Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, cubed small
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1/2 yellow onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup heavy cream
  • 1/4 tsp cayenne pepper
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced pickled jalapeños
  • 1/4 cup sour cream
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat the oven to 425°F (218°C). In a mixing bowl, toss the cubed potatoes with 3 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
  2. Spread potatoes in a single layer on a rimmed baking sheet and roast for 25-30 minutes, flipping once halfway through, until golden and crisp.
  3. While potatoes roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are translucent.
  4. Stir in the taco seasoning and water; simmer for 3-5 minutes until the liquid has reduced to a thick glaze.
  5. Place heavy cream in a small saucepan over low heat. Once steaming, whisk in the shredded cheddar cheese and cayenne pepper until smooth and melted.
  6. Divide the crispy potatoes into four bowls. Top with the seasoned beef, drizzle with the cheese sauce, and garnish with lettuce, tomatoes, pickled jalapeños, sour cream, and cilantro.