Description
This Loaded Potato Taco Bowl features crispy oven-baked or air-fried golden potatoes topped with a flavorful spiced minced beef mixture, fresh guacamole, zesty salsa, and melted Mexican cheese. It’s a hearty, satisfying dish perfect for a family dinner or casual gathering, combining the comfort of tacos with the humble potato in an easy-to-assemble 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
To Serve
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat and prepare potatoes: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes or the air fryer to 200°C (400°F). Line a large baking tray with baking paper if using the oven.
- Season the potatoes: In a large bowl, toss the diced potatoes with 2 tbsp olive oil, sweet paprika, garlic powder, sea salt flakes, and black pepper ensuring they are evenly coated.
- Cook the potatoes (oven method): Spread potatoes evenly on the baking tray without overlapping. Bake for 40–45 minutes, turning once halfway through and swapping trays if using two, until golden and crisp.
- Cook the potatoes (air fryer method): Place potatoes in a single layer in the air fryer basket (in batches if needed). Air fry for 20–25 minutes, shaking the basket halfway, until potatoes are golden and crispy on the edges.
- Cook the beef mixture: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped red onion and cook for 1–2 minutes until slightly softened.
- Add the minced beef: Add the ground beef and cook for 3–4 minutes, breaking it up with a wooden spoon, until browned.
- Season the beef: Stir in sweet paprika, cumin, onion powder, garlic powder, oregano, sea salt, and black pepper. Cook, stirring, for 30 seconds to release the spices’ aromas.
- Add tomato paste and water: Mix in the tomato paste and cook for 1 minute until combined. Pour in 60 ml water and simmer gently over low heat for 3–4 minutes until most liquid evaporates and mixture thickens.
- Prepare guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Stir well and refrigerate covered until serving.
- Prepare salsa: In another medium bowl, mix diced tomatoes, coriander, diced red onion, lime juice, salt, and pepper. Stir and refrigerate covered until serving.
- Assemble the bowls: Divide the cooked potatoes evenly between four bowls. Top each with seasoned beef, sprinkle grated Mexican cheese on top, then add dollops of guacamole and salsa.
- Serve: Serve immediately with lime wedges on the side if desired for added zest.
Notes
- For extra melty cheese, grate the cheese fresh and sprinkle over the hot beef mixture so it melts quickly.
- If using two baking trays for potatoes, swapping them midway through promotes even browning.
- Air frying potatoes results in a faster cooking time and crispy edges without additional oil.
- Adjust seasoning of guacamole and salsa to taste before serving.
- To keep it leaner, use lean ground beef or substitute with ground turkey or plant-based mince.
