**"Taco-Inspired Potato Bowls: A Flavorful Fusion Feast"**
This recipe looks delicious! Here’s a summarized version of the instructions alongside the ingredient list for better clarity:
### Ingredients
**Potatoes & Beef Bowl:**
- 1.5 lbs Yukon gold potatoes
- 1 lb lean ground beef (93/7)
- Extra virgin olive oil
- Taco seasoning of choice
- ½ cup diced red onion
- 1 small jalapeño, diced (remove seeds for less heat)
- ½ cup chopped cilantro
- Juice of ½ lime
- Salt to taste
**Guacamole:**
- 2 medium-sized avocados
- ½ cup diced red onion
- Juice of 1 lime
- ½ cup chopped cilantro
- Garlic powder to taste
- Salt to taste
**Toppings:**
- Sour cream
- Additional cilantro
### Instructions
1. **Prepare Pico and Guacamole:**
- Combine all guacamole ingredients (avocados, red onion, lime juice, cilantro, garlic powder, and salt) in a bowl and mix well. Set aside in the fridge.
2. **Prepare Potatoes:**
- Wash and dry the Yukon gold potatoes, then dice them into small cubes. In a large bowl, combine the diced potatoes with olive oil and taco seasoning. Mix until well coated.
- Spread the potatoes evenly on a lined baking sheet and bake at 425°F (220°C) for about 30-35 minutes, mixing halfway through.
3. **Cook Ground Beef:**
- While the potatoes are baking, heat a large skillet over medium-high heat and add the ground beef (spray skillet with oil if needed). Break the meat apart and add taco seasoning (and a little water or broth if desired).
- Cook for 8-10 minutes, stirring frequently, until browned and cooked to your liking.
4. **Assemble:**
- Once the potatoes are done, remove them from the oven and allow cooling for a few minutes.
- In serving bowls, layer the roasted potatoes, cooked ground beef, pico de gallo, guacamole, and any additional toppings (sour cream and fresh cilantro).
5. **Serve:**
- Enjoy your hearty taco-inspired bowl!
Feel free to customize the toppings and ingredients based on your preference! Enjoy your meal!
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