Fiesta Taco Bowls

gluten-free ⓘ

9 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 3 lbs 96/4 lean ground beef
• 3 lbs potatoes
• 7 servings (4 oz each) 2% Mexican blend cheese
• 8 oz bell pepper
• 8 oz onion
• 1 can sweet corn, drained
• 1 can black beans, drained
• Salt
• Pepper

Instructions

1. Chop the potatoes and season them with salt and pepper.
2. Bake the potatoes at 425°F for 35 to 45 minutes until they are crispy.
3. Brown the ground beef in a large skillet while the potatoes are baking.
4. Add the chopped bell pepper and onion to the skillet with the beef.
5. Season the mixture to taste, break up the beef, and cook until the vegetables and beef are fully browned.
6. Stir the drained sweet corn and black beans into the skillet.
7. Lower the heat and cook the mixture for several minutes.
8. Pour the beef and vegetable mixture over the cooked potatoes.
9. Distribute the Mexican blend cheese evenly over the top.
10. Broil at 500°F for approximately 5 minutes until the cheese is melted and bubbly.
11. Divide the mixture into 9 containers for meal prep.
12. Serve with salsa, either immediately or after reheating.