1 pound small Florida gold potatoes
1 cup Florida cherry tomatoes, halved
½ pound Florida lean ground beef
⅓ cup scallions, sliced thin
1 cup queso, plus extra for garnish (store-bought)
2 tablespoons taco seasoning
Salsa or Pico de Gallo for garnish and dipping
Oil for cooking
Sea salt and fresh ground pepper, to taste
Preheat oven to 425 degrees. Cut potatoes in half, drizzle with oil, season with salt and pepper, and roast until crisp and golden brown, 20 to 25 minutes. Remove from oven and set aside.
While potatoes are in the oven, cook the ground beef in a skillet over medium-high heat and season with taco seasoning. Remove and drain grease. Scatter the cooked ground beef over potatoes, add cherry tomatoes, drizzle with queso (the warmth from the ground beef and potatoes will melt the queso), and garnish with scallions. Serve warm with salsa and extra queso for dipping if desired.
Fresh tip: feel free to add additional toppings such as pickled jalapenos, Florida sweet peppers or shredded lettuce
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