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
- 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.
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