Ingredients
Scale
- 2 medium russet potatoes (about 500g)
- 1 lb (450g) lean ground beef
- 1 cup pico de gallo
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp extra virgin olive oil
- 2 tsp taco seasoning
Instructions
- Wash and peel the potatoes, then dice into small cubes.
- In a large pot, cover diced potatoes with salted water. Bring to a boil and cook until tender, about 10-15 minutes.
- In a skillet over medium heat, add olive oil and ground beef. Season with taco seasoning; cook until browned (5-7 minutes).
- Drain cooked potatoes and return them to the pot. Mix in sautéed beef and pico de gallo until well combined.
- Transfer mixture to an oven-safe dish, top with cheddar cheese, and bake at 375°F (190°C) for about 10 minutes until bubbly.
- Let cool slightly before serving; top each bowl with sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg