Description
This Loaded Potato Taco Bowl features crispy roasted potatoes topped with flavorful spiced ground beef, creamy guacamole, fresh salsa, and melted Mexican cheese blend. A budget-friendly, freezer-friendly twist on traditional taco night that’s easy to prepare and packed with delicious Tex-Mex flavors.
Ingredients
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
- 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
- Prepare the Potatoes: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. On a large baking tray lined with parchment paper, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Spread them evenly in a single layer ensuring they don’t overlap. Use two trays if necessary.
- Roast the Potatoes: Bake the potatoes for 40–45 minutes, turning them once halfway through cooking and swapping trays if using two. Remove when the potatoes are crisp and golden.
- Alternative Air Frying Method: Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer inside the basket. Cook in batches if needed to avoid overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Cook the Beef Mixture: While potatoes roast, heat olive oil in a large heavy-based frying pan over medium-high heat. Add the chopped onion and cook for 1–2 minutes until softened. Add minced beef, breaking it up with a wooden spoon, and cook for 3–4 minutes. Stir in paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper, cooking for 30 seconds to allow the spices to release their aroma.
- Add Tomato Paste and Simmer: Mix in the tomato paste and cook for 1 minute until evenly combined. Pour in the water and reduce heat to low. Simmer for 3–4 minutes until most of the liquid evaporates and the beef mixture is thickened.
- Make Guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and black pepper. Stir well and refrigerate covered until ready to serve.
- Make Salsa: In another medium bowl, combine diced tomatoes, coriander, red onion, lime juice, salt, and black pepper. Mix thoroughly and refrigerate covered until serving.
- Assemble the Taco Bowls: Divide the roasted potatoes evenly among four bowls. Top each with the spiced beef mixture, then sprinkle generously with grated Mexican cheese blend to allow it to melt slightly over the warm beef and potatoes. Add dollops of guacamole and salsa on top. Serve with lime wedges on the side if desired.
Notes
- For extra melty cheese, use freshly shredded cheese or a cheese blend that melts well such as a mix of Monterey Jack and Cheddar.
- If air frying, cook potatoes in batches to maintain crispiness and ensure even cooking.
- The recipe is freezer-friendly: assemble beef mix and sides separately before freezing. Thaw and reheat before assembling the bowls.
- Feel free to customize toppings by adding jalapeños, sour cream, or chopped lettuce for extra texture and flavor.
- Use regular or lean beef depending on dietary preference; cooking times remain the same.
