Description
This Loaded Potato Taco Bowl is a vibrant and satisfying dish blending crispy oven-baked or air-fried potatoes with a spiced ground beef topping, fresh guacamole, zesty salsa, and melted Mexican cheese. Perfect for a flavorful weeknight meal or casual gathering, it combines hearty textures and bold Mexican-inspired flavors in one bowl.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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
Toppings
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare to Oven-Bake the Potatoes: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes to ensure it’s hot enough for crisp potatoes.
- Toss Potatoes with Seasoning: On a large baking tray lined with parchment paper, combine diced potatoes with 2 tablespoons of olive oil, sweet paprika, garlic powder, sea salt flakes, and black pepper. Toss well to coat evenly and spread out the potatoes in a single layer to avoid overcrowding. Use two trays if necessary.
- Bake the Potatoes: Place the trays in the oven and bake for 40–45 minutes until the potatoes are golden and crisp, turning them once halfway and switching tray positions if using two trays to ensure even cooking.
- Air Fry Option for Potatoes: Alternatively, preheat an air fryer to 200°C (400°F). Arrange potatoes in a single layer in the basket, cooking in batches if needed. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Cook the Beef – Sauté Onion: Heat 1 tablespoon olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped red onion and cook, stirring, for 1–2 minutes until softened.
- Add and Brown the Ground Beef: Add the minced beef to the pan and cook for 3–4 minutes, breaking it apart with a wooden spoon to crumble it evenly as it browns.
- Season the Beef: Stir in sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, salt, and pepper. Cook while stirring for 30 seconds to release the spices’ flavors.
- Incorporate Tomato Paste: Add tomato paste and cook for 1 minute, stirring to combine thoroughly with the beef and spices.
- Simmer the Beef Mixture: Pour in 60 ml of water and reduce heat to low. Simmer for 3–4 minutes until most of the liquid evaporates and the mixture thickens slightly.
- Prepare the Guacamole: In a medium bowl, mash the avocados and stir in finely chopped coriander, diced red onion, lime juice, sea salt flakes, and freshly cracked black pepper. Cover and refrigerate until serving.
- Prepare the Salsa: In another medium bowl, combine finely diced tomatoes, coriander, diced red onion, lime juice, salt, and pepper. Mix well and refrigerate covered until ready to serve.
- Assemble the Taco Bowls: Divide the cooked potatoes equally among four bowls. Top each with the spiced beef mixture, then sprinkle generously with grated Mexican cheese while the beef is still warm to allow melting.
- Add Fresh Toppings and Serve: Dollop each bowl with the fresh guacamole and salsa. Serve with lime wedges on the side for an extra squeeze of brightness, if desired.
Notes
- For an extra melty cheese topping, you can place the assembled bowls under a grill for 1-2 minutes or microwave them briefly before serving.
- If using the air fryer for potatoes, avoid overcrowding to ensure they cook evenly and become crispy.
- Adjust spice levels to taste by modifying the amount of paprika, cumin, or black pepper.
- The recipe serves 4 comfortably but can be doubled for larger groups.
- Leftover guacamole and salsa keep well refrigerated for up to 1 day but are best fresh.
