Description
This Loaded Potato Taco Bowl is a delicious fusion recipe combining crispy oven-baked or air-fried seasoned potatoes with savory spiced ground beef, fresh guacamole, vibrant salsa, and melted Mexican cheese. Perfect for a hearty and satisfying meal, this dish offers layers of flavor with easy-to-follow steps for prepping each component and assembling a colorful taco-inspired bowl.
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
Additional
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes to ensure it’s hot enough for crisping the potatoes.
- Prepare the potatoes for baking: On a large baking tray lined with parchment paper, add the diced potatoes, 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp black pepper. Toss everything together to coat the potatoes evenly, then spread them out in a single layer to avoid overlapping. Use two trays if needed.
- Bake the potatoes: Place the trays in the oven and bake for 40–45 minutes until the potatoes are crisp and golden. Halfway through, turn the potatoes and swap tray positions if using two.
- Or air fry the potatoes: Alternatively, preheat your air fryer to 200°C (400°F). Arrange the potatoes in a single layer inside the air fryer basket (do in batches if necessary to prevent overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy at the edges.
- 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 red onion and cook, stirring, for 1–2 minutes until slightly softened.
- Add and brown the beef: Add the minced beef to the pan and cook for 3–4 minutes, breaking it up with a wooden spoon as it cooks.
- 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 while stirring for 30 seconds to toast the spices.
- Add tomato paste and simmer: Mix in 2 tbsp tomato paste and cook for 1 minute until the mixture is well combined. Pour in ¼ cup (60 ml) water and reduce the heat to low, simmering for 3–4 minutes until most liquid evaporates and the beef is flavorful and saucy.
- Make the guacamole: In a medium bowl, combine mashed avocados, ¼ bunch finely chopped coriander, ¼ finely diced red onion, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp black pepper. Stir well to combine, then cover and refrigerate until serving.
- Make the salsa: In another medium bowl, combine finely diced tomatoes, ¼ bunch chopped coriander, ¼ finely diced red onion, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp black pepper. Stir gently, cover, and refrigerate until serving.
- Assemble the taco bowls: Divide the crispy potatoes evenly among four bowls. Top each with the savory spiced beef mixture, then sprinkle with 2 cups grated Mexican cheese blend. Add dollops of guacamole and spoon over some fresh salsa.
- Serve: Serve the loaded potato taco bowls with lime wedges on the side for squeezing over before eating, if desired.
Notes
- For extra melty cheese, use a Mexican cheese blend containing cheeses like Monterey Jack and mozzarella.
- Air frying the potatoes offers a quicker cooking time but baking yields a larger batch at once.
- Use ripe avocados for creamy guacamole texture.
- You can substitute ground beef with ground turkey or plant-based mince for variation.
- If you want spicier salsa, add finely chopped jalapeño or chili flakes.
