Potato Taco Bowls
100%
0
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
26
High
Nutrition per serving
Calories659.2 kcal (33%)
Total Fat31.9 g (46%)
Carbs57.3 g (22%)
Sugars4.6 g (5%)
Protein37.1 g (74%)
Sodium991.3 mg (50%)
Fiber16.6 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Scrub and dice Yukon gold potatoes (about a lb) and toss with olive oil and seasonings. Spread out on baking sheet and roast in oven at 425° for around 30 minutes, flipping every ten minutes.
Step 2
Make pico de gallo while roasting potatoes. Dice tomato, red onion, jalapeños and mix together in bowl with a pinch of salt, some cilantro, and the juice of half a lime. Taste and adjust seasoning.
Step 3
Cook ground beef until browned, drain and bit of fat if there’s a lot. Add tomato paste, seasonings, and a bit of water to rehydrate meat. Add drained cans of beans to meat to heat through.
Step 4
Put together bowls. Potatoes, beef, cheese, then top with pico de gallo and sour cream and green onions.
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