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Easy Homemade Beef Potato Bowl

Easy Homemade Beef Potato Bowl

A hearty and comforting beef potato bowl made with crispy roasted potatoes, seasoned ground beef, melted cheddar cheese, and fresh toppings. This easy one-bowl dinner is perfect for busy weeknights, meal prep, or a satisfying family meal in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb Ground Beef lean
  • 4 Russet Potatoes medium, diced
  • 2 tbsp Olive Oil
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 cup Shredded Cheddar Cheese
  • 2 Green Onions sliced
  • ½ cup Sour Cream
  • 2 tbsp Fresh Parsley chopped

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  • Toss the diced potatoes with olive oil, paprika, half of the salt, and half of the black pepper until evenly coated.
  • Spread the potatoes in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through until crispy and golden.
  • While the potatoes roast, heat a large skillet over medium heat. Cook the diced onion for about 3–4 minutes until softened.
  • Add the minced garlic and cook for 30 seconds until fragrant.
  • Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
  • Stir in the garlic powder, onion powder, Italian seasoning, remaining salt, and black pepper. Cook for another 2 minutes.
  • Sprinkle the shredded cheddar cheese over the beef. Cover the skillet for 1–2 minutes until the cheese melts.
  • Divide the roasted potatoes between four serving bowls.
  • Spoon the cheesy beef mixture over the potatoes.
  • Top with sour cream, sliced green onions, and chopped parsley. Serve immediately.

Notes

 
  • Russet potatoes produce the crispiest texture, but Yukon Gold potatoes also work well.
  • For extra crispy potatoes, soak the diced potatoes in cold water for 20 minutes before roasting and dry them thoroughly.
  • Add vegetables like corn, bell peppers, mushrooms, or broccoli for extra nutrition.
  • Substitute ground turkey or ground chicken for a lighter version.
  • Store leftovers in the refrigerator for up to 4 days and reheat the potatoes in an air fryer or oven for the best texture.
 

Nutrition Facts

 
  • Calories: 545 kcal
  • Carbohydrates: 31g
  • Protein: 30g
  • Total Fat: 33g
  • Saturated Fat: 12g
  • Unsaturated Fat: 18g
  • Trans Fat: 1g
  • Cholesterol: 90mg
  • Sodium: 760mg
  • Potassium: 980mg
  • Fiber: 4g
  • Sugar: 3g
  • Vitamin A: 520 IU
  • Vitamin C: 18mg
  • Calcium: 240mg
  • Iron: 3.8mg