Description
Loaded Potato Taco Bowl combines crisp oven-baked or air-fried seasoned potatoes topped with a richly spiced minced beef, fresh homemade guacamole, vibrant tomato cilantro salsa, and a melty Mexican cheese blend, creating a vibrant, hearty, and flavorful meal perfect for any casual dinner or gathering.
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 Finish
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 220°C (425°F) or air fryer to 200°C (400°F). Toss the diced potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking tray lined with parchment paper, taking care that they don’t overlap.
- Bake or Air Fry the Potatoes: For the oven, bake for 40–45 minutes turning once halfway through, until golden and crisp. For air fryer, arrange in a single layer and cook for 20–25 minutes, shaking halfway, until crispy on the edges.
- Cook the Beef: While potatoes cook, heat 1 tablespoon olive oil in a heavy-based frying pan over medium-high heat. Sauté the finely chopped red onion for 1–2 minutes until softened.
- Add and Brown the Beef: Add minced beef and cook for 3–4 minutes, breaking it up with a spoon until browned.
- Spice the Beef: Stir in all the spices: sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook with stirring for 30 seconds to release flavors.
- Add Tomato Paste and Simmer: Mix in tomato paste, cooking for 1 minute to combine, then add water and simmer on low for 3–4 minutes until most liquid evaporates.
- Make the Guacamole: In a medium bowl, mash avocados with cilantro, diced red onion, lime juice, salt, and pepper. Mix well and refrigerate until serving.
- Make the Salsa: Combine diced tomatoes, cilantro, red onion, lime juice, salt, and pepper in a medium bowl. Stir to combine and chill until ready to serve.
- Assemble the Taco Bowls: Divide the roasted or air-fried potatoes into four bowls. Top each with the spiced beef, sprinkle with grated Mexican cheese, then add generous dollops of guacamole and salsa. Serve with lime wedges if desired.
Notes
- For extra melty cheese, use a Mexican cheese blend with mozzarella and cheddar or melt the cheese briefly under a grill before serving.
- If using two oven trays, swap trays halfway through baking to ensure even crisping.
- To avoid overcrowding in the air fryer, cook potatoes in batches for maximum crispiness.
- Leftover beef mixture keeps well refrigerated for up to 3 days and works great for tacos or wraps.
- Customize toppings with sour cream, jalapeños, or fresh lettuce for additional flavor and texture.
