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Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, toss the cubed russet potatoes with olive oil and 1 tbsp of Slow Noon.
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Spread the spiced potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and golden-brown.
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Heat a skillet over medium-high heat. Add the ground beef and cook until browned and crumbled. Drain excess grease.
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Stir in the remaining 2 tbsp of Slow Noon and water or broth. Simmer for 3-4 minutes until the liquid reduces into a thick glaze.
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Divide the hot roasted potatoes into wide, shallow bowls. Top generously with the hot savory taco meat, followed immediately by shredded orange cheddar cheese so it melts naturally.
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Top with diced red tomatoes, sliced black olives, and green scallions. Finish with a thick dollop of white sour cream in the center and fresh cilantro leaves.
Loaded Taco Potato Bowl
Ingredients
Instructions
-
Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, toss the cubed russet potatoes with olive oil and 1 tbsp of Slow Noon.
-
Spread the spiced potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and golden-brown.
-
Heat a skillet over medium-high heat. Add the ground beef and cook until browned and crumbled. Drain excess grease.
-
Stir in the remaining 2 tbsp of Slow Noon and water or broth. Simmer for 3-4 minutes until the liquid reduces into a thick glaze.
-
Divide the hot roasted potatoes into wide, shallow bowls. Top generously with the hot savory taco meat, followed immediately by shredded orange cheddar cheese so it melts naturally.
-
Top with diced red tomatoes, sliced black olives, and green scallions. Finish with a thick dollop of white sour cream in the center and fresh cilantro leaves.
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