Ingredients
For the Meat & Potatoes
- 1 sweet potato chopped
- 2 Yukon gold potatoes chopped
- 2 red potatoes chopped
- 2 lbs ground beef
- 1-2 tbsp oil avocado or olive
- 2 tsp taco seasoning
- salt and pepper to taste
For the Special Taco Sauce
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tbsp lime juice
- 2 tsp taco seasoning
- 2 tsp sriracha or to taste
Optional Toppings
- lettuce chopped
- red onion sliced
- gaucamole
- avocado sliced
- tomatoes chopped
- salsa
- shredded cheese
- nacho cheese sauce
- corn
- black beans
- fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the chopped sweet potatoes, Yukon gold, and red potatoes onto a baking sheet. Drizzle with olive or avocado oil, season with salt and pepper, and toss to coat evenly.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- While the potatoes are roasting, heat a skillet over medium heat. Add the ground beef, season with salt, pepper, taco seasonings, coconut aminos and cook until browned and cooked through. Set aside.
- In a small bowl, combine the mayo, lime juice, taco seasoning, and sriracha. Adjust the amount of sriracha based on your spice preference.
- Once the potatoes are done, divide them into serving bowls. Top each bowl with cooked ground beef and your choice of toppings.
- Drizzle the taco sauce over each bowl just before serving. Enjoy!
Notes
For the freshest quality, store each ingredient separately in their own container. The beef in its own container, the potatoes in their own container, the special sauce in its own container, and then the toppings may be stored together in a separate container. Keep refrigerated and use within 3-4 days!
When ready to eat the leftovers, heat up the leftover beef and potatoes, and then add your toppings and special sauce on top.