Ingredients
4 - 5 medium Russet potatoes (peeled and sliced into 1/4-inch rounds)
2 tbsp. olive oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cayenne pepper
Salt and freshly ground black pepper (to taste)
1.5 lb. ground beef
1 medium yellow onion (finely chopped (use 3/4 for meat, reserve 1/4 for topping))
1 packet taco seasoning
1/2- 1 cup water
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 tsp. salt
1 tsp. black pepper
1 tsp. chili powder
1 cup whole milk
8 oz. mild cheddar cheese
1 lime juice
1 Roma tomato (diced)
handful fresh cilantro (chopped)
yellow onion
hot sauce
Directions
- 1
Preheat oven to 425°F (220°C). Line baking sheet(s) with parchment. Toss potato slices with olive oil and seasonings. Spread in a single layer on sheet(s). Bake 45 mins, flipping every 15 mins. Increase heat to 450°F (230°C), bake another 10-15 mins until brown and crispy.
- 2
Heat a large skillet over medium. Add ground beef and 3/4 of the chopped onion. Cook until beef is browned and onion softened (8-10 mins). Drain excess grease.
- 3
Stir in taco seasoning and 1/2 to 1 cup water/broth. Simmer 5-7 mins until liquid reduces and sauce thickens. Keep warm.
- 4
Melt butter over medium. Whisk in flour and spices; cook 1 min. Gradually whisk in milk until smooth. Cook, whisking, until simmering and thickened (3-5 mins). Remove from heat; stir in grated cheddar until melted and smooth.
- 5
Divide crispy potato slices among bowls. Top with taco meat, then drizzle generously with cheese sauce.
- 6
Squeeze fresh lime juice over each bowl. Sprinkle with diced tomato, cilantro, and reserved raw onion. Add hot sauce and optional toppings.