Recipe week 8-31-26

Loaded Beef & Pico Potato Bowls

Serves 4

What’s in Your Box

• Potatoes – about 2 lbs
• Ground beef – 1 lb
• Sweet corn – 4 ears
• Green bell pepper – 1 pepper
• Pico de Gallo – 10 oz
• Shredded cheddar cheese – 4 oz
• Sliced apples – 1 bag

You’ll Need

• 1–2 tablespoons cooking oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt & pepper to taste

Optional Toppings

• Sour cream
• Hot sauce
• Green onions

Directions

1. Prepare the potatoes: Preheat oven to 425°F. Wash potatoes and cut into bite-sized cubes.
2. Roast the potatoes: Toss potatoes with 1 tablespoon oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
3. Prep the vegetables: Cut the kernels from the sweet corn and dice the green bell pepper.
4. Cook the beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if needed.
5. Add the vegetables: Add the corn and diced green pepper to the beef. Season with chili powder, garlic powder, onion powder, salt, and pepper. Cook for another 5–7 minutes, until the pepper and corn are tender.
6. Build the bowls: Divide the crispy roasted potatoes among four bowls. Top with the beef, corn, and pepper mixture.
7. Load them up: Sprinkle each bowl with shredded cheddar cheese and finish with a generous spoonful of Pico de Gallo.
8. Serve & enjoy: Serve the sliced apples on the side for a fresh, sweet finish.

Tip: For extra-crispy potatoes, don't overcrowd the baking sheet. Give the potato pieces a little space while roasting.