Main Ingredients

• 2 large potatoes, diced (Use russet for a fluffy interior and crisp exterior. Dice them evenly so they roast at the same rate.)
• 1 lb ground meat (beef, turkey, or chicken) (I like ground turkey for a lighter bowl. If using beef, drain excess fat for a cleaner flavor.)
• 1 cup black beans, drained and rinsed (Rinsing removes extra sodium and the canned bean liquid. Warm them briefly before serving.)
• 1 cup corn (Frozen corn works great. Thaw and pat dry so it does not water down the bowl.)
• 1 cup diced tomatoes (Use Roma tomatoes for less liquid, or do halved cherry tomatoes for sweetness.)
• 1 each avocado, diced (Pick a slightly firm avocado and ripen on the counter a day before. Add lime if you want to prevent browning.)
• 1 cup shredded cheese (Cheddar melts well. A mix of Monterey Jack and cheddar offers great melt and mild flavor.)
• 1 teaspoon chili powder (Adjust to taste. For kids, reduce this by half and add more for adults.)
• 1 teaspoon cumin (Toast the cumin briefly in a dry pan for a deeper aroma if you have a moment.)
• to taste salt and pepper (Season in layers. Lightly salt the potatoes and add a little to the meat so everything tastes balanced.)
• to taste olive oil (Use a high quality extra virgin for flavor at the end or a neutral oil for roasting.)
• to taste fresh cilantro for garnish (Chop cilantro last and sprinkle on right before serving for the freshest taste.)