Made by
Dave

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EBT Friendly: Approximately 93%

Total Time: 50 Minutes

This Soft Potato Taco Bowl layers crispy, Cajun-seasoned Yukon Gold potatoes with melted cheese, richly seasoned ground beef, fresh pico de gallo, chunky guacamole, and sour cream. It delivers all the flavors of a loaded soft potato taco in an easy, satisfying bowl.

Ingredients:

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For the Roasted Potatoes

•   4 medium Yukon Gold potatoes (cubed)
•   olive oil
•   Cajun seasoning
•   ground cumin
•   chipotle powder

 

For the Pico de Gallo

•   tomatoes (diced)
•   jalapeno (diced)
•   red onion (diced)
•   fresh cilantro (chopped)
•   salt
•   lime juice

 

For the Taco Beef

•   1 lb ground beef
•   tomato paste
•   Cajun seasoning
•   chipotle powder
•   ground cumin
•   water
•   shredded cheese (for serving)
•   guacamole (for serving)
•   sour cream (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 425°F.
2. Scrub the YUKON GOLD POTATOES thoroughly, leaving the skins on.
3. Cut the potatoes into bite-sized cubes and place them in a large mixing bowl.
4. Drizzle the potatoes with OLIVE OIL.
5. Season with CAJUN SEASONING, GROUND CUMIN, and CHIPOTLE POWDER.
6. Toss until every potato cube is evenly coated with oil and seasonings.
7. Spread the potatoes in a single layer on a baking sheet, leaving a little space between the pieces so they roast instead of steam.
8. Roast for approximately 30–35 minutes, turning them halfway through, until fork-tender with crisp golden edges.
9. While the potatoes cook, add the diced TOMATOES, JALAPEÑO, RED ONION, and chopped CILANTRO to a bowl.
10. Season the pico de gallo with SALT and fresh LIME JUICE.
11. Stir until evenly combined, then set the pico aside while preparing the beef.
12. Heat a large skillet over medium-high heat.
13. Add the GROUND BEEF and cook, breaking it into irregular crumbles, until fully browned.
14. Carefully drain the excess fat from the skillet.
15. Stir in the TOMATO PASTE, additional CAJUN SEASONING, CHIPOTLE POWDER, and GROUND CUMIN.
16. Add a small splash of WATER and stir until the tomato paste and seasonings coat the beef evenly.
17. Cook for several more minutes, stirring occasionally, until the beef mixture is rich, saucy, and fully seasoned.
18. Divide the roasted potatoes among serving bowls.
19. Immediately sprinkle the hot potatoes with SHREDDED CHEESE so it begins to melt.
20. Spoon the seasoned taco beef over the potatoes and melted cheese.
21. Top each bowl with fresh pico de gallo, GUACAMOLE, and SOUR CREAM.
22. Serve immediately while the potatoes are crisp, the beef is hot, and the cheese is melted.

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