Cheesy Taco Potatoes

Ingredients

• 4 large russet potatoes, peeled and diced
• 2 tablespoons olive oil, extra virgin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 pound ground beef or turkey (or a vegetarian substitute)
• 1 packet taco seasoning mix (about 1 ounce)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes (fresh or canned, drained)
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup sliced green onions (for garnish)
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced potatoes with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.
2. Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
3. While the potatoes are roasting, heat a large skillet over medium heat. Add the ground meat (or vegetarian substitute) and cook until browned, about 5-7 minutes.
4. Stir in the taco seasoning mix, black beans, corn, and diced tomatoes. Cook for an additional 5 minutes.
5. Once the potatoes are finished roasting, reduce the oven temperature to 350°F (175°C). In a large casserole dish, layer half of the roasted potatoes, followed by the taco filling. Top with the remaining potatoes.
6. Sprinkle the shredded cheddar cheese generously over the top of the layered casserole.
7. Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes.
8. Once baked, remove the casserole from the oven and let it cool for a few minutes. Drizzle with sour cream and garnish with sliced green onions and cilantro before serving.

Nutrition