Scale

For the Potatoes:

3 large russet potatoes, diced into ½-inch cubes

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

For the Taco Meat:

1 lb ground beef or ground turkey

1 small onion, diced

2 garlic cloves, minced

1 tbsp taco seasoning

½ cup tomato sauce or salsa

¼ cup water

Toppings (Optional):

1 cup shredded cheddar cheese

½ cup sour cream

¼ cup chopped green onions

¼ cup diced tomatoes

¼ cup sliced jalapeños

Roast the Potatoes:

Preheat oven to 425°F (220°C).

Toss diced potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika.

Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Cook the Taco Meat:

4. While potatoes roast, heat a skillet over medium-high heat. Add ground beef and cook until browned (5-6 minutes), breaking it up as it cooks.

5. Add diced onion and garlic, cooking for 2-3 minutes until softened.

6. Stir in taco seasoning, tomato sauce (or salsa), and water. Simmer for 5 minutes until thickened.

Assemble and Serve:

7. Spoon taco meat over roasted potatoes.

8. Sprinkle with shredded cheese and desired toppings.

9. Serve immediately and enjoy!