Description
Crispy roasted potatoes meet zesty taco flavors in this crowd-pleasing one-pan meal. Loaded with seasoned ground beef, melted cheddar, sour cream, and salsa, these spud-based ‘tacos’ offer a gluten-free, high-protein twist on comfort food with minimal cleanup.
Ingredients
4 large russet potatoes, cubed
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 pound ground beef (halal certified)
2 cups shredded cheddar cheese
1/4 cup sour cream
1/4 cup salsa
Chopped cilantro (for garnish)
Instructions
Preheat oven to 425°F (220°C)
Toss potato cubes with olive oil, paprika, cumin, garlic powder, and half the salt
Spread evenly on a greased baking sheet
Roast 25-30 minutes until golden and crispy
Cook ground beef in a skillet with remaining spices until browned
Add cooked beef to the baking sheet
Sprinkle cheddar cheese over beef, return to oven 5-7 minutes until melted
Top with sour cream, salsa, and cilantro before serving
Notes
Use halal-certified beef for strict halal compliance
Replace ground beef with plant-based alternative for vegetarian version
For extra crunch, avoid overcrowding the baking sheet
Leftovers reheat well for 4-5 days
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Roasting
- Cuisine: American-Mexican Fusion