Crispy diced potatoes and taco-seasoned ground beef tossed with salsa, topped with melted shredded cheese, sour cream, and sliced jalapeños. Aim for roughly 550 kcal and 35g protein per serving; exact macros depend on portions.
6By 67Dude
Servings
4
3 pieces Yukon Gold potatoes, diced into 1.5 cm cubes
1 lb Lean ground beef (93% lean)
1 tbsp Olive oil
0.5 piece Yellow onion, finely diced
2 clove Garlic
1 tbsp Chili powder
1 tsp Ground cumin
1 tsp Smoked paprika
0.5 tsp Mexican oregano
0.5 tsp Garlic powder
1 tsp Salt
0.75 cup Chunky salsa
1.5 cup Shredded Mexican-blend cheese
4 tbsp Sour cream
3 tbsp Pickled jalapeño slices
2 tbsp Fresh cilantro (garnish)
4 piece Lime wedge (garnish)
Calories
579 kcal
Protein
39g
Carbs
31g
Fat
33g
Fiber
4g
Sugar
3g
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Crisp the Potatoes
1. Heat the olive oil in a large 12-inch cast-iron or nonstick skillet over medium-high heat. Add the diced potatoes in a single layer with half of the salt, cover, and cook for 6 minutes without stirring much so they steam and soften.
3 pieces Yukon Gold potatoes, diced into 1.5 cm cubes,
1 tbsp Olive oil,
0.5 tsp Salt
2. Uncover and cook 8 to 10 minutes more, tossing every couple of minutes, until the potatoes are deeply golden and crisp. Transfer to a plate.
Cook the Beef
3. In the same skillet over medium-high heat, add the ground beef and onion. Break the beef up and cook 5 to 6 minutes until browned and no pink remains. Stir in the garlic and cook 30 seconds until fragrant.
4. Stir in the chili powder, cumin, smoked paprika, Mexican oregano, garlic powder and remaining salt. Toast the spices with the beef for 1 minute, then pour in the salsa and simmer 3 minutes until thickened.
5. Return the crispy potatoes to the skillet and toss gently to coat. Spread into an even layer and sprinkle the shredded cheese over the top. Cover and cook over low heat for 2 to 3 minutes until the cheese is fully melted.
1.5 cup Shredded Mexican-blend cheese
6. Dollop the sour cream over the skillet and scatter with the jalapeño slices and cilantro. Serve hot straight from the pan with lime wedges for squeezing.
