Description
This Potato Taco Bowl recipe features crispy roasted potatoes topped with a flavorful spiced ground beef mixture, fresh guacamole, and zesty tomato salsa, all finished with a sprinkle of Mexican cheese. Perfect for a satisfying and vibrant meal that combines hearty textures and bold flavors.
Ingredients
Scale
Roasted Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approximately 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
Toppings
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the potatoes: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Line a large baking tray with parchment paper. Toss diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp black pepper. Spread in a single layer without overlapping on the tray.
- Bake the potatoes: Place the tray in the preheated oven and bake for 40-45 minutes until the potatoes are crisp and golden. Turn them once halfway through the baking time. If using two trays, swap their positions halfway through for even cooking. Alternatively, air fry the potatoes by preheating the air fryer to 200°C (400°F) and air fry the potatoes in a single layer for 20-25 minutes, shaking the basket halfway through, until golden and crispy.
- Cook the beef mixture: While the potatoes cook, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped onion and sauté for 1-2 minutes until softened. Add the minced beef and cook for 3-4 minutes, breaking it apart with a wooden spoon to brown evenly.
- Season the beef: 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 black pepper. Cook the mixture for about 30 seconds to release the spices’ aromas.
- Add tomato paste and simmer: Mix in 2 tbsp tomato paste and cook for 1 minute until well combined. Pour in ¼ cup (60 ml) water and reduce heat to low. Let it simmer for 3-4 minutes until most of the liquid evaporates and the beef mixture thickens.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp black pepper. Stir together until smooth. Cover and refrigerate until ready to serve.
- Prepare the salsa: In another medium bowl, mix the finely diced tomatoes, coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp black pepper. Stir to combine, cover, and refrigerate until serving.
- Assemble the bowls: Divide the baked (or air-fried) crispy potatoes evenly into four serving bowls. Top each portion with a generous amount of the cooked spiced beef mixture, sprinkle with grated Mexican cheese, then add dollops of fresh guacamole and tomato salsa on top.
- Serve: Serve the potato taco bowls immediately with lime wedges on the side for extra zest, if desired.
Notes
- The recipe allows for air frying the potatoes as an alternative to baking for a quicker cook time.
- Using lean minced beef is an option if you prefer lower fat content.
- Ensure potatoes are spread in a single layer for maximum crispiness when baking or air frying.
- The guacamole and salsa can be made ahead and refrigerated to save preparation time.
- Substitute Mexican cheese blend with cheddar or Monterey Jack if unavailable.
