Crispy roasted potatoes topped with seasoned meat, beans, corn, cheddar and fresh veggies for a protein-packed meal.
# What You'll Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - Salt and black pepper, to taste
→ Meat Mixture
07 - 1 pound ground beef or turkey (93/7 lean recommended)
08 - 1 teaspoon chili powder
09 - 1 teaspoon cumin
10 - 1 small red onion, chopped
→ Add-Ins
11 - 15 ounces black beans (1 can), drained and rinsed
12 - 1 cup corn kernels (fresh, canned, or frozen)
→ Toppings
13 - 1 cup shredded cheddar cheese
14 - 1 cup cherry tomatoes, halved
15 - 1 medium avocado, diced
16 - 1/4 cup fresh cilantro, loosely packed and chopped
17 - Lime wedges, for serving
18 - Sour cream, for topping
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet (13×18 inches) with parchment or foil.
02 - Spread diced potatoes in a single layer. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Roast potatoes for 30–35 minutes, flipping halfway through, until golden brown and crispy on the edges.
04 - While potatoes roast, heat a large skillet over medium heat. Add ground beef or turkey and cook for 7–8 minutes, breaking up with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
05 - Add chili powder, cumin, and chopped red onion to the meat. Stir and cook for 5 minutes, until onion softens.
06 - Stir in black beans and corn. Cook for 3–4 minutes, until heated through. Adjust seasoning if needed.
07 - Divide crispy potatoes among 4 bowls (about 1 cup each). Top each with about 3/4 cup meat mixture.
08 - Sprinkle 3–4 tablespoons shredded cheddar over each bowl; let sit 30 seconds to melt.
09 - Add cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.
