Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, to taste Salt and freshly ground black pepper
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper for easy cleanup. Roast for 25-30 minutes, or until tender and slightly crispy, flipping them halfway through.1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil (for sautéing meat), 1 small onion, finely chopped, 2 cloves garlic, minced
- Add the ground beef (or turkey/plant-based ground) to the skillet and break it up with a spoon. Cook until browned, draining off any excess grease.1 lb lean ground beef or turkey (or plant-based ground for a vegetarian option)
- Stir in the taco seasoning mix and water. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened.1 packet (1 ounce) taco seasoning mix, 2/3 cup water
- Divide the chopped romaine lettuce among your meal prep containers. Top each container with a portion of the seasoned ground meat.4 cups chopped romaine lettuce, 1 lb lean ground beef or turkey (or plant-based ground for a vegetarian option)
- Add a generous serving of the roasted potatoes, black beans, and corn to each bowl. Sprinkle with shredded cheese.1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 cup cooked black beans, rinsed and drained, 1 cup corn kernels (fresh, frozen, or canned), 1/2 cup shredded cheddar cheese (or Monterey Jack, or a dairy-free alternative)
- Add a dollop of salsa and sour cream (or Greek yogurt) to the side of each bowl, or keep them in separate small containers to prevent sogginess. This is crucial for maintaining the best texture when reheating.1/4 cup salsa of your choice, 2 tablespoons sour cream or plain Greek yogurt (or dairy-free alternative)
Notes
Store wetter ingredients like salsa and sour cream separately. Can be stored in the refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes or components separately in a skillet. Freezing is an option, assemble without lettuce, salsa, and sour cream, freeze for up to 2 months. Thaw overnight and reheat, adding fresh toppings.