Description
This Loaded Potato Taco Bowl is a comforting and flavorful meal combining crispy roasted or air-fried potatoes with spiced minced beef, fresh guacamole, zesty salsa, and a melty Mexican cheese blend. Perfect for a hearty lunch or dinner, this dish delivers a satisfying mix of textures and bold, vibrant flavors in every bite.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (about 2 medium potatoes per person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Beef Mixture
- 1 tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- 500 g (1 lb 2 oz) minced (ground) beef (regular or lean)
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp tomato paste (concentrated puree)
- ¼ cup (60 ml) water
Guacamole
- 2 avocados, mashed with a fork
- ¼ bunch coriander (cilantro), finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Salsa
- 2 tomatoes, finely diced
- ¼ bunch coriander (cilantro), finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the oven or air fryer: To bake, preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. For air frying, preheat your air fryer to 200°C (400°F).
- Prepare the potatoes for baking: Place diced potatoes on a baking tray lined with parchment paper. Drizzle with 2 tbsp olive oil, and sprinkle with 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Toss well to coat and spread evenly without overlapping. Use two trays if necessary.
- Bake the potatoes: Bake for 40–45 minutes, turning once halfway through and swapping trays if using two, until the potatoes are crisp and golden.
- Or air fry the potatoes: Arrange the potatoes in a single layer in the air fryer basket (cook in batches to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through cooking, until golden and crispy at the edges.
- Cook the beef mixture: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped red onion and cook for 1–2 minutes until slightly softened. Add minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
- Add spices and tomato paste: Stir in 1 tbsp sweet paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Cook for 30 seconds, then add 2 tbsp tomato paste, stirring well for 1 minute until combined with the beef and spices.
- Simmer the beef: Pour in ¼ cup (60 ml) water, reduce heat to low, and simmer for 3–4 minutes until most of the liquid evaporates, stirring occasionally.
- Make the guacamole: In a medium bowl, combine mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir to combine and refrigerate covered until serving.
- Make the salsa: In another medium bowl, mix diced tomatoes, chopped coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir well and refrigerate covered until ready to serve.
- Assemble the bowls: Divide the crispy potatoes evenly among four bowls. Top each with the spiced beef mixture followed by a generous sprinkling of grated Mexican cheese blend. Add dollops of guacamole and salsa on top. Serve with lime wedges on the side, if desired.
Notes
- For extra melty cheese, you can briefly place the assembled bowls under a grill or in a microwave to melt the cheese before adding guacamole and salsa.
- Make sure potatoes are spread out well to ensure even crisping and avoid sogginess.
- If using two trays for baking potatoes, swap their positions halfway through cooking for uniform browning.
- Adjust seasoning in guacamole and salsa to your taste; adding a bit of chopped chili can add some heat if preferred.
