Description
A comforting bowl of crispy potato wedges topped with seasoned taco meat, cheese, tomato, corn, and sour cream.
Ingredients
Scale
- 4 large potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked taco meat (ground beef or chicken) or 1 cup cooked black beans for a vegetarian option
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup sour cream (or Greek yogurt for a lighter option)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and slice the potatoes into wedges and place them in a bowl. Add olive oil, chili powder, cumin, salt, and pepper, and toss to coat.
- Spread the potatoes on a baking sheet in a single layer. Bake for 25–30 minutes or until golden and crispy, turning once halfway through.
- Prepare taco meat or beans and set aside.
- Once the potatoes are cooked, assemble the bowls by layering the potatoes, taco meat, corn, diced tomatoes, and cheese.
- Top each bowl with diced avocado, a dollop of sour cream, and fresh cilantro. Serve immediately.
Notes
Avoid overcrowding the baking sheet to ensure the wedges crisp up. Keep components separate if preparing ahead to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 5g
- Sodium: 600mg
- Fat: 39g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 30mg