Save The smell of smoked paprika and roasting potatoes hitting that perfect golden crisp still takes me back to rainy Tuesday nights when I needed something hearty but refused to order takeout again. I stumbled on this combination accidentally while trying to use up leftover taco meat and a bag of potatoes that was threatening to sprout. My roommate wandered into the kitchen, drawn by the spices, and we ended up eating standing up at the counter because waiting for plates seemed impossible.
Last summer I made this for a group of friends after a long day at the beach. We were all exhausted and slightly sunburned, but when those roasted potatoes hit the table, suddenly everyone had energy again. My friend Sarah, who claims she hates cilantro, picked every single leaf off her portion and then asked if there was more.
Ingredients
- 4 medium russet potatoes: Dice them exactly 3/4 inch, I learned the hard way that bigger pieces take forever to get crispy and smaller ones burn too fast
- 2 tablespoons olive oil: This helps the spices cling and creates those gorgeous crispy edges everyone fights over
- 1 teaspoon smoked paprika: The secret ingredient that makes people ask what you did differently
- 1 pound ground beef or turkey: Go for 93/7 lean or you will be draining fat forever like I did that one time
- 1 teaspoon chili powder: Add more if your crew likes heat, but this amount keeps it friendly
- 1 teaspoon cumin: Toast it in your hand for 10 seconds before adding to wake up the oils
- 1 small red onion: The sweetness balances everything perfectly
- 15 ounces black beans: Rinse them well or your bowl will be oddly murky
- 1 cup corn kernels: Fresh tastes best but frozen works in a pinch
- 1 cup shredded cheddar cheese: Buy a block and shred it yourself, it melts so much better
- 1 cup cherry tomatoes: They add bright pops that cut through the richness
- 1 medium avocado: The creaminess you did not know you needed until it is there
- 1/4 cup fresh cilantro: Some love it, some pick it off, but the bowl looks sad without it
Instructions
- Get those potatoes roasting:
- Preheat your oven to 425°F and line a baking sheet, then spread your diced potatoes in one crowded layer and toss with olive oil and all those spices until every piece is coated
- Roast until golden:
- Let them go for 30 to 35 minutes, flipping halfway through, and trust me when I say you will know they are done when your kitchen smells incredible and the edges look tempting enough to eat straight off the pan
- Brown the meat:
- While the potatoes work their magic, cook your ground meat in a large skillet for 7 to 8 minutes, breaking it up until it is nicely browned
- Add the aromatics:
- Stir in your chili powder, cumin, and chopped red onion, cooking for another 5 minutes until the onion softens and the spices become fragrant
- Bring it together:
- Toss in the black beans and corn, letting everything heat through for 3 to 4 minutes while you taste and adjust the seasoning
- Build your bowls:
- Start with a foundation of crispy potatoes, pile on about 3/4 cup of the meat mixture, then sprinkle with cheddar and let it melt for 30 seconds before adding tomatoes, avocado, and cilantro
Save This recipe has become my go-to when I need to feed a crowd without spending my entire paycheck. Last month my brother asked if I could make it for his birthday instead of going out to dinner, which I consider the highest compliment possible.
Making It Your Own
Sweet potatoes work beautifully here and add a lovely sweetness that plays nicely with the spicy meat. I have also made this entirely vegetarian by doubling the beans and adding roasted sweet peppers, and honestly, nobody missed the meat at all.
The Crispiness Factor
If you are meal prepping, store the potatoes separately from everything else and reheat them in a 400°F oven for about 8 minutes. The microwave will make them sad and soft, but the oven brings back that irresistible crunch.
Serving Ideas
Sometimes I set up a toppings bar and let everyone build their own bowls, which turns dinner into a fun interactive experience. Keep extra lime wedges on hand because that squeeze of bright acidity at the end makes all the flavors sing.
- Warm your bowls in the oven for a few minutes before serving
- Have hot sauce available for the spice lovers in your life
- Serve with ice cold beer or margaritas for the full effect
Save This is the kind of meal that brings people to the table and keeps them there long after the food is gone.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the ground meat and double the black beans, or add plant-based crumbles seasoned with the same spices. The potatoes provide plenty of substance on their own.
- → How do I keep the potatoes crispy?
Spread them in a single layer without overcrowding the baking sheet, and flip halfway through roasting. For leftovers, reheat in the oven at 400°F for 6-8 minutes rather than the microwave to restore crunch.
- → Can I use sweet potatoes instead?
Absolutely. Sweet potatoes work beautifully and add natural sweetness that complements the spiced meat. Roasting time may vary slightly—check for tender edges around 25-30 minutes.
- → What toppings work best?
Cheddar, cherry tomatoes, avocado, cilantro, lime, and sour cream create the classic combination. You can also add jalapeños, pickled red onions, crushed tortilla chips, or pico de gallo for extra crunch and brightness.
- → How long does this keep for meal prep?
Store roasted potatoes and meat mixture separately in airtight containers for up to 4 days. Keep cheese, fresh toppings, and lime in separate containers and add just before serving for best texture.