Make this budget-friendly high-protein potato taco bowl with pantry staples like canned beans, frozen corn, and ground beef. An easy dinner that won't break the bank.

Ingredients

Toggle: Metric / US

Instructions

Step 1

Gather all ingredients: ground beef, potatoes, black beans, frozen corn, salsa, taco seasoning, and oil.

Step 1 image
Step 2

Boil diced potatoes in salted water for 10 minutes until fork-tender. Drain well.

Step 2 image
Step 3

Heat oil in a large skillet over medium-high heat. Add potatoes and pan-fry until crispy and golden, about 5-7 minutes.

Step 4

In another skillet, brown the ground beef over medium heat, breaking it into crumbles. Drain excess fat if needed.

Step 5

Stir taco seasoning into the beef, then add black beans and frozen corn. Cook until heated through, about 3 minutes.

Step 6

Serve the beef mixture over crispy potatoes. Top with salsa and enjoy!

For best results

  • For extra crispiness, spread potatoes in a single layer when pan-frying and don't overcrowd the pan.
  • Add toppings like shredded cheese, sour cream, or avocado for more flavor.
  • Make it a meal prep: divide into containers and refrigerate for up to 4 days.

Variations

  • Use ground turkey or chicken instead of beef.
  • Swap black beans for pinto or kidney beans.
  • Add bell peppers and onions for extra veggies.

Nutrition

  • Calories450 kcal
  • Total Fat18g
  • Saturated Fat5g
  • Cholesterol75mg
  • Sodium680mg
  • Total Carbohydrates45g
  • Dietary Fiber8g
  • Sugars4g
  • Protein32g

Common Questions

Can I use sweet potatoes instead?
Yes, sweet potatoes work great! Just adjust cooking time as needed.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Is this recipe gluten-free?
Yes, as long as your taco seasoning is gluten-free, this recipe is naturally gluten-free.