Taco Potato Bowl
By: McCormick Kitchens
Made With:
This twist on a classic taco bowl uses potatoes in place of rice for a hearty, filling meal. Seasoned with the signature flavor of McCormick® Original Taco Seasoning Mix, you can let everyone at the table customize this potato taco bowl with their favorite toppings like shredded cheese, chopped avocado, and salsa.
This twist on a classic taco bowl uses potatoes in place of rice for a hearty, filling meal. Seasoned with the signature flavor of McCormick® Original Taco Seasoning Mix, you can let everyone at the table customize this potato taco bowl with their favorite toppings like shredded cheese, chopped avocado, and salsa.
Key products
Instructions
Instructions
- Preheat oven to 425°F. Toss potatoes in oil in large bowl. Sprinkle with garlic powder, black pepper and salt. Toss to coat well. Spread potatoes in a single layer on a foil-lined large baking sheet. Bake 30 to 35 minutes or until potatoes are tender and golden brown.
- Meanwhile, brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Divide potatoes and taco meat in 5 containers. Eat one today and place the remaining 4 in the fridge for your weekly meal prep. Cover containers. Store in refrigerator and consume within 3 to 4 days. Place in microwave safe container and cook in microwave until heated through (internal temperature should be at least 165°F). Remove from microwave. Serve with suggested toppings, if desired.
Test Kitchen Tips:
- Substitute sweet potatoes or cubed butternut squash for the baby potatoes.
- Substitute 2 cans (15 ounces) black beans, drained and rinsed for the ground beef. Prepare as directed.
