Salsa con queso beef potato bowl
445cal, 34p, 22c, 22f (per meal)
1 lbs (454g)
1 lbs (454g)
4 tsp (20mL)
4 dash (2g)
1 tsp (2g)
1 tsp (2g)
1 cup, shredded (113g)
1 jar (454g)
1
Preheat the oven to 425°F (220°C).
2
Add the potatoes to a mixing bowl and toss with half of the oil, the onion powder, garlic powder, paprika, and a pinch of salt. Spread the potatoes evenly on a baking sheet and bake for 30-35 minutes, until golden and tender. Set aside.
3
Meanwhile, heat the remaining oil in a skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, until browned and no longer pink.
4
Stir in the salsa and bring to a simmer. Cook for 3-5 minutes, until some of the excess liquid has evaporated. Stir in the cheese and cook 1-2 minutes longer, until melted and combined.
5
Top the roasted potatoes with the ground beef mixture and serve.