsp salt. Toss until evenly coated.

   Time: PT3M

4. Roast the Potatoes

   Spread the seasoned potatoes in a single layer on a roasting pan. Roast in a pre‑heated oven at 450°F for 20‑30 minutes, stirring halfway through, until golden and fork‑tender.

   Time: PT25M

   Temperature: 450°F

5. Prepare Pico de Gallo

   While potatoes roast, dice tomatoes, red onion, and jalapeño. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix well.

   Time: PT10M

6. Brown the Ground Beef

   Heat a skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

7. Season the Beef

   Stir in the remaining 1 tsp Cajun seasoning, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp chili powder, and 2 Tbsp tomato paste. Add ¼ cup water to rehydrate the paste.

   Time: PT2M

8. Simmer the Beef Mixture

   Reduce heat to medium and let the mixture simmer for 5 minutes, allowing the sauce to thicken and coat the meat.

   Time: PT5M

   Temperature: Medium

9. Assemble the Taco Bowls

   Divide the roasted potatoes among four bowls. Top each with a generous scoop of seasoned beef, a spoonful of pico de gallo, shredded cheese, avocado slices, and a dollop of sour cream if desired.

   Time: PT5M

10. Enjoy

    Serve the bowls hot and enjoy the blend of textures and flavors.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g