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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl features crispy roasted potatoes topped with spiced beef, guacamole, salsa, and cheese, making it a fun twist on taco night.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course main dish
Cuisine Mexican
Servings 4 bowls
Calories 600 kcal

Equipment

  • oven
  • air fryer
  • Baking tray
  • frying pan
  • Medium Bowl

Ingredients
  

POTATOES

  • 700 g potatoes, diced into 2 cm cubes (about 2 medium potatoes per person)
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

BEEF

  • 1 tablespoon extra-virgin olive oil
  • 0.5 red onion finely chopped
  • 500 g minced beef (regular or lean)
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoon tomato paste (concentrated puree)
  • 0.25 cup water (60 ml)

GUACAMOLE

  • 2 avocados mashed with a fork
  • 0.25 bunch coriander (cilantro), finely chopped
  • 0.25 red onion finely diced
  • 1 lime Juice
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

SALSA

  • 2 tomatoes finely diced
  • 0.25 bunch coriander (cilantro), finely chopped
  • 0.25 red onion finely diced
  • 1 lime Juice
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

TO SERVE

  • 2 cups grated Mexican cheese blend
  • Lime wedges (optional)

Instructions
 

Preparing the Potatoes

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
  • To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
  • Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).
  • Alternatively, preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.

Cooking the Beef

  • Meanwhile, to make the beef, heat the oil in a large, heavy-based frying pan over medium–high heat.
  • Add the onion and cook, stirring, for 1–2 minutes until slightly softened.
  • Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon as you go.
  • Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
  • Add the tomato paste and cook, stirring, for 1 minute or until well combined with the beef and spices.
  • Add the water and simmer over low heat for 3–4 minutes or until most of the liquid has evaporated.

Making Guacamole

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.

Making Salsa

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.

Assembling and Serving

  • Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese. Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.

Notes

For extra melty cheese, consider using a mix of different cheeses.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 1000mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 4mg
Keyword Beef Taco, Guacamole, Loaded Potato Taco Bowl, Potato Bowl, Salsa, Taco Bowl
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