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.