Loaded Taco Potato Bowl

1: Preheat oven to 425 degrees.

2: Bake Yukon gold potatoes for 32 minutes, shaking halfway.

3: Broil the potatoes for 1-2 minutes.

4: In a skillet, heat 0.5 tablespoons of olive oil.

5: Cook the 2 lb lean ground beef until browned.

6: Add 1.5 tablespoons taco seasoning, 1 teaspoon salt, 0.5 cup beef broth, 0.25 cup diced green chiles, 0.25 cup nacho cheese, and 0.25 cup reduced fat Mexican cheese to the beef.

7: Stir together until combined and heated through.

8: Assemble the bowls with 1 cup of corn and 1 cup of black beans.

9: Top each bowl with 2 tablespoons of lite sour cream and optional cilantro and chopped Roma tomato.