Crispy Taco Potatoes with Zucchini & Ground Beef

Instructions

1. 1

   Boil potatoes in salted water until fork-tender. Drain well.

2. 2

   Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the ground beef and sauté for 2 to 3 minutes, breaking it up slightly.

3. 3

   Add about two-thirds of the taco seasoning along with the amount of water listed on the packet. Continue cooking until the beef is fully browned. Remove from the skillet and set aside.

4. 4

   Halve and dice the zucchini. Add it to a bowl with a drizzle of olive oil and the remaining taco seasoning. Toss to coat.

5. 5

   Add the zucchini to the same skillet and cook for 2 to 3 minutes, until just tender. Remove from the skillet and set aside.

6. 6

   Add the potatoes to the skillet with a bit more olive oil. Sauté for a couple of minutes, then press them down until flattened. Cook until golden, flipping if desired and adding more olive oil as needed.

7. 7

   Serve the crispy potatoes topped with the ground beef and zucchini. Finish with red pickled onions and sour cream.