Description
A delicious recipe combining roasted potatoes with seasoned ground beef, black beans, and topped with cheese and yogurt.
Ingredients
Scale
- 2 lbs Russet potatoes, cubed into 1/2 inch pieces
- 2 tbsp Olive oil
- 1 lb Lean ground beef (90/10)
- 1 oz Taco seasoning mix
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 1 cup Shredded sharp cheddar cheese
- 1/2 cup Plain non-fat Greek yogurt
- 1/4 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
- Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Toss cubed potatoes with olive oil, salt, and pepper on the baking sheet until evenly coated.
- Roast potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- While potatoes roast, heat a large skillet over medium-high heat and brown the ground beef until fully cooked.
- Drain excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water; simmer for 5 minutes.
- Incorporate black beans and corn into the beef mixture and heat through for 2 to 3 minutes.
- Divide roasted potatoes evenly into four serving bowls.
- Top each portion of potatoes with the beef and bean mixture.
- Garnish with shredded cheese, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.
Notes
- This dish is perfect for a weeknight dinner or meal prep.
- Feel free to adjust toppings according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven & Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg